Directions

1. 1

   Add about 1 inch of water to a pressure cooker. Place the whole wheat flour in a heat-safe container (such as a stainless steel bowl or glass) and carefully set it inside the pressure cooker on the water, without the container touching the water. Cover the container loosely, then close the pressure cooker lid and place the weight on. Turn heat to medium.

2. 2

   Allow the pressure cooker to whistle 3–4 times, indicating the flour is being steam-roasted inside. This creates a lighter, airier texture.

3. 3

   Remove from heat and let the pressure release naturally. Once safe, carefully open the cooker. You will see the flour has become a firm lump rather than a powder.

4. 4

   Remove the container from the pressure cooker and transfer the flour lump to a large bowl. Allow it to cool until warm to the touch (not hot, not cold). Break up the lump by hand and crumble it back into a fine powder. If needed, sift or sieve to remove any remaining lumps. While the flour is still warm, add the sesame seeds, red chili powder, and salt, and mix well.

5. 5

   Add 3 tablespoons of oil to the warm flour mixture. If the flour has cooled significantly, use warm oil instead. Mix thoroughly with your hands until the oil is fully incorporated into the flour.

6. 6

   Gradually add the yogurt, a little at a time, while kneading with your hands. Continue kneading and adding yogurt until a stiff, cohesive dough forms. The exact amount of yogurt needed may vary depending on flour quality, so add gradually rather than all at once. The dough should hold together but remain firm.

7. 7

   Fill a chakli maker (sev maker) with the prepared dough. Line your work surface with parchment paper or aluminum foil. Heat the remaining oil in a deep frying pan over medium heat until it reaches 350°F (175°C). Test the oil temperature by dropping a small pinch of dough into it; if the dough rises to the surface within 1–2 seconds, the oil is ready.

8. 8

   Holding the chakli maker over the parchment paper, twist the handle with one hand while guiding the machine with your other hand to create a spiral shape. Pinch the end of the dough to seal and close the spiral so it holds its form during frying. Prepare 5–6 chaklis on the paper before frying.

9. 9

   Carefully slide the chaklis one at a time into the hot oil. Fry several at once, but do not overcrowd the pan. Fry until golden brown and crispy on both sides, turning as needed for even browning, about 2–3 minutes total.

10. 10

    Using a slotted spoon, remove the fried chaklis and drain excess oil on a paper towel-lined plate. Allow to cool before serving. Store in an airtight container once completely cooled.