Heat a kadai and add ghee.
After ghee melts, add all-purpose flour and mix it well in the ghee for 10 minutes.
You should be able to make a dough with all-purpose flour and ghee. Let it cool down.
Take a mixing bowl and add rice flour. Add chilli powder, crushed cardamom, hing, cumin seeds and salt.
Mix the maida dough in rice flour.
Pour water little at a time and make smooth dough.
The dough should not be very soft nor too hard.
It should resemble the dough used for making rotis/chapatis.
To know if the dough is proper try to make 1 small chakri.
If while making the chakri/murukku the dough breaks, then you can add little water and mould the dough again.
If the dough comes out without proper shape from the single star shaped hole, it means that the dough is has more water in it. Add little more rice flour and mix.
Spread a butter paper on a big plate.
Take a portion of the dough and roll it into a roll.
Add it to the chakri/murukku maker or chakri machine.
Close the lid.
Now start making chakri by moving the machine in circular shape.
Heat a kadai and add 2 cups oil. To know if the oil is at right temperature, add a small piece to it. If the piece sinks in oil means temperature is not proper. If the piece rises to the top, the oil temperature is correct.
One by one take the chakris on the slotted spoon/ladle and release it into oil.
Deep fry 2 to 3 chakris or murukkus at a time.
Remove when they appear brownish. Spread them on a kitchen paper.
Remember to keep the gas on medium flame.