Lingkan Reang
In a mixing bowl, combine besan, rice flour, asafoetida, turmeric, pepper, butter, and salt.
Pour warm oil into the mixture and mix well to form a soft dough.
Use a murukku press with star-shaped holes to shape the dough into chakli.
Grease ladles and squeeze the murukku over them before transferring to hot oil.
Deep fry until the bubbles reduce, flipping occasionally for even cooking.
Drain on paper towels and repeat until all murukku is cooked.