Grind a small piece of fresh ginger with green chilli until you have 1 teaspoon of paste. You want both in the paste, not ginger juice with chilli flakes stirred in later.

In a bowl, mix rice flour, wheat flour, salt, sesame seeds, turmeric, hing, and cumin powder.

Rub in the softened butter with your fingertips until the flour looks like damp sand and no lumps of butter remain.

Add the yogurt and the ginger-chilli paste. Mix. Add about 1/3 cup warm water and bring it into a soft dough. It should be smooth and hold together, soft enough to pipe, not sticky. If the star ridges crack when you test a squeeze, add warm water 1 teaspoon at a time. If it sticks to your palm, work in a spoon of rice flour.

Cover the dough with a damp cloth while you heat the oil.

Heat oil in a kadai over medium. The oil is ready when a pinch of dough rises within a few seconds and does not brown instantly.

Fit the murukku press with a star disc and fill it with dough. Pipe coils about the width of a small cookie, either onto a piece of parchment or straight into the oil if you are comfortable with the press. Keep the coils in a single layer.

Fry until the spirals are evenly golden and the bubbling slows. Turn once so both sides color. Lift them with a slotted spoon onto a wire rack.

Repeat with the remaining dough. Let every spiral cool completely before you pack them. Warm chakli in a closed tin steams and goes soft.