In a large mixing bowl, combine rice flour, besan, wheat flour, sesame seeds, caraway seeds, ajwain, red chili powder, turmeric powder, asafoetida, and salt. Mix them together thoroughly.
In a small pan, heat 2 tbsp of oil until it is hot (but not smoking). Add the hot oil into the dry mixture. This step ensures the chakli will have a crisp texture.
Using your hands or a spoon, mix the hot oil into the flour mixture until it forms a crumbly texture. Slowly add enough water to form a soft and smooth dough. Be careful not to make it too wet.
Grease the chakli maker with a little oil to prevent the dough from sticking. Insert the desired mold (typically the star shape) into the maker.
Take a small portion of the dough and place it in the chakli maker. Press the dough out into circular shapes directly onto a piece of parchment paper or a clean surface, forming spiral rings.
Heat oil in a frying pan over medium heat. To check if the oil is ready, drop a small piece of dough into the oil—if it sizzles and rises to the top, the oil is hot enough for frying.
Carefully slide the shaped chaklis into the hot oil. Fry until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil, draining excess oil on paper towels.