For the bhajanee flour, dry-roast the rice and black gram separately. Cool completely and grind separately to a powder. Sift both the flours and mix.
Place two cups of bhajanee flour in a bowl. Add the butter, salt, cumin powder and chilli powder, and mix well. Divide the mixture in half. Take one half and knead into a soft dough with half a cup of water.
When the dough is used up, make a dough of the remaining flour.Put small portions of the mixture into a chakli mould and press out several chakli onto a plastic sheet.
Heat sufficient oil in a non-stick kadai till moderately hot. Deep-fry the chakli till light golden brown and crisp. Drain on absorbent paper and set aside to cool. Store in an airtight container.