Dice the beetroot to small pieces and cook with ¼ cup water till the beetroot has turned tender and let it cool down.

Puree the cooked beetroot with ¼ cup water to a smooth paste. In a large bowl, combine roasted rice flour, cumin seeds, chili powder, asafoetida, salt, and melted butter.

Add the pureed beetroot and combine it well.

Add water little by little and knead the dough till it turns soft.

Do not add too much water and make the dough too soft and watery.

Heat enough oil for deep frying in a frying pan over medium heat.

Take the Chakri mold and attach a star-shaped disc in it.

Place a handful of dough into the mold and close with its lid.

First, test if the oil is ready- by dropping a small piece of dough into the oil, if the oil makes the sizzling sound when you drop the dough, the oil is ready.

Gently slide the Chakri dough into the oil.

Deep fry by fully submerging the dough and let it turn crispy.

Transfer to a kitchen paper towel and let cool down.

You can store it in an airtight container for a week.