Dry roast red chillies and poppy seeds lightly in a saucepan and powder using a spice grinder
Mix this powder with the rest of the ingredients incorporating the butter evenly and make a soft dough using a little water at a time.
Heat the oil in a large kadai or deep saucepan until the oil begins to shimmer. The oil is ready when a little bit of dough dropped in releases air bubbles and rises to the surface quickly. Be careful not to overheat the oil.
Fit the three star plate into the chakli press and spray some non stick spray or lightly oil the container of the press. Load a ball of dough into the press and press large irregular shapes directly into the hot oil. Fry on a medium fire so as to cook the mucchare through.
Drain on paper towels until the muccharey is completely cooled and then break them up into large pieces. Store in an airtight container for up to a month.