Chaklis are a vital snack for that Diwali season! They are not only ideal to accompany the sweets you tell buddies and family, they also prove useful when you wish to possess a quick snack with tea. Made from spiced grain flour bound by curds and butter to create a soft dough. chaklis are super-crisp deep- fried savouries, which may be easily preserved for approximately two days provided you retain these questions dry and airtight container. Even if you initially find it hard to press the chaklis into perfect circles, it will likely be very simple when you get used to it!
Preparation Time: a few minutes.
Cooking: forty-five minutes.
Makes 64 chaklis.
2 cups grain flour (chawal ka atta), sieved
2 tablespoons of butter
½ teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
½ teaspoon asafoetida (hing)
1 teaspoon ginger root - eco-friendly chilli paste (adrak-mirchi)
1 tablespoons of sesame seeds (til)
Salt to taste
Oil for deep-frying
1. Combine all of the ingredients inside a deep bowl. mix well and knead right into a soft dough using enough water (approximately. ¾ cup).
2. Divide the dough into 4 equal portions and aside.
3. Take part of the dough and press it right into a chakli “press” and canopy it using the lid.
4. Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat thali, working carefully in the center towards the outdoors.
5. Press the chaklis very lightly with the rear of a set ladle.
6. Heat the oil inside a deep non-stick pan, deep fry the chaklis on the medium flame, till they turn golden brown in colour and crisp from both sides. Drain with an absorbent paper.
7. Repeat steps three to six to create 3 more batches of chakli.
8. Awesome and store within an air-tight container.
Handy tip: These chaklis could be kept in an aura-tight container for ten to fifteen days.
