Chakli, a crispy snack usually we make during festival seasons. Chalki with a cup of tea, a great combination for a wonderful evening. There are many different ways we can prepare this chakli. There are different varieties of chakli. We can prepare butter chakli, spicy chakli, sweet murukku and many more. Generally for many of these varieties rice flour, urdal flour forms the main ingredients.
|Rice flour||2 Cups|
|Urdal powder||2 teaspoon|
|Gram flour||1/2 Cup|
|Moong dal flour||1/2 Cup|
- Take all the flours in a big bowl along with salt, hing and butter
- Slowly add water and knead the flours nicely into a shiny dough. The dough should not be so hard because if it is very dry then when we try to make chakli, it will split the dough and we cannot get a good shape
- Now take a plastic paper. Grease the plastic paper with oil/butter. Take the star mould and fill the press with the kneaded chakli flour. Gently press and rotate the press to get a good round shaped chakli. We can make any number of circles as per our choice.
- Heat oil in a heavy bottomed pan, When the oil is hot enough, gently remove the spirals from the plastic paper and gently drop in the hot oil. Deep fry the chaklis and remove from flame and place it in a paper towel to drain excess oil
- The yummy crispy chakli is ready to serve
- The chakli dough we need should not be more watery. Because it will make the chakli to fry longer time and the chaklis will be more red and if we try to remove it earlier, then chaklis will be crispy outside and not fried inside. So the dough should be shiny but not watery and should be too dry
- We can use only rice flour and urdal flour alone to make chaklis. Gram flour and moong dal flour add more flavour to chaklis
- We can add red chilli powder and make spicy chaklis
- We can add pepper powder and cumin seeds to get more tastier chaklis