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Chakli

Chakli is a savory spicy crunchy spiral, made out of a few flours and spices and fried until golden brown. They make a great any time snack. Great with chai. 

 

2 cups Jawar Flour
1 cup Rice flour
1 cup Plain Flour
1/2 cup Ghee, warmed
2 tsp red chili powder
1 tsp Turmeric powder
1/2 tsp Asafoetida (hing)
2 tbsp Ajwain / Ova seeds
2 tbsp Sesame seeds
Salt as per taste
Oil for deep frying

Mix all the flours. Add red chili powder, turmeric powder, asafoetida, ajwain seeds, sesame seeds and salt. You may taste it to test for seasoning. Now add the warm ghee and mix well. Knead to a thick, soft dough by adding water accordingly. Keep aside covered by a wet cloth for half an hour.

Heat the oil. Place the chakli plate/mould into the hand press. Now fill the barrel with some of the dough and close the lid. Make chaklis, using a circular motion starting from the center of the chakli into 3" spirals. Keep them on a plastic bag. If the chaklis break, then remove the dough and knead it a bit. Lift gently one by one and fry them in the medium hot oil till golden brown in color. 

Here are a few tips for good chaklis.

1. The flours should be sifted well.

2. Excessive ghee / oil in the dough causes the chaklis to break while frying.

3. If chaklis turn out to be very hard. This might be because the amount of ghee / oil or water used is not enough.

4. Do not fry chaklis in extremely hot oil. They get over fried, turn black and taste bitter.

In India you get special chakli flour called "bhajani" All the flours are already mixed. All you do is add the spices. 

 

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