Chakli
Chakli, also called Murukku is a must-have Diwali snack across regions in India. The recipe, as also the procedure changes a little bit depending on the cuisine. But the basic ingredients remain lentils, be it roasted and powdered chana dal, urad dal or moong dal along with rice flour or even whole wheat flour. The crunchy bite comes due to the addition of hot ghee or butter. Similarly, flavors and seasonings can be adjusted as per taste preference
Ingredients
- 1 cup Rice Flour
- ½ cup Besan
- 3 tablespoons Ghee or Butter or Oil (hot)
- 1 cup Water (boiling (Use as needed))
- 1 teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- Salt as per taste
- 1 tablespoon White Sesame Seeds
- 1 pinch Ajwain (optional)
- 1 pinch Hing
- 2 cups Oil (for deep frying)
Instructions
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Take the rice flour, besan, salt, red chilli powder, turmeric powder, hing, white sesame seeds, ajwain in a bowl.
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Add the hot ghee to it.
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Carefully crumble the flour with the ghee using the fingertips or a spoon
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Slowly start adding the boiled water little by little.
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Using a fork, mix it in the flour.
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Now, start kneading carefully into a tight dough.
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Depending on the flour quality, the quantity of water will vary, so use accordingly.
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Cover the dough and let rest for about half an hour.
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After the time is up, take a roll of the dough in the chakli mold.
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The mold should be lightly greased.
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Press it to make concentric chaklis on a plate or a butter paper.
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Start from the center towards the outer edge.
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Make 2 to 3 rounds and lightly press the end tip of the preceding circle to close it up.
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Ready all chaklis similarly.
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To fry the chaklis, take 2 cups of oil in a thick bottom pan.
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Heat on low flame.
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To check the correct temperature, drop a little batter in it.
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If it comes up slowly, the oil is hot enough to fry the chaklis.
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Drop in 2 or 3 chaklis at a time.
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Fry both sides to golden brown.
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Remove with a slotted spoon on paper towels.
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Fry all the chaklis in batches of 2 to 3.
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Let cool completely before storing in an airtight container.
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If the chakli breaks and doesn't hold shape, add 1 teaspoon of hot water to the dough and try again.
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Similarly, if the dough becomes too soft, add little more rice flour or besan and knead again.
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If chakli is not crunchy enough, add 1 teaspoon of hot ghee and knead the dough.
