1tbspWhole Urad dal/ Black gram- roasted and powdered
2tbspButter – melted
1tspCumin seeds
½tspChilli powder (optional)
Salt to taste
1cupWarm water
Oil for frying
Directions in a nutshell
In a bowl mix the flour, powdered urad dal powder, salt, cumin seeds, chilli powder and butter.
Add little water at a time and knead it into a stiff dough. The dough should not be too dry neither should it be sticky. Keep aside for few minutes.
Now put some of the kneaded dough into the chakli press and make round whirls of the dough on a flat surface. Heat oil in a pan where the oil is half filled and heat it well or else the chaklis will turn out to be very oily and not that crisp.
When the oil is heated enough put these chaklis in, and deep fry till golden brown.
Drain the oil and place them on kitchen towel.
You can store this in an airtight container. It lasts for a couple of weeks but is best eaten within 2- 3 days.
Directions
1
They can be a bit tricky to make but practice makes perfect and this is a solid, tried and tested recipe with excellent results. You also need special apparatus for this called a chakli press which gives it the unique shape.
2
Firstly Urad dal or split black gram is to be slightly roasted and powdered.
3
Similarly lightly roast the rice powder as well to lose the raw taste. Mix this rice flour, with the powdered urad dal, salt, cumin seeds, chili powder and butter.
4
Knead into a stiff dough adding very little water at a time. Set aside for few minutes.
5
Put some of the kneaded dough into the chakli press.
6
Make round whirls on a clean flat surface. This is a bit tricky and will need practice. But it is fun and the results are totally worth it.
7
Heat oil in a shallow pan and once it is quite hot, drop the chaklis one by one. Deep fry till golden brown.
8
Ingredients
1cupRice flour- lightly roasted
1tbspWhole Urad dal/ Black gram- roasted and powdered
2tbspButter – melted
1tspCumin seeds
½tspChilli powder (optional)
Salt to taste
1cupWarm water
Oil for frying
Directions in a nutshell
In a bowl mix the flour, powdered urad dal powder, salt, cumin seeds, chilli powder and butter.
Add little water at a time and knead it into a stiff dough. The dough should not be too dry neither should it be sticky. Keep aside for few minutes.
Now put some of the kneaded dough into the chakli press and make round whirls of the dough on a flat surface. Heat oil in a pan where the oil is half filled and heat it well or else the chaklis will turn out to be very oily and not that crisp.
When the oil is heated enough put these chaklis in, and deep fry till golden brown.
Drain the oil and place them on kitchen towel.
You can store this in an airtight container. It lasts for a couple of weeks but is best eaten within 2- 3 days.
Directions
1
They can be a bit tricky to make but practice makes perfect and this is a solid, tried and tested recipe with excellent results. You also need special apparatus for this called a chakli press which gives it the unique shape.
2
Firstly Urad dal or split black gram is to be slightly roasted and powdered.
3
Similarly lightly roast the rice powder as well to lose the raw taste. Mix this rice flour, with the powdered urad dal, salt, cumin seeds, chili powder and butter.
4
Knead into a stiff dough adding very little water at a time. Set aside for few minutes.
5
Put some of the kneaded dough into the chakli press.
6
Make round whirls on a clean flat surface. This is a bit tricky and will need practice. But it is fun and the results are totally worth it.
7
Heat oil in a shallow pan and once it is quite hot, drop the chaklis one by one. Deep fry till golden brown.