Chakli

Preparation :5 mins
Cook :45 mins
Total Time :50 mins
Servings :Makes 64 chaklis

Ingredients :

2 cups rice flour (chawal ka atta) , sieved
1/2 cup curds (dahi)
2 tbsp butter
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp asafoetida (hing)
1 tsp ginger- green chilli paste
1 tbsp sesame seeds (til)
salt to taste
oil for deep-frying

Method :

Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water (approx. ¾ cup).
Divide the dough into 4 equal portions and keep aside.
Take a portion of the dough and press it into a chakli “press” and cover it with the lid.
Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat thali, working closely from the centre to the outside.
Press the chaklis very gently with the back of a flat ladle.
Heat the oil in a deep non-stick pan, deep fry the chaklis on a medium flame, till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper.
Repeat steps 3 to 6 to make 3 more batches of chakli.Cool and store in an air-tight container.
Handy tip:
Handy tip:These chaklis can be stored in an air-tight container for 10 to 15 days.