Name: Crispy chakli recipe by Nikita Kesharwani at BetterButter
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4
Ingredients: 1 cup rice flour (chawal ka atta); ½ cup besan (gram flour); 2.5 tablespoon oil; 1/4 teaspoon turmeric powder(haldi); 1/2 teaspoon ajwain (carom seeds); 1/2 teaspoon cumin seeds (jeera); 1 teaspoon red chili powder or add as required (lal mirch powder); a generous pinch of asafoetida(hing) - optional; 1 tablespoon sesame seeds - white or black (safed til or kala til); Salt according to your taste; Oil for Deep frying

Ingredients Serving: 4

1 cup rice flour (chawal ka atta)
½ cup besan (gram flour)
2.5 tablespoon oil
1/4 teaspoon turmeric powder(haldi)
1/2 teaspoon ajwain (carom seeds)
1/2 teaspoon cumin seeds (jeera)
1 teaspoon red chili powder or add as required (lal mirch powder)
a generous pinch of asafoetida(hing) - optional
1 tablespoon sesame seeds - white or black (safed til or kala til)
Salt according to your taste
Oil for Deep frying

Instructions

making dough for chakli recipe:
first take the rice flour and gram flour in a bowl.
add the carom seeds, cumin seeds, sesame seeds, turmeric powder, red chili powder, asafoetida and salt.
mix everything with a spoon.
heat oil in a bowl or small pan.
add the hot oil to flour mixture.mix the /oil with your fingertips with the flours.
heat water till it starts boiling.
add this hot water in parts to the flour mixture. mix with a spoon. add more hot water as required and begin kneading.
knead and form a dough. knead to a dough which is firm. cover and let the dough rest for 30 minutes.
making chakli:
apply some oil in the chakli/murukku maker and place a portion of the dough inside it. tighten the lid and press the chakli maker to prepare the chakli. move in rounds to get a spiral shape. make the chaklis on butter paper or aluminium foil, so thats its easy to remove them.
break the dough towards the end and press it to the last concentric circle of the spiral. heat oil for deep frying in a pan. take a small piece of the dough and check the temperature of the oil.
if the dough comes up gradually, then the oil is ready. if the dough sits at the bottom, the oil is still cold. if the piece of dough comes up briskly and quickly, the oil is too hot.
lift the chakli gently and slid into the hot oil. fry 3 to 4 chaklis at a time. don't over crowd the kadai or pan while frying.
make chaklis with the remaining dough on the butter paper. cover them with a dry kitchen napkin, so that they don't dry out. fry the chaklis till golden. drain them on paper towels to remove excess oil.
fry the remaining batches in the same way. once the chaklis are cooled at room temperature, then store them in an airtight box or jar. serve chaklis plain as a snack with some masala chai.

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