Ingredients: (240 ml cup used)
- 1 cup rice flour
- ¼ cup besan / chickpea flour / kadalai maavu
- ¼ cup fried gram / roasted gram powder (can replace with besan, refer notes)
- Salt as needed
- 1 tbsp sesame seeds (do not use unhulled)
- 1 tbsp hot butter or oil
- 1 tbsp ajwain / carom seeds/ vaamu
- ½ to ¾ tbsp. red chilli powder
- Generous pinch of hing / asafoetida
- water as needed
- Oil for deep frying
- Measure all the ingredients mentioned and set aside.
- Powder the fried gram in a mixer jar.
- We need only 1/4 cup of fried gram for this recipe.
- Make sure you measure the flour and use only 1/4 cup.
- Add flour, red chili powder, salt, hing, sesame seeds, carom seeds to a mixing bowl.
- Mix up all these very well.
- Add 1 tbsp hot butter or oil.
- Mix this up very well again.
- Add water just as needed.
- Make a tight dough. The dough has to be non sticky and non dry.
- If the dough turns sticky then you can also sprinkle some flour and mix it again.
- Grease the chakli maker.
- Divide the dough to 2 to 3 parts and fill the chakli maker.
- Press the chakli maker to release the dough and shape the dough to spirals.
- Heat oil in a fry pan.
- When the oil is hot enough drop a small piece of dough, it has to rise.
- Drop chakli in hot oil and fry them until golden and crisp.
- Drain them on a kitchen tissue and set aside.
- Continue making and frying chakli in batches.
- Do not allow them to dry up, you can also keep them covered with a cloth.
- Cool chakli completely and store them in an airtight jar.
Khud Khao, Sabko Khilao 😀