How long it takes: 1 hour
Number of Chaklis: 35-40 of the above size
I would like to wish Happy diwali to all the viewers of my blog. A bundle of joy arrived last week with my daughter -in-law delivering a baby boy, our first grandchild. So not surprising then that the Diwali recipes are coming a little late.
Now, When I fried the first batch, it was a little soggy since I added less than required butter. Fixing the butter fixed the chaklis! I never thought this particular chakli would be so crispy and mouth watering!
By the way, Chaklis come in many flavors – here are the many other chaklis on this blog – Sabudana Chakli, Rice Atta Chakli, Moong Dal Chaklis, Maida Chaklis, Potato Chakli and Sugarcane juice chakli.
What you need to have:
1. Wheat atta – 2 cups
2. Roasted blackgram dal powder – 1/3 cup
3. Butter – 1 Tablespoon
4. Red chili powder – 1/2 teaspoon
5. Sesame – 1 teaspoon
6. Cumin seeds – 1/2 teaspoon
7. Salt – as per taste
8. Water – cup(approx)
What you do with what you have:
1. Place a wide skillet with blackgram dal in it and roast it till you get a pleasant aroma. On cooling grind it to a very fine powder in the mixer and sieve it as well
Wheat atta and Blackgram dal powder
Other ingredients of the dish
2. Sieve atta and place it in a muslin cloth and tie it and steam it in the cooker for 15 minutes.
Sieved atta in a muslin cloth
Wheat atta being steamed in cooker
3. It will turn into lumps and you will have to just press it with your palm to powder it on cooling and sieve it through the sieve along with blackgram dal powder from step-1 to it.
4. Transfer sieved atta-dal powder mix to a wide bowl and add cumin seeds, sesame seeds, red chili powder, salt and butter to it.
5. Mix all the ingredients well with your hands and add water slowly in steps to make a pliable dough and knead it well with your hands and the chakli dough is as shown in the image below.
Chakli dough. 6. Pinch out required quantity of the dough , knead well with your hands and insert it into the mould and make round chakli on a thick plastic paper.
7. Place a skillet with 2 cups of cooking oil in it on medium flame. When heated just place chakli from step-6 into the oil and fry it till done and flip it to fry on the other side too till crispy.
Chakli being fried in oil
8. On cooling transfer it to an air tight container.
A closer view of chakli
Good to remember:
1. I have used “Ashirwad” atta and amul butter.
2. The quantity of water mentioned is actually for this brand of atta but do not pour it at once – make sure you add it slowly in steps for better results.
3. Always fry on medium flame only once oil is heated .