Chakli recipes

Jwari atta/Sorgham atta chakli (Jolada hittina chakli-Diwali special-1))

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DSCN1015                                              Ready to serve Jwari/Sorgham atta chakli

Sorgham/Jwari/Jola/jolu in diiferent languages is a gluten free millet used in the preparation of roti by the north karnataka people is now widely used by one and all due to the huge health benefits of the wonder millet.  I have already put up Jwari roti , jwari atta semiya and today i would like to put up jwari atta chakli which really tasted crispy and yummy too.  Please do give a try for this Diwali!!!still 2 more days to enjoy the festival.  Here is my version of the recipe and to add to the long list of chaklis on this blog…..

What you need to have:

1  Jwari atta – 5 cups

2. Roasted black gram dal – 1 cup

3. Cumin seeds – 1 teaspoon

4. Black pepper – a few (around 10-12)

4. Red chili powder – 3 teaspoons

5. Asafoetida powder – 2 teaspoons

6. Sesame seeds – 2-3 teaspoons

7. Butter – 2 teaspoons

8. Salt – as needed

9. Water- as needed

                                         Roasted Blackgram dal with cumin & black pepper added

What you do with what you have

1  Dry roast blackgram dal in a wide pan till you get a pleasant aroma and transfer it to a wide plate and add cumin and pepper to it.  On cooling powder it in the mixy to a fine consistency.

2. Sieve both sorgham atta and   roa sted blackgram dal powder together in the sieve  and add chili powder,sesame seeds,  butter and salt to it and transfer it to a wide bowl.

DSCN0979                                        Sieved Blackgram dal atta and Sorgham atta

3. Add a cup of warm water and mix it well with your hands till the bread crumbs are formed.  Now add normal water and make a tight dough so that it can pass through the chakli mould checking for salt.  Place required quantity of the dough in the mould  and press it into round spirals as shown in the image below.DSCN0984

                                           Sorgham atta chakli doughDSCN0983                                                     Ready to fry chakli

4. Place sufficient oil in a wide pan over medium flame.  On being heated ( check by dropping a little dough if it comes up slowly it is ready) drop the spirals from step-3 into the heated oil in batches and fry on both the sides till brown and crispy.  On cooling store them in air tight containers and will stay afresh for more than a fort night!!Yummmmmmm DSCN0986                                             Sorgham atta chakli being fried  

5. Transfer it to a bowl/plate for closer view of the dish.DSCN1015                                            Sorgham atta chakli ready to be served

Makes -120-130 of the above size

Time taken : 1 and 1/2 hours

Good to remember: 1. Sorgham flour should be fine to make the chakli crispy so also the roasted blackgram dal flour and fresh too.

2. Oil should be heated to a normal temmperature to fry chakli.

3. Adding butter makes chakli crispy.

4. Adding a part of warm water is to make the dough ideal for the dish.


Maida & Wheat atta chakli (Diwali special-2)

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KONICA MINOLTA DIGITAL CAMERA                                                               Ready to serve wheat atta & maida chakli  

Makes 75 of the above size(depending upon the thickness of the disc)  

Time taken: 1 hour  

I wish all my fellow bloggers and the readers of my blog a very happy diwali  and also a very happy new year too.  There is a saying that diwali is never complete without chakli.  Last year i put up plain wheat atta chakli and today i gave a trial with a combination of wheat atta and maida with the usual Blackgram dal and other ingredients and it was a big hit.  It was as crispy as the “Maida chakli” which is the signature recipe among chakli recipes on this blog, except for the colour being brown.  Here is my version of the recipe.

What you need to have:

1. Blackgram dal – 1 cup

2. Maida/all purpose flour – 2 cups

3. Wheat atta- 3 cups

4. Amul butter – 2 tablespoon

5. Cumin seeds – 1 and 1/2 teaspoon

6. white pepper – 1 teaspoon

7. Sesame seeds – 1 tablespoon

8. Chili powder – 1 teaspoon(optional)

9. salt -as per taste

10. Water – 3 and 1/2 cups(approx)

11. Cooking oil -2-3 cups(to fry chakli)

KONICA MINOLTA DIGITAL CAMERA                                                                  Mixture of sieved maida & wheat atta

What you do with what you have:

1. Dry roast black gram dal in a skillet on medium flame till you get a pleasant aroma and later,, on switching of the heat add cumin seeds and pepper to it.  On cooling, powder it to a fine consistency in the mixer.KONICA MINOLTA DIGITAL CAMERA                                                  Roasted blackgram dal with cumin and pepper

2. Sieve both wheat atta and maida in the sieve and keep it aside as shown in image-2.

3. Wrap it in a cotton cloth , knot it and steam it in the cooker for about 20 minutes as you steam idli.(without the weight)KONICA MINOLTA DIGITAL CAMERA                                                           Atta mixture being steamed in the cooker

4. When done, just remove it and press it with your hands and powder it else, it will be hardened and will have tough time to powder the same.KONICA MINOLTA DIGITAL CAMERA                                         When steamed the atta mix would be as in the image above

5. Sieve the steamed powder in the sieve.  Also mix the roasted  powdered  dal mix from step-1 to it and sieve it a couple of times so that it is mixed evenly and is as shown in the image below.  Add salt, butter and sesame seeds to it.  One can even add chili powder if needed.KONICA MINOLTA DIGITAL CAMERA                                                                          Wheat atta & maida chakli mix

6. Add water slowly and make a soft pa-liable dough so that it can be pressed easily into circular discs.KONICA MINOLTA DIGITAL CAMERA                                                                                      The chakli dough      

7.Pinch out a ball from the dough and  knead it well and fill the chakli mould and press it to make circular discs.KONICA MINOLTA DIGITAL CAMERA                                                                    Circular chakli discs ready to fry

8. Place wide skillet with olive oil or any cooking oil in it on medium flame.  On heating, just flip the chakli disc from step-7 to it and fry till it is just fried on one side.  Flip and cook on the reverse till brown and crispy.KONICA MINOLTA DIGITAL CAMERA                                                                                       Chakli being fried

KONICA MINOLTA DIGITAL CAMERA                                                                  Chakli being fried on the reverse

9. On cooling, just transfer them to an air tight container.KONICA MINOLTA DIGITAL CAMERA                                                            Ready to serve Wheat atta and maida chakli

Makes: 75 of the above size(depending on the thickness of the disc)

Time taken: 1 hour

Good to remember: 1. Use quality blackgram dal for the dish.  Else the chakli can turn hard.

2. Using red chili powder is one’s option in addition to pepper.

3. Please do not add water at ones.  Always add water in steps.

4. Fry on medium flame only and adjust there upon later.

5. Store it in air tight containers for chakli to remain crispy and fresh.

6. Always use fresh cooking oil for  frying.