Instant Chakli Recipe (Whole Wheat Chakli )

Steaming The Flour

Steaming The Flour

• 1)

  Tie 1 cup of whole wheat flour in a muslin cloth or a clean cotton cloth. Place this flour bundle in a rice cooker pot.

• 2)

  Add 1/4 cup water in a pressure cooker. Place a trivet or use a small container facing upside down. Now place the container with flour bundle on trivet.

• 3)

  Secure the pressure cooker by putting the lid on. Make sure to remove the whistle and steam the flour for 20 minutes on a medium heat.

• 4)

  After 20 minutes, let the pressure release naturally. Once it is done then open the lid. Bring out the container with the flour bundle.

• 5)

  Untie the flour bundle, you will notice that flour turned into a hard lump.

• 6)

  Transfer the hard flour lump in a wide bowl. While it is still warm try and break it up into a fine powder. I used my highspeed blender to break down the lump into fine flour. If using highspeed blender make sure the flour lump has cooled down. You can make this steamed flour in advance of making chakli. If you make it in advance store it in an air tight container.

Making Chakli

• 1)

  In a wide bowl add steamed whole wheat flour, turmeric powder, asafotedia, salt, chili powder, sesame seeds, carom seeds crushed between your palms. Mix well set aside.

• 2)

  Heat 1 tsp of oil on high heat and add it to the above mixture. (Don’t skip heating the oil ) Mix everything well.

• 3)

  Next add 1/2 cup of water gradually and knead the flour to make a medium stiff yet soft dough. You might need to add more water (about 2 tbsp – add 1 tbsp at a time) depending on the quality of the flour.

• 4)

  Next use the chakli disc. The chakli disc has star shaped hole in the chakli press machine. Divide the dough into cylindrical shape to fit in the chakli press. Make sure you fill the chakli press well.

• 5)

  Line your work surface with a parchment paper and start to shape chakli on it.

• 6)

  While you are making chaklis start heating the oil in a frying pan on a medium heat. I like medium sized chaklis so I make 3-4 spiral rounds. Make sure to make the spiral rounds that stick to each other and secure the end by pinching it to seal. This way chakli retains its shape.

• 7)

  Once the oil is hot, slide in the chakli one at a time & deep fry the chaklis until golden brown and crispy on both the sides. Fry chaklis in small batch and flip the sides to ensure even browning. Use a slotted spoon to drain the excess oil.

• 8)

  Place the fried chaklis on a plate lined with paper towel so the excess oil gets absorbed.

• 9)

  Repeat the shaping a frying process until the dough finishes.

• 10)

  Allow the chaklis cool down completely, store the chaklis in an air tight container at room temperature. They stay good for weeks if kept away from moisture.