Recipe Ingredient (used american measuring cup, 1 cup = 250 ml)
1 kg refined flour (maida)
1 kg rice flour
1 tbsp turmeric powder
2 tbsp red chili powder
2 tbsp carom seed (ajwain)
2 tbsp cumin seed (jeera)
4 tbsp white sesame seed (safed til)
1 t/s asofoetida (hing)
100 ml hot oil
2 cups hot water
salt as per taste
4 cups oil for deep frying chaklis
chakli maker (available at any Indian Utensil shop)
How to make Chakri
Take a big vessel and combine refined flour + rice flour. Pour the warm oil + hot water. Allow the mixture to rest for 10 mins.
Add carom seeds, cumin seeds, asofoetida, turmeric, red chili powder, sesame seeds and salt. Knead into a firm dough add little water if it's too dry.
Wrap. with a damp cloth Or cling flim and allow the dough to rest for 15 mins. You could also place in the fridge if you want to make chaklis the next day.
Spread newspaper and cut some squares from newspaper. Put some dough into chakli maker and remove medium sized chaklis.
Place a kadai Or a deep vessel with oil on high heat. Once oil is hot reduce the temperature to medium heat. Gently slide the chaklis from the cut outs into the vessel Or slide chaklis gently with your hands.
Fry them until golden brown from both the sides. Fry few at a time don't cluster with too many Or they might break.
Store them into an airtight container would last for 10 to 12 days at room temperature.
It's better to grease the chakli maker from within before making chaklis.
I have a presser one which is better than the old type chakli maker.
The dough should be firm and not soft Or sticky else you won't be able to make chaklis. They won't shape Or come out properly. Also will stick to the paper Or plate.
Keep a safe distance while frying also don't fry them on high fire else chaklis will burn.
Once you fry chaklis allow them to cool then store them.