Chakri
Diwali munchies continue...
Time: 1 hour, Makes: 45 pieces, Calories/Piece: 48
Ingredients
- 2 cups rice flour
- 1/8 cup chickpea flour (besan)
- 1/2 cup butter
- 2 tbsp sesame seeds (tal)
- 1 tsp carom seeds (ajmo)
- 1 tsp turmeric (harder)
- 1 tsp cayenne pepper (lal marchu)
- Juice from 1 lemon
- Water
- Oil for frying
- Mix all ingredients except water until uniform
- Add water to make medium soft dough, knead well
- Use star shape plate in sev maker and place dough in
- On a non stick surface, start creating the chakris from the center, moving outwards a spiral shape and ending by overlapping and pressing a small piece down (If the dough breaks while making the chakris, add water to make it softer. Only pre-make a few chakris a couple of minutes before frying or they will dry out and break the oil.)
- Heat oil on a medium flame
- Use a spatula to swiftly pick the chakris. Flip the spatula on the frying ladle so that the ladle can go directly into the oil. This way, the chakri will maintain it’s from in the oil. Move the ladle away from under the chakri only after has cooked enough to independently maintain shape)
- Fry chakris on both sides until they are golden brown. They should be crispy and crunchy when cool
