Butter Chaklis

April 22, 2014

This crunchy snack is just as good at tea time as it is for a special occassion or for children as school tiffin. Chaklis are made with a special chakli mold.

Ingredients
1 cup Full Rice Flour
1/4 cup Split Roasted Gram (phutane / chutney channa)
1 tablespoon Butter ( I used amul butter)
1/2 teaspoon Cumin seeds – slightly crushed with your hands
1/2 teaspoon Cumin powder
1/2 teaspoon Sesame seeds
1 teaspoon Chilly powder
1/2 teaspoon Salt
1 cup Water -Boiled and hot

Method
In a mixer grind the gram to a fine powder. Now sieve rice flour and gram flour.
In a mixing bowl take the sieved flours , butter, cumin seeds, cumin powder, sesame seeds, chilly powder, salt and mix well. Boil water when it starts to boil switch off.  Add water little by little and mix it with a spatula. Once combined well use your hands to form a very soft dough.
Grease the chakli press with little oil and fill it with the dough. Now slowly press it and form chakli into a plate. Heat oil - drop a small pinch of dough to check if the oil temperature is right...when the dough immediately rises to the top with a sizzle then the temperature of oil is right to fry the chaklis. Drop in the chaklis 3 or 4 at a time depending on the size of the kadai slowly on medium flame in and fry till golden brown. Drain on a tissue paper. Cool and store in an airtight container. These chaklis have a lovely buttery taste and turned out crisp. These are packed for my friend who is going on a holiday abroad.

Note: Do not add more cumin and sesame seeds or else the chaklis will break while making. Also do not add more butter or else they will melt in oil while frying. Fry chakalis in small batches of 3 to 4 at a time to achieve crispness, else they become soggy. Replace the oil (when you see the oil becoming frothy) or they break at the time of frying. The oil should be sufficiently hot (but not at the smoking point), else chaklis soak up lots of oil and may not become crisp. Also once oil is heated enough, turn the heat to lowest setting. High heat causes them to cook on the outside, while staying uncooked from the inside, or sometimes they even burn and taste bitter. If for some reason, chaklis loose their crispness after some time, reheat them in microwave for a minute or two and they become crisp once again.

Labels: Festival Sweets, Healthy snacks, Kids delight

Look here for Bhajini Chaklis