Chakli

Chakli is a crisp crunchy snack with different names across India. It is known as Chakli in Maharashtra and many north Indian states, Chakri in Gujarat and Murukku in South India. It is made with different kinds of flour like whole wheat flour, rice flour, ragi, and lentil flour. I have made them with steamed whole wheat flour. In this way very little oil is used, making them quite healthy.

Prep time: 5 minutes
Total time: 60 minutes

Ingredients for Chakli

2 cups aata (whole wheat flour)
1½ tablespoon ginger paste
1½ tablespoon green chilli paste
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
2 teaspoon oil
1½ teaspoon salt or to taste
Oil for frying

Directions for Chakli

• Place the aata in a muslin cloth and tie it to make like a potli.
• In a pressure cooker put some water and place a stand.
• Place the potli in a small vessel and keep it on the stand in the cooker.
• Steam it for 15 minutes on medium heat. Do not place the weight /whistle on the cooker.
• The aata will have lumps so break with a pestle. Now sieve the flour to remove hard pieces of aata if any.
• Transfer in a big bowl; add all the dry ingredients, 2 teaspoon oil and both the paste.
• Make semi soft dough by adding little water.
• Cover and keep for 10 minutes.
• Grease the Chakli maker and put the dough and press out round whirls of the dough on a clean working platform.
• Working from the centre to the outside make the Chakli.
• Deep fry in hot oil over a medium flame till it is golden brown.
• Drain on absorbent paper. Store in an air-tight container.

Note: As the aata is steamed it requires very little oil so try frying 1 Chakli and check. If it breaks add 1 table of aata and make the rest.

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