¼cupfried gram powder(roasted gram powder) (substitute with besan, refer notes)
½teaspoonsalt as needed
1tablespoonsesame seeds(do not use unhulled)
1tablespoonhot butteror hot oil
1tablespoonajwain(carom seeds) (optional)
½ to ¾tablespoonred chilli powder
water as needed
2cupsoil for deep frying
How to make the recipe
The recipe needs ¼ cup fried gram powder. You can replace it with besan. If using fried gram then add the gram to a chutney jar and make a fine powder. Use only ¼ cup powder in the recipe.
Add rice flour, besan, fried gram powder, salt, sesame seeds, ajwain, hing & chilli powder to a large mixing bowl. Mix up well.
Heat 1 tbsp butter or oil until very hot. Pour it quickly to the mixture. This will make the chakli crunchy.
Gently mix with a spoon as the oil is too hot. Then mix well with your hand to incorporate the oil evenly.
Pour water little by little and make a dough. Do not knead it just mix to get a non sticky dough.
How to make chakli
Grease the chakli maker and fill it with the dough.
You can make chakli either on a moist cloth, dry cloth or parchment paper. Slowly press the chakli maker to release the dough. Make spirals of the dough. Use your finger to end the spiral. Join the end of the chakli to the spiral. (check video)
Heat oil on a medium high flame. Continue to make the chakli while the oil heats up.
Check if the oil is hot enough by dropping a small portion of dough to the hot oil. The correct temperature is when the dough rises to the surface without browning.
Remove the chakli to your fingers and gently slide to the hot oil. You can fry about 3 to 4 chakli in each batch depending on the size of your pan.
Do not disturb them for 1 to 2 minutes. When they firm up, turn them to the other side. Fry on a medium flame on both the sides until crunchy.
Remove chakli to a colander and cool them completely. Transfer chakli to a air tight steel or glass jar.