Crispy, savory and spiral shaped deep fried snack
With the festival of Pongal and Sankranti on the way, it is time to get ready. The preparation also included “testing” a batch of Chaklis during tea time. The crispy spirals are made with rice flour as the base. A little chickpea flour is added for binding and some traditional Indian spices are brought in for the taste and flavor.
The ingredients are basic Indian ingredients and the cooking time is also less. The only time taking process is shaping the chaklis using the Chakli Press. I had to shape them on a sheet of paper before dunking them in the hot oil. It takes some patience and a few tries if you are doing it for the first time. But as you get a hang of it, it becomes easier and the preparation becomes faster.
The Chakli Press (link) and that is the one unique kitchen tool required. Apart from that you will need a kadai/deep fry pan and a mesh ladle or something to remove the chalkis form the oil.
- Rice Flour: 1 cup
- Chickpea Flour/Gram Flour/Besan: 1/4 cup
- Sesame Seeds: 1 tsp
- Carom Seeds/Ajwain: 1 tsp
- Turmeric Powder: 1/4 tsp
- Red Chili Powder: 1 tsp
- Oil: 2 tbsp + for deep frying
- Take a large bowl and add the rice flour and the chickpea flour
- Now add all the turmeric, spices (carom, red chili, asafoetida), sesame seeds and salt. Give it a good mix.
- Heat 2 tbsp of oil and pour it over the flour mix. Once it cools down mix all the ingredients in the bowl. The flour should become a crumby mix
- Keep adding small amounts of water and knead a stiff dough. Let the dough sit for about 30 mins.
- Take a small portion of the dough to load the press. Make sure the press has the small chakli mold
- Using the press, shape the spirals of the chalis on a paper and keep them ready (see the pic below)
- In the mean time, heat oil for deep frying in kadai or pan
- Once the oil is hot, drop in the chaklis in the oil and deep fry.
- Ensure the chaklis are equally cooked and then remove them from the oil
- Repeat the process with the rest of the dough