Thursday, April 1, 2010
This Chakli is my Mother's speciality & we used to make so many of these crisp tasty Chaklis during Diwali that our fingers used to stiffen holding the Chakli press ... but its so yum that its worth all the effort ...
4 cups whole wheat flour
1/2 cup oil
1/4 teaspoon haldi, 4 teaspoons Salt (to taste), 8 teaspoons Red chilli powder, 1 tablespoon Green Chilli paste, 2 teaspoons Ajmo (ajwain seeds), 3 teaspoons Sesame seeds ( til )
1.5 cups water
Take a very thin cotton cloth. Add the 4 cups whole wheat flour to it, tightly tie the flour in the cloth with knots on top.
Keep little water at the bottom of a big cooker, put the cooker plate at the bottom. Once the water inside the cooker begins to boil, keep a cooker pan & keep the cloth inside the cooker pan.
Close the lid. Remove the pressure cooker whistle (siti).
On medium flame, let the wheat flour steam inside the cooker for exactly 10 minutes. Keep a timer or alarm & switch off flame. Let all the pressure steam out & open the lid immediately.
If the flour is oversteamed, the dough will not make good chaklis, so the steaming step of 10 minutes is very crucial.
Remove the cloth from the cooker. Let it cool enough to handle. Open the knots, once flour is warm to touch, take a big sieve & sieve the flour in a big bowl.
Add 1/2 cup oil, 1/4 teaspoon haldi, 4 teaspoons Salt (to taste), 8 teaspoons Red chilli powder, 1 tablespoon Green Chilli paste, 2 teaspoons Ajmo (ajwain seeds), 3 teaspoons Sesame seeds ( til )
Mix all the dry ingredients very well. Add 1.5 cups water & make a stiff dough like we make for puris.
Spread a newspaper in a single sheet on a counter or ground. Apply oil inside the Chakli press, fill it completely & make Chakli shapes on the newspaper. Repeat for the entire dough.
Heat oil on little more than medium flame for 10 mins, in small batches fry the chaklis till done. Lift the chaklis from the newspaper with a sharp edged spatula so the shapes remain intact. Slide the chakli in the hot oil with the spatula so shapes stay intact.
Spread a newspaper sheet next to the frying area. Keep fried chaklis on the newspaper. Let them cool to room temperature.
Store in an airtight container, stays fresh for almost a month.
Prepare & enjoy !!!
Posted by falguni at 6:12 PM