Instant Crispy Chakli Recipe | घरपे चकली बनाने का आसान तरीका | Diwali Special | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Wrap the refined flour in a clean cloth to make a small bundle, then steam it in a steamer for 15 to 20 minutes.
2. Let the flour cool until you can handle it, then unwrap it, break it up by hand and sieve it back into a powder in a large bowl.
3. Wash the moong dal and pressure cook it with water over medium heat for 3 to 4 whistles, then let the cooker release pressure naturally.
4. Open the cooker and mash the dal into a smooth paste with a whisk, then let it cool.
5. Mix the dal into the flour with the green chilli and ginger paste, coriander powder, cumin powder, red chilli powder, turmeric, asafoetida, crushed carom seeds, sesame seeds and salt.
6. Add water gradually and knead into a semi-soft dough, like clay, neither too hard nor too soft. Cover with a damp cloth.
7. Heat oil in a kadhai over medium heat to 165 to 170°C.
8. Line a tray with butter paper or plastic. Lightly grease the chakli mould, press in a portion of dough, and press it out in a spiral onto the tray. Pinch the end to seal it. If the dough is too dry, add small amounts of water; if too soft, add a little flour.
9. Slide the chaklis one at a time into the hot oil. Fry over medium heat until crisp and golden, without stirring for the first few minutes. They are done when they stop bubbling.

Summarized from Your Food Lab's video. Watch it for the details.

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