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- Rice Flour – 1 1/2Cups
- Roasted Black Gram Four – 1/2Cup Or…
- Roasted Bengal Gram Flour – 1/2Cup
- Caraway Seeds (Ajwain) – 1/2tsp
- Red Chili Powder – 1tsp
- Salt – To Taste (1tsp)
- Asafetida – 1/8tsp
- Sesame Seeds – 2tsps
- Water – As Required
- Oil – 1Tbsp & For Deep Frying
Into a bowl take rice flour, roasted black gram flour, caraway seeds, red chili powder, salt, asafetida and sesame seeds and mix well. Mix 1cup water and 1Tbsp oil and heat till water boils. When water is boiling switch off the flame and add the flour mixture. Mix with a ladle to bind. Add required amount of normal water and make smooth dough.
Take the chakli mould with a star shaped plate. Smear oil inside the tube of the chakli mould. Fill sufficient portion of dough into the chakli mould and fix it.
Spread a paper napkin in a plate and keep it nearby. Take oil in a pan and heat it.
Take a flat plate and press dough from the chakli mould into spirals to form chakkilalu. Make as many chakkilalu as much one can fry for the oil taken.
When the oil is sufficiently hot, distribute the heat evenly by swirling the oil with a ladle. Lower the flame and drop the prepared chakkilalu carefully. Increase the flame to medium and fry the chakkilalu. After few seconds the chakkilalu turns firm, then turn them using a ladle. Fry the chakkilalu till they turn golden in color turning them in between. Once crisp, take the chakkilalu from oil using a slotted ladle and place them on paper napkin to soak excess oil. Then transfer them to a plate and spread to cool.
Make another batch in the process mentioned above and fry chakkilalu. In the same manner prepare chakkilalu with the prepared dough and cool them completely. Transfer the chakkilalu into airtight containers and store. Serve the chakkilalu with tea or coffee and enjoy.
Points To Remember:
Replace roasted Bengal gram flour with roasted black gram flour and make chakkilalu to get a new flavored chakkilalu.
Usually either caraway seeds or sesame seeds are used in making chakkilalu. Caraway seeds give a nice flavor whereas sesame seeds give a nice look on the fried chakkilalu---so I have used both.
While pressing the chakkilalu, keep the remaining dough covered so that it keeps warm. Warm dough helps in moulding the chakkilalu easily. Do not make all the chakkilalu at once and then start frying them---they get dried and break up easily before putting them in oil. Make as many chakkilalu as much one can fry for the oil taken.Make chakkilalu and store in airtight containers and use them as they have long shelf life.
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