Chakali – A queen of all Diwali delicacies!! I think its hardly to find anybody who doesn’t like Chakali. Very crispy and savoury snack prepared all over India during Diwali time. In Maharashtra we prepare chakali by using all kinds of different pulses and we call it as Bhajani.
- Preparation time : 10 mts
- Cooking time : 20 mts
- Serves : 4 to 6 people
Ingredients of Chakali (Maharashtrian)
- 2 cups Rice Flour
- 1 cup Besan / Gram Flour
- 1 1/4 cup Water
- 1 tbsp Carom seeds / Ajwayan
- 1 tbsp Cumin seeds
- 1 tbsp Red Chilli powder
- 1 tsp Turmeric powder
- 1 tbsp Coriander powder
- 3 tsp hot Oil for dough
- 2 tbsp Sesame Seeds
Method of Chakali (Maharashtrian)
- 1. In a large bowl, combine the rice flour, besan (chickpea flour) and maida (all-purpose flour).
- Add the red pepper powder, ajwain (carom seeds), turmeric powder, hing (asafetida), white sesame seeds (or a mixture of seeds like I used the All but Seasoning Trader Joe’s Bagel) and salt. Mix until homogeneous.
- Add hot oil to the flour and rub with your finger until the flour mixture looks like crumbs.
- Press a little flour between your palm, it should come together and not crumble. If it crumbles, it means you need to add more oil. If it keeps its shape and binds well, it means that the oil is simply perfect.
- Then add a tablespoon of plain yogurt and mix well.
- Start adding water little by little to knead everything into a smooth and soft dough. I used about 1/2 cup of warm water.
- Cover the dough and let stand for about 20 minutes.
- Once the dough is at rest, grease the chakli press with oil, then add the dough. I used a star tip here.
- Begin to pass the chakli on parchment paper. Press the dough using the chakli machine and form concentric circles. If the dough breaks, add a little more water, knead again and try.
- Break the dough after 3 to 4 spiral turns. Seal the dough by pinching the ends. You can use little water to seal. Make all the chaklis like that, keep them covered so they don’t dry out. You will get around 20-25 chaklis.
- Heat the oil over medium heat in a kadai / wok. To check the oil temperature, place a piece of dough, it should rise gradually. If it rises too quickly quickly – the oil is too hot and your chaklis will not become crisp. Add the chaklis to the oil, one at a time. and do not overload the kadai. Fry in batches of 4 to 5. 12. Fry over medium heat until the chakli turns golden brown.
12. Remove from oil and drain on paper towels. Let the chakli cool completely and then store it in an airtight container.