Instant Rice Butter Chakli
Diwali is here and so are all my favorite dishes. But alas this time I am far away from my mother. Or else I simply help her in cooking all the delicacies or she simply sends me all the yummy snacks she makes and I simply indulge. But this time it was different She is in India and I am here. So I thought to make it this diwali for my family and friends.
Generally making chakli is a very long process. First you need to roast many different dals and things and then grind it in a mill and then make it. But this one is Simple and quick to make. No roasting, no grinding, no waiting, just knead it and make it. I made this type for the first time with recipe from my Mother.
- 500 gms Rice Flour
- 125 gms Butter (I just used room temperature butter) (My mother uses fresh cream made at home from milk, I do not do it here hence I used butter) (Also next time I will take a little less quantity as the chakli’s were too crispy – may be 100 gms.)
- 1 teaspoon Haldi (Turmeric)
- 1 teaspoon Red Chilly Powder
- 2 teaspoon Ginger and Green Chilli Paste (Adrak Mirchi) (The paste should be fine else the chakli dough will not pass through)
- 2 teaspoon sesame seeds til
- 1 teaspoon roasted Cumin (Jeera) Powder
- 1 teaspoon Cumin (Jeera)
- Salt to taste
- 1 – 1.5 cups of Normal Water for kneading
- Oil for frying
- Chakli Press(mould) for making chakli’s
- Mix all the ingredients and make a semi stiff dough using little by little water. Add the water slowly in steps. Do not add all the water at one go. We do not want the dough to be runny. The dough should be soft but not runny. Something similar to a chapati dough. (Forgot to take a photo, will definitely do it next time)
- Grease the chakli press (mould) with a little oil on the inside and also on the bottom plate. I followed this step every time I refilled it.
- Also when filling the mould at each step, take the appropriate quantity dough in your hand or in plate, take a few drops of water, or just immerse your fingers in water lightly and gently knead the dough. This makes the dough soft and elastic. (Can be done earlier also, but I found this helps)
- Heat oil in a kadai. While the oil is heating start making Chaklis. Remember to follow steps 2 and 3.
- When starting of the chakli, start making the circles closely, do not make it too far, or else your chakli will break in oil.
- When completing any chakli at the end pinch it lightly to seal it so that it does not open.
- Make atleast 2-3 batches (In one batch atleast 8-10 or depending on the quantity of your oil and size of pan) or else it becomes difficult to make and fry at the same time. Do not over crowd the pan/Kadai, it will not cook properly.
- When Chakli’s are first immersed in oil, the oil should be hot (high flame – but also pay attention as they cook very fast, we do not have to burn it, so adjust the flame to medium-high or high). If not, your chakli might break. Once you have added all the chakli’s switch the flame to medium. This helps in cooking the chakli.
- Do not touch the chakli before you see the bubbles in the oil settling a little. A general rule is if you feel that one side is cooked then turn, before that do not touch the chakli as they are soft and might break. (This might take 4-6 minutes)
- Then turn and cook on the other side. (again for 4-6 minutes) or until brown on both sides.
- Yummy chakli’s are ready. Store in an air tight container.
Note: Now for all the masala’s I added it approximately, but still I tried to list it down based on spoon measurements. One can adjust it according to taste.
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