Diwali 2015 – Chaklis

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There are varieties of chakli recipes, but the one I am posting today is close to my heart as it is my Dad’s recipe. Papa’s family had a farsan business for a while before he moved on completely to office life. This recipe was the one they used at the kitchen there. I have replaced one key ingredient though – coconut oil with butter for a crunchier texture. I have enough coconut flavour in my regular food. Didn’t want to taste coconut in my chaklis too! Like in everything we Mangaloreans love, the base for this recipe is Rice flour. The one I had previously posted was what Maharashtrians call Bhajani Chaklis.

You will need the following to make around 50 chaklis

Ingredients:

Rice flour- 4 cups
Urad dal – 1 cup
Unsalted Butter – 3/4th cup
Sesame seeds – 2 tbsp
Cumin seeds – 2 thsp
Asafoetida – 1 thsp
Salt – to taste
Oil – for deep frying

Method:

Start the prep by taking few sheets of parchment paper and cut into tiny squares to pipe the chaklis onto. You can pipe and fry in batches so don’t cut too many.

Dry roast the urad dal till a sweet aroma releases. Cool down and grind it in a coffee grinder to a fine powder. Now combine the rice and urad dal flour by sieving them together into a large mixing bowl.

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Add the salt, sesame seeds, cumin seeds, asafoetida and mix well.

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Now take the cold unsalted butter and rub it with the flour between your fingers to form a crumb texture.

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The crumb texture formed because of cold butter ensures you have a crunchy chakli to bite into.

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Now start adding water little by little and make a stiff dough. Let it rest for around ten minutes.

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Assemble the chakli-maker using the star tip. Take a little dough to stuff into the chakli maker. Re-knead it before stuffing it for a smooth piping experience.

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Start piping the dough into circular beauties by applying a little pressure to the handle.

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Secure the end with the previous ring so that it doesn’t disintegrate while frying.

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Now heat the oil on medium high. Drop in the chaklis one by one using the parchment paper for support. Fry till the golden brown.

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Cool down to room temperature and store away to enjoy on Diwali day with your family and friends 🙂

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