Rice Flour Chakli , Instant yet tastes Authentic !

Although sweets dominate any festivity , the savories play an important part too. Diwali without a Chakli?? Unimaginable right.. 

Indian snack that never goes out of fashion at any home is Rice flour Chakli. The crispness and that spicy touch makes everyone to love it.

This spiral munching pairs perfectly with a cup of hot tea/coffee. Its preparation needs no soaking, grinding , roasting which makes it instantaneous.

Ingredients required for making Chakli :    

yields : 36 Chakli 

• 400 ml : Sour cream/ hung curd
• 2 cups : Rice flour
• 2 tbsp : All purpose flour 
• 2 tbsp : Sesame seeds 
• 2 tsp : Roasted cumin crushed 
• 5 to 6 : Green chillies
• Salt to taste
• Oil for deep frying 

Method : 

• Grind the ginger, green Chilli to a coarse paste without adding any water.
• Dry toast cumin seeds and crush them roughly just to release its flavor.
• To a mixing bowl add all the ingredients except sour cream.

• Give them a rough mix.

• Incorporate sour cream and bring them together to form a dough.

• Do not add any additional moisture.
• Cover and set aside for ten minutes.
• Grease the Chakli press fitted with star disc. 
• Scoop in enough dough and start shaping Chakli’s on a silpat or foil, of three to four spirals.

• Meanwhile start heating up oil for deep frying Chakli.
• Once the oil is moderately hot slide in the shapes Chakli along the edges of the pan.

                                                                   

• Fry them until golden on both sides flipping through in intervals.

• Remove the fried and Drain on paper towels.
• Cool them to room temperature and stack in air tight container.

Few Pointers :

1) Sour cream can substituted with hung curd.

2) As Rice flour is gluten free the tiny amount of All purpose flour added helps in its binding and avoids breaking of Chakli, so do not skip it.

3) Heat the oil to medium high. Chakli fried at lower temperature turn soggy after cooling down and higher temperature burns the exteriors while interior remains uncooked. 

4) Maintaining oil temperature is key for well fried crispy Chakli.

5) Fry five to six Chakli at a time providing enough room for them to cook along every nook and cranny.

6) Can be stored and enjoyed up to two weeks.

Do give this simple recipe a try and do share your feedback by connecting with me :)