Bajra Chaklis

by Tarla Dalal

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Crisp and crumbly bajra and wheat flour savouries flavoured with kalonji. You can deep fry a large batch of the chaklis and store them in an air-tight container. They keep well for several days. Chakli presses are available at utensil stores. Remember to fry them over a medium flame so that they cook from the insides and they're crisp too.

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Preparation Time: 9 mins.
Cooking Time : 9 mins.
Makes 15 to 17 chaklis.
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Ingredients

1/2 cup bajra (black millet) flour
1/2 cup whole wheat flour (gehun ka atta)
1/4 cup white butter
1 large clove grated garlic (lehsun)
1 tsp nigella seeds (kalonji)
1 to 2 green chillies, finely chopped
1 tbsp curds (dahi)
salt to taste

Other ingredients
oil for deep-frying

Method

Combine the bajra and wheat flours in a bowl and add the white butter, garlic, kalonji, green chillies and salt.
Rub the butter into the flour mixture using your fingertips until the mixture resembles bread crumbs.
Add the curds and a little water and knead into a soft dough.
Put the mixture into a chakli press and press out round whirls of the dough onto a newspaper or aluminium foil working closely from the centre to the outside of the whirl (approx. 50 mm. (2") diameter). You will get 15 to 17 chaklis.
Gently lift each chakli using a flat spoon and deep fry in hot oil over a medium flame till it is golden brown.
Drain on absorbent paper.
Store in an air-tight container.

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