by Tarla Dalal
Added to 53 cookbooks
This recipe has been viewed 30223 times
Unlike traditional chaklis, this version makes use of less butter and a combination of flours to make them crisp and nutritious.
- Combine the red millet flour, soya flour, rice flour and butter in a bowl and mix well.
- Add the ginger-green chilli paste, cumin seeds, sesame seeds and salt and knead into a soft dough using enough water.
- Put the mixture into a chakli press and press out round swirls of the dough onto a dry, flat surface, working closely from the centre to the outside of the swirls (approximately 50 mm. (2") diameter). You will get about 20 to 22 chaklis.
- Heat the oil in a kadhai, gently lift each chakli using a flat spoon and deep-fry over a slow flame till they turn golden brown in colour from both sides. Drain on absorbent paper.
- Cool and serve or store in an air-tight container.
Nutrient values (Abbrv) per chakli
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