by bindu mourya
Added to 2 cookbooks
This recipe has been viewed 23686 times
This chakli has poha in it and it can be made and stored for upto 3 weeks.
- Wash poha and drain the water with hands so that no much water should be there.
- Add all the ingredients and mix well.
- Pour the batter in chakli mould and press well on a clean, dry cloth or paper and keep under sun for 2-3 days.
- Heat the oil in a kadhai and deep fry the chaklis till they turn golden brown and crisp from all the sides.
- Serve hot or store in an air-tight container.
This recipe was contributed by bindu mourya on 08 Jun 2012love to eat and cook
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