Chakli (soft and mildly crunchy)

 Chakli (also known as chakkuli or chakali) is a very staple savory tea time snack found in most of the Indian households. When it comes to making chakli, there are numerous recipes out there. Previously I updated my blog with a recipe that called for crunchy chakli and this recipe calls for a more softer and crunchy chaklis. This is our home recipe. You gotta try it to believe it :)

My favorite kind is soft and crunchy chakli mixed with lots of spice. But now I appreciate less spicy kind too :) Ingredient phutani(dalia) that is used in this recipe is delicious in taste, nutritious and can be digested easily. It is commonly mixed with sugar and distributed to the devotees in temples as God's offering.
Getting the spirals right(it is a big deal:)) while you press on the dough using a chakli press maker, surely gives you a kick and cheap thrills :) If it won't come out neatly (or breaks) please don't overreact like a hindi serial mother-in-law hehe... absolutely don't worry, I do have few tips up my sleeve which is mentioned in the notes below.

The first time you make it right, that moment, that satisfaction, that simple pleasures of life are not to be forgotten! :) (at least in my case) I cannot thank the techno-era we live in where I can simply share my kitchen achievements/stories, mishaps, success any darn thing with my mom, sister or a friend instantly.

Let us take a look at the Chakli recipe,

Ingredients:

• 1 cup rice flour 
• 1/4th cup roasted gram dal (also known as dalia, phutani) 
• 1 tsp chilly powder, (more if you like spicy) 
• 1/2 tsp turmeric (haldi) 
• 1/2 tsp cumin seeds (jeera) 
• 2 tsp sesame seeds (til) 
• 1/2 tsp coriander powder (dhania pwd) 
• 1/2 tsp cumin powder 
• 2-3 tbsp butter at room temperature 
• salt as per taste 
• 1/2 - 3/4th cup approx. water (to knead the dough) 
• oil to fry 

Preparation:

• Mix all the above ingredients except water and mix everything with your fingers. 
• Then slowly add water little by little and make a chapati/roti like dough. Keep aside for 20-30 min, covered.
• Take some portion of the chakli dough, knead it some more and place it in the chakli press, start making spirals on a newspaper sheet or wax paper. 
• Heat oil in a kadai, once the oil is hot bring the flame to med. Slowly slide the chaklis in the kadai using piece of wax paper or slide it on plain spatula and transfer slowly in the hot oil and fry nicely till it is brown on all sides on med-low flame. 
• Take it out and place on the paper towel to absorb the extra oil. Nice soft and mild crispy chaklis are ready. 
• Let it cool down completely before you store it in an airtight container. 

njoY!! happY  fryinG!! :)

Notes:* Always fry chakli on low-medium flame. If you see that the spirals are breaking while making chakli, try to work with little dough at a time, knead it well, add couple drops of water, knead well and place it in the chakli press. It works for me that way. If your dough is too soft, add little all-purpose flour and knead well before you start making the spirals. If still it isn't working just directly add the spirals in the oil (carefully) and fry. Spirals or no spirals, snack is yummy anyways! :)

Health Benefits:

Roasted gram dal (dalia) is high in fiber and helps to lower cholesterol. It also has a very low hypoglycemic index, which is important for those with diabetes. Chana dal is a helpful source of zinc, folate, calcium and protein. It is low in fat and most of it is polyunsaturated.