Chakli

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the rice flour, besan, white sesame seeds, carom seeds, turmeric powder, red chili powder, asafoetida, and salt. Whisk well to ensure all the dry ingredients are evenly mixed.
   • Add the softened unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a crispy texture.
   • Gradually add hot water, a little at a time, and start kneading. Continue adding water and kneading until you form a soft, smooth, and pliable dough. The dough should not be sticky or too stiff.
2. 2

   Shape the Chaklis

   • Lightly grease the inside of a chakli maker (press) and the star-shaped disc attachment with oil.
   • Take a portion of the dough and roll it into a log shape that fits inside the press. Fill the press with the dough.
   • On a piece of parchment paper, a greased plate, or a banana leaf, press the handle of the chakli maker and move it in a circular motion to form spirals of about 3 inches in diameter with 3-4 turns.
   • Break the dough from the press and gently press the end of the spiral onto the last coil to seal it. This prevents the chakli from unraveling while frying. Repeat to shape all the dough.
3. 3

   Deep Fry the Chaklis

   • Heat the oil in a deep kadai or pan over medium heat. To check if the oil is ready, drop a tiny piece of dough into it; it should sizzle and rise to the surface steadily without browning too quickly.
   • Carefully lift the shaped chaklis with a spatula and slide 3-4 of them into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature.
   • Fry on medium-low heat for 3-4 minutes. Initially, do not disturb them. Once they are firm, gently flip them over.
   • Continue to fry for another 3-4 minutes, flipping occasionally, until they are golden brown and crispy on both sides. The sizzling of the oil will reduce significantly once they are fully cooked.
   • Using a slotted spoon, remove the chaklis from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
4. 4

   Cool and Store

   • Repeat the frying process for the remaining chaklis.
   • Allow the fried chaklis to cool completely to room temperature. They will become even crispier as they cool.
   • Once completely cooled, store the chaklis in an airtight container to maintain their freshness and crispness. They can be stored for up to 3 weeks.

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