Besan chakri/chakli is delicious and crunchy snack. Though it is not too much crunchyhard just like rice flour chakris but still crunchy. I have eaten rice flour chaklis in some get togethers, but always found very difficult to eat it. So I thought of making besan chaklis . I tried it and it came out very well. Here is the whole process how I prepared it:
Ingredients
3 cups of besan/gram flour/chickpea flour
1/2 cup (2 tbsp less) of rice flour
salt to taste
1 tsp of red chili powder
1/2 tsp of turmeric powder
1 tsp of mint leaves powder
1/4 tsp of black pepper
pinch of heeng/asafetida
1/4 tsp of baking soda
1/4 cup of sesame seeds
tbsp of dry coconut powder
3 tbsp of oil
1&3/4 cup(quarter to two) of water
oil for frying
Method
1. Dry roast besan for 3 to 4 minutes or until its color little darkens. Remove from heat.
2. Sieve the roasted besan.
3. Take the roasted besan, rice flour, salt, turmeric, red chili powder, pepper powder, mint powder, heeng, baking soda, sesame seeds, and coconut powder and mix thoroughly.
4. Now add 3 tbsp of oil to the mixture and rub between the palms till like coarse bread crumbs.
5. Add water and make a soft dough. Divide into 4 to 5 rolls. Though the dough in above photo seems hard but it is very soft . If it is too hard, it can not be pressed through the savai machine.
6. Grease the sevai machine and put one portion of dough and close the lid.
7. Line a tray with aluminum foil/ butter paper. Some use the newspaper but it is not advisable.
8. Now prepare all the chaklis with sevai machine .
9. Heat the oil and fry all the chaklis on medium heat. Put the fingers on the back of foil or butter paper and transfer on other hand fingers carefully and drop in the medium hot oil. As we put it in the oil, bubbles can be seen in the oil but when it is done all bubbles disappear.
10. Take out the chakris/chaklis from the oil.
11. Delicious chaklis are ready to serve. When it gets cool, store it in an airtight container.
Tips
1. Roasting of besan is must.
2. Here I have used mint leaves powder. Dry coriander leaves powder/dry sweet basil/fenugreek leaves powder/curry patta powder, any one can be added too.
3. To check the oil, put little piece of dough into it, if it comes above slowly, it means it is ready to fry chakris.
Enjoy Healthy Cooking!!!
See these posts too:
Bread Tikki chaat
Kale crunchy Chips
Betel Leaf Pakora
Mathi or Mathiyan
Spicy Samak Rice Idlis
Jobstears Sour Idlis (Glutten free)
Fried Jobstears
Ripe Banana Peels Pakore
Ajvain Leaves(ornamental) Pakore
Oats Pakore
Corn Stuffed MIrch Pakora
Leftover Rice Tikki
------------------
All rights are reserved.
Reproduction of the contents of this blog, without permission, in whole or in part, is prohibited.
3 cups of besan/gram flour/chickpea flour
1/2 cup (2 tbsp less) of rice flour
salt to taste
1 tsp of red chili powder
1/2 tsp of turmeric powder
1 tsp of mint leaves powder
1/4 tsp of black pepper
pinch of heeng/asafetida
1/4 tsp of baking soda
1/4 cup of sesame seeds
tbsp of dry coconut powder
3 tbsp of oil
1&3/4 cup(quarter to two) of water
oil for frying
Method
1. Dry roast besan for 3 to 4 minutes or until its color little darkens. Remove from heat.
2. Sieve the roasted besan.
3. Take the roasted besan, rice flour, salt, turmeric, red chili powder, pepper powder, mint powder, heeng, baking soda, sesame seeds, and coconut powder and mix thoroughly.
4. Now add 3 tbsp of oil to the mixture and rub between the palms till like coarse bread crumbs.
5. Add water and make a soft dough. Divide into 4 to 5 rolls. Though the dough in above photo seems hard but it is very soft . If it is too hard, it can not be pressed through the savai machine.
6. Grease the sevai machine and put one portion of dough and close the lid.
7. Line a tray with aluminum foil/ butter paper. Some use the newspaper but it is not advisable.
8. Now prepare all the chaklis with sevai machine .
9. Heat the oil and fry all the chaklis on medium heat. Put the fingers on the back of foil or butter paper and transfer on other hand fingers carefully and drop in the medium hot oil. As we put it in the oil, bubbles can be seen in the oil but when it is done all bubbles disappear.
10. Take out the chakris/chaklis from the oil.
11. Delicious chaklis are ready to serve. When it gets cool, store it in an airtight container.
Tips
1. Roasting of besan is must.
2. Here I have used mint leaves powder. Dry coriander leaves powder/dry sweet basil/fenugreek leaves powder/curry patta powder, any one can be added too.
3. To check the oil, put little piece of dough into it, if it comes above slowly, it means it is ready to fry chakris.
Enjoy Healthy Cooking!!!
See these posts too:
Bread Tikki chaat
Kale crunchy Chips
Betel Leaf Pakora
Mathi or Mathiyan
Spicy Samak Rice Idlis
Jobstears Sour Idlis (Glutten free)
Fried Jobstears
Ripe Banana Peels Pakore
Ajvain Leaves(ornamental) Pakore
Oats Pakore
Corn Stuffed MIrch Pakora
Leftover Rice Tikki
------------------
All rights are reserved.
Reproduction of the contents of this blog, without permission, in whole or in part, is prohibited.
