Chakli is a very popular, widely made and consumed snack all across India. There're a lot of variations of Chaklis like ones being made from Rice Flour, Wheat Flour, Bhajni Mix Flour etc... Chakli is also called Murrukku down in South India.
Here's my own variation, using Jowar flour and more...
Ingredients (makes about 50 Chaklis):
500 grams Jowar Flour.
1 Table Spoon Jeera (Cumin Seeds).
2 Table Spoons Til (Sesame Seeds). Add more as per taste - I used 3.
3-4 Medium sized Green Chillies - finely crushed.
1/2 Table Spoon Ginger Paste.
1 Table Spoon Salt (add more if needed - but don't make too salty).
2-3 Table Spoons Vegetable Oil for Kneading.
200 ml Water (may need a bit more or less - read "Tips" in the end).
Oil for deep frying.
Preparing the Dough (important, pay attention):
- Boil water and add salt to it. Add oil too.
- Once on a boil, turn the heat off and add Cumin, Chillies and Ginger Paste.
- Add the Jowar flour to this mixture while you keep stirring. Ensure that lumps don't form.
- We need the consistency of dough. Ensure that the final dough is not too soft or too hard. If it's too soft, add some more flour till you get the right texture.
- A simple test for right consistency is to ensure that the dough pulls back if you finger it.
- Add Sesame and mix well. Knead more if needed to get right consistency.
- Cover dough with wet towel and leave aside for about 20 minutes.
- Heat oil in a deep pan over low flame (important).
- Knead the dough well and take out adequate portion of dough to fit your Chakli Press (or Kitchen Press).
- Carefully prepare Chakli from the press while consistently pressing it on a plastic sheet or a tray.
- Gently introduce them into hot oil, making sure they don't break.
- Deep fry until browned and cool them on cookie sheet or paper towel.
- Store them in a cool, dry and air-tight containers. They last well for 5-7 days.
- Chaklis will break while frying if you use more oil and turn hard if you use less. Make sure to experiment a little and get right consistency.
- Don't fry a lot of Chaklis at one go - maybe max 3-4 in one go.
- Always cook Chaklis on low flame - to ensure even cooking from inside out.
