Rice Chakli

Ingredients:

Rice Flour - 2 cup

Maida - 1 cup

Red Chilly Powder - 1/2 to 1 tsp

Turmeric Powder - 1/4 tsp

Hing / Asafoetida - 1 pinch

Cumin Seeds - 1 tsp

Butter - 2 tbsp (at room temperature)

Salt - 1 tsp

Water as required

Oil - to deep fry

Method:

Take rice flour and maida in a mixing bowl.

Add in salt, turmeric powder, red chilly powder, hing, cumin seeds and mix well to combine.

Further add butter and crumble well with hands.

Add water gradually and knead well to get a stiff dough.

Grease the mould with a little oil and put star plate of chakli.

Wet a kitchen towel or towel and spread on kitchen counter.

Fill in the chakli mould and close. Rotate the handle to release the dough through the nozzle. Slowly direct the mould to get chaklis on the towel from an inch or two high. Repeat for atleast a batch of 10 or as needed. Always keep the unused dough closed or covered.

Heat oil in a kadai on medium flame. To check if oil is hot, drop a small ball from dough to see it floating up quickly.

Take a chakli in palm and slowly drop in hot oil. Do not overcrowd the oil with chaklis.

Turn the chaklis only after a minute or when one side is cooked. Maintain medium flame and keep stirring the chaklis after the first side is done, for even cooking.

When the chakli is uncooked, bubbles in the oil will be more. As the chakli gets cooked, volume of bubbles in the oil decreases and reaches to minimum or no bubbles to indicate that chaklis are cooked. Do not overcook the chaklis after the bubbles are stopped.