Tuesday, 25 May 2010

Maida-besan Chakli

Chakli is the north version of our crispy murukku. I decided to stock in some murukku for snacking in on evenings or for side dish in lunch. Since I was trying chakli for the first time, dint want to take a risk. I checked it out from Smt. Chithra Vishwanathan's recipe on indusladies.

This chakli is prepared with besan and maida flour. The chakli gets cooked real fast when compared to the usual murukkus we make. The secret here being that the flours are first cooked in a pressure cooker for 15minutes. This enhances the crispiness, requires no additional butter or hot oil to be added while making the dough.

  • Maida - 3 cups
  • Besan / Kadala Maavu / Senaga Pindi - 1 cup
  • Jeera - 2-3 tsps
  • Salt - as required
  • Oil - for deep fry
  • In a cloth, add the two flours and tie it loose.
  • In a pressure pan or cooker, keep a bowl and drop in the tied cloth into it. Pressure cook the flour for 15minutes without weight.
  • When the pressure drops, remove the cloth. You'll find that the flour has been shaped into a solid state. Break it down on a plate and let it cool.
  • Powder the pieces in a mixer and sieve it to ensure that there are no lumps.
  • In a bowl, add the flour, salt and jeera. You can also use sesame (yezhu/nuvvulu) instead of jeera. I prepared half with sesame and half with jeera. Make a dough with help of enough water.
  • In a kadai, heat oil. Put the dough into chakli/murukku press and drop small spirals into the kadai. Fry till done and remove onto tissue paper. Cool and store in air-tight container.
  • Smear some oil inside the press so that the dough does not stick to the sides of it.
  • I do not drop the spirals from the murukku press directly into the kadai. I smear some oil onto a plastic sheet, make the spirals and drop them into the kadai. Its one's preference.

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