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The best chaklis I remember ever eating when growing up are the ones made by Mai kaki, our next door neighbours, always during Diwali. You could never stop with just one or two or even more! They just melted in the mouth and somehow I never managed to find that taste in any other chaklis, until I found this recipe on Diwali seems incomplete without Chakli’s. Almost the same as bhajni chaklis.

This is what you’ll need

Maida / All Purpose Flour: 2 cups

Split Moong Dal: 1/4 cup + 3/4 cups water to boil

Water to mix in dal once its boiled: 1/2 cup

Red Chilli powder: 1tbsp

Sesame seeds: 1tbsp

Turmeric powder: 1/2 tsp

Coriander powder: 2 tsp

Ajwain(carom seeds): 1/2 tsp

Salt to taste

Oil for deep frying

Let’s get cooking

1. Clean and wash the moong dal 2 to 3 times with cold water and drain. Put the washed moong dal in pressure cooker, add 3/4 cup water and cook until 2 whistles.

2. Take the maida in a pressure cooker vessel. Fill the pressure cooker with 2 to 3 glasses of water and place the vessel in the cooker (dry, without adding any water in the vessel) Steam for 15 minutes, without using the cooker whistle.

3. Sieve the steamed maida using a strainer.

4. Take the boiled moong dal, to that add 1/2 cup water and mash well.

5. To the maida add the dry powders, (chilli powder, turmeric powder, coriander powder, sesame seeds, ajwain) and mix well.

6. Add the moong dal paste to the maida gradually and knead it to make a dough.

7. Wet your hand with cold water and take small portion of dough. Knead it one more time to make it smooth and soft.

8. Place the dough ball in chakli mould and start making the chakli on grease proof paper.

9. Deep fry chakli in hot oil, until golden brown.

10. Drain on kitchen towel and when cool store in an air tight container.

Approximate preparation and cooking time: 1hour 10 minutes

Serves : 4 to 6 people. (depending on how many you can stop with! 😉



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