Traditionally Chaklis are prepared using a special flour known as Bhajani flour which is prepared by dry roasting and then grinding Chana Dal, Rice, Moong Dal, Urad dal, flattened rice, or Poha in a fixed proportion. But, we can make equally good ( crispy and tasty) Chaklis using leftover cooked rice and other flours that are easily available in any home. Trust me, these wonderful leftover rice Chaklis taste so yum that, once you make them, you are certainly going to make them again and again.
Ingredients
1/2 cup cooked rice (leftover)
1/4 cup powdered roasted daliya / putani / hurigadale
2 tbsp rice flour
3 tsp oil/butter
2 tsp white or black sesame seeds/ til
Pinch of Hing/asafoetida powder
1/2 tsp red chilli powder
1 tsp jeera/cumin seeds
Salt to taste
Procedure
Put cooked or leftover rice ( they should be completely cooled down) in a grinding jar.
Grind the cooked rice to form a smooth paste. Do not add any water while grinding them as cooked rice grains already contain water.
Transfer the thick and smooth rice paste into a bowl.
Add rice flour (Chawal ka Atta) and powdered roasted daliya to it.
Add salt, sesame seeds, Hing, red chilli powder and cumin seeds
Using your hand mix everything together, initially, the mixture will feel sticky but after some time, it will form a thick lump.
When the mixture starts forming a sticky lump, add oil or butter to it.
Again, start kneading the dough, till the butter/ oil is homogeneously integrated with the dough and the mixture turns smooth in texture.
You have to keep kneading the dough till it forms a smooth dough. If the dough gets a bit sticky, then add 1 tablespoon of rice flour and knead it to form a smooth dough.
Do not get worried about adding extra flour to it, as this can happen because of the consistency of your cooked rice and the amount of moisture inside the rice grain. Rest it for 10 minutes.
For making the Chaklis, I have used Chakli/Sev maker which is easily available in any local market or online. For, Chaklis, we need the disc with a star-shaped hole in its center. Its also known as the Chakli disc.
Grease the inner side of the cylinder of the Chakli maker with oil and fit the Chakli disc at the bottom of the cylinder.
Fill the container with dough and press it tightly. Close it by placing the upper part of the Chakli maker in its place.
Start rotating/pressing the maker so that Chakli comes out of it. Keep rotating your hands also so that Chakli can be made in a spiral shape. Press the chaklis on butter paper or a plastic sheet
Heat the oil in a wok (Kadhai) on a medium-low flame.
Gently slide the Chaklis in the hot oil on the medium-low flame.
Fry it on a medium-low flame. Do not touch the Chakli, till it comes up and starts floating in the oil. Once it starts floating, flip it and fry it till it becomes golden light brown from both the side.
It’s important that the flame should always be kept on medium-low, otherwise it may remain uncooked from inside.
Take out the Chakli from oil and place it on tissue paper.
Fry, remaining Chaklis same as above and put them in a tissue paper till they are completely cool down. Store them in an airtight container when they get cool down and serve as required.
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