Bhajanee Chakli
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| Find More Chakli Recipes |
| Find More Rice Flour Recipes |
| Find More Ural Dal Recipes |
Ingredients
| Ingredients | Quantity |
|---|---|
| 2 tbsp | Nutralite |
| Salt | To taste |
| 1 tsp | Cumin powder |
| 1 tsp | Red chilli powder |
| Oil | For deep-frying |
| For the Bhajanee flour | undefined |
| 4 cups | Rice |
| 1 cup | Skinless split black gram (urad dal) |
Servings
| Serving | 40-50 chakli |
|---|---|
| Preparation Time | 15 Mins |
| Cooking Time | 30 Mins |
Method
- For the bhajanee flour, dry-roast the rice and black gram separately. Cool completely and grind separately to a powder. Sift both the flours and mix.
- Put the bhajanee flour in a bowl. Add Nutralite, salt, cumin powder and chilli powder, and mix well. Divide the mixture in half. Take one half and knead into a soft dough with 1½ cup water. When the dough is used up, make a dough of the remaining flour.
- Put small portions of the mixture into a chakli mould and press out several chakli onto a plastic sheet. Heat sufficient oil in a non-stick kadai till moderately hot.
- Deep-fry the chakli till light golden brown and crisp. Drain on absorbent paper and set aside to cool. Store in an airtight container.
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