Aayi aayi Diwali aayi … Khushiyo ki saugade layi…
Diwali is the one of the many important festivals celebrated in India. The sparking festival of light is celebrated with great enthusiasm, peity and gusto all around.
The celebration of triumph of good over evil is not only related to Rama returning home after battling Ravana… It’s jubliation is also related to burying our bad energies ,thoughts and feeling and letting the good in us prevail…
Houses are cleaned spik and span , new paint, new car, new house , new everything … My childhood memories are still afresh with trips to market for buying new clothes , toys, gifts , light torans and kandil (lantern)…those fights with sibling on which lantern to pick and how we always ended up with two in the house…..Endless tedious hours put in by parents to make the day perfect for us and the family.
With all that work one needs to stock up on goodies…. where else will the energy come from 😝 ….Diwali for everyone young and old, brings back memories of childhood. Digging in to the delicious snacks made by grandmother’s and mums in every household. Chakli and Shankar Pali being the most savoured… Ladoo in tow 😄… I remember containers sitting on the dinning table 24/7 for children and cousins to binge on.
Certainly such festivities call for a recipe marking the arrival of Diwali…Chakli or Chakri is a savoury dry crispy snack especially made around Diwali.There are many variations to the recipe and all of them taste just as well. I relate to the one made my mum … This one is my fav… When these babies are being fried, they would fill the house with this toasty smell of sesame seeds and red chillies and nutty flavour of roasted atta tantalising the taste buds… Go ahead and make these at home and ditch that store bought oil and preservatives laden packet this Diwali…
Rice Flour Chakli
1 cup Freshly ground chawal atta / rice flour
1/2 cup room temperature Dahi/yoghurt
1 tsp each of
Cumin seeds / Jeera seeds
Caraway seeds / Ajwain
1/2 tsp of Asofetida / Hing
2 tsp of green chillies and ginger paste
3 tbsp butter
Water as required (to make a pliable and soft dough but use restrain)
Salt to taste ( remember to add less then what you would normally add; as frying makes the salt in the dish pop out )
Chakli machine or piping bag with star nozzle
Oil for deep frying
1. Keep the rice flour in a big bowl so you can knead a dough. Add chilli – ginger paste and salt . Mix.
2. Heat 3 tbsp oil in a small vessel and add Hing, sesame seeds, Ajwain and Jeera. Moment the spices start crackling , Add the tempering to the rice flour. This will sizzle and splatter. Be careful.
3. Add dahi and knead a dough, soft enough so chakli holds its shape . Add few splashes of water if needed .
4. Spread a butter paper or aluminium foil sheet on a flat surface. Thalis can also be used.
5. Grease the inside of chakli machine or piping bag with oil and fill it with the dough. Make chalkis as per your liking.. big or small or sticks … Go wild…
6. Fry the chalkis 2 to 3 at a time. Do not overcrowd the pan. Drain them on kitchen paper and let it cool down.
7. Store in air tight container and enjoy…
- If the dough is too stiff , your chaklis will break when you are making them. Add a lil water and knead the dough again.
- If the dough is too loose , chaklis wont hold shape. Add 1 tbsp rice flour at a time and knead the dough again.
- If the chaklis have become to hard to bite , you have not added enough butter at the time of tempering. Add 1 tsp butter and knead the dough again.