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Monday, 4 May 2015


Crispy and crunchy aate ki chakli

4 cups wheat flour
1 cup yellow moog dal
1tablespoon yoghurt
1 teaspoon carom seeds / ajwain
1 tablespoon chili powder
1 tablespoon ginger and garlic paste
1 table spoon oil for moyan
Salt to taste
1 teaspoon jeera
Oil to deep fry

Place wheat flour in steal bowl and press it OR tie it in a muslin cloth. And steam it in a steamer for 15 min Or place them in a pressure cooker and steam (3 whistles)

similar way cook moong dal till cook completely

NOW remove wheat flour & daal from steamer let it cool down completely. In big mixing bowl Or parat break flour no lumps should b there Or you can sieve it to remove lumps. NOW add cooked moog dal and remaining other ingredients (if u not have G&G paster then take 5 -7 garlic , 2 inches or ginger , red chilli powder, jeera , curry patta , turmeric powder in a small grinding jar add db little water and make a paste)
 paste, yoghurt, oil , ajwain , seasme seeds and salt. Mix all the ingredients to form a soft dough.

Over it with wet muslin cloth take small part of dough to make chakli .Use chakli maker & fill the dough in it ,&make out circles of desired size.

Make 10 -12 chakliat atime . Heat a oil in a kadhai now deep fry chakli on medium heat till golden
make all chakli in sa me way let it cool down and you can store it for 20 -25 days in a air tight container crunchy and crispy Chakli.Kritika's cuisine..

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