Chakli

This is our childhood Diwali snack which we loved to munch on. This savory is crunchy and spicy. The flavor makes it a much-desired finger food.

Makes 20 chaklis
Ingredients:
1 cup rice flour
¼  cup chickpea flour
1 tablespoon white sesame seeds
1 teaspoon of red chili powder
¼ cup of oil or ghee
2 teaspoons salt
a pinch of asafetida  
1 teaspoon cumin seeds
oil for deep frying
Oil for greasing
Process: Mix everything together except the ghee. Add the ghee and mix it nicely with the mixture.
Gradually add water to form a firm dough. You may need around ¾  to 1 cup water. (The dough shouldn’t be too soft like chapati dough and it shouldn’t be too firm as if there is hardly any moisture in it, sometimes the kind of flour you use may affect the water needed so always try to add water 1/4 cup each time).
Cover the dough with a wet cloth or lid and keep it aside at a warm place for around an hour.
After an hour, put the oil on heat for frying the chaklis. While oil is heating, grease the chakli maker from inside.
Insert a portion of the dough inside the chakli maker and make chaklis in circular motion making sure the end of each chakli sticks to it. 
Make the chakli shapes on a greased parchment paper or a plastic mat so it is easy to slide the chaklis in the oil.
Once oil is little hot reduce the heat to low, one by one slide chaklis in batches making sure not to cause clutter in the wok. Cook the chaklis on medium heat until they turn golden brown. 
Remove them on absorbent paper and once they reach room temperature store them in an airtight container. 
Tips: The chakli dough plays a very important role in making a crispier and crunchy chakli so make sure that the dough is not too soft otherwise the chaklis wont come out crunchier. 
Deep fry them between low to medium heat. Frying on the suggested heat will help the chaklis to remain crispier for a long time and they won’t  get burnt. High heat frying will result in softer chaklis. 
Make sure that the oil is hot enough before adding the chaklis. To test it add a pinch of the dough in the oil and if it comes up immediately with bubbles it means the oil is ready for frying. 

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