Thursday, 6 November 2014


Ribbon Chakli


Gram flour/Besan               -1 cup,heaped
Rice flour                     -3/4 cup
Asafoetida/Hing                 -1/8 tspoon
Turmeric/Haldi               -1/4 tspoon
Black Pepper                       -2 tspoon, crushed coarsely
Carom Seeds/Ajwain      -1/2 tblspoon
Butter/Vegetable oil      -2 tblspoon
Oil                                      -For deep frying
Salt                                      -to taste


Sieve gram flour if you see any lumps.
Take both flours in a bowl,melt butter and add it to it.
Add crushed pepper and ajwain,salt,turmeric and asafoetida, Mix well.
Add enough water to make a stiff dough.But it should be smooth dough.
Take the sev press machine and press use the one eye/hole plate.
Fill the machine 3/4th with the dough and squeeze it either directly over the hot oil or over a greased ladle and then carefully flip in the oil.
I made them first on ladle and then placed them in Karahi, as I'm not good with the hot oil. It also keeps the shape better.
Make sure oil is hot enough, to check drop a small piece of dough, it should come up immediately. If the oil is not hot enough these chakri will soak a lot of oil and will be very oily.
I fried 4 at a time. Cook both sides until golden in colour in medium flame. sizzling sound should stop and bubbles should be reduced.
After placing Chakri in oil, flame should be turned to medium to ensure even cooking.
While flipping the Chakri in the oil be careful not to spill oil onto yourself.
Drain in paper towel and cool down before transferring to the airtight container.
Your Chakri are ready to serve with Tea or Coffee.

If, while pressing the dough, it breaks , pls sprinkle some water and smooth out the dough.
Check on the flame all the time as by the end of cooking, last batch can be turned dark brown as the oil will be very hot.

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