10 mins में 4 तरह की चकली No mould 4 easy Chakli recipes Kodubale Kulkul

• In a large bowl, add gram flour, poha powder, semolina powder, and salt to taste.
• Add ginger garlic juice, black pepper powder, papad khar, ghee and mix well.
• Add degi red chilli powder, water and mix it well, combine everything well and make a dough.
• Add hot oil, powder sugar and knead it again.
• Form dough into small sized balls. Take some dough and make a lemon sized ball.
• Roll it out into a thick rope. Join two ends of the rope to form a loop. Press the joint nicely so that the loop doesn’t break.
• Or else you can just simply take a small dough and press with your thumb and give it a shape.
• You can give any desired shape you want. Or
• Grease back of a fork with some oil. Flatten the ball of dough and press it onto the back of the fork, forming a rectangle the length of the back of the fork tines.
• Starting at the bottom end of the fork, roll dough up tines and off fork and into a tight curl. The end result will be a tube-like curl with ridges from the fork on it. Place curl on a plate and work the remaining dough similarly until it is all used up.

For Frying

• Heat oil in a kadai, once the oil reduces the flame to medium fry kulkuls, making sure to turn them often until they are a light golden brown color.
• Fry on medium hot oil. Fry the rings in batches until nicely golden in color.
• Transfer to a paper napkin to drain excess oil.
• Serve or cool down then store in an airtight container.