Ingredients:

For Chakli Flour

¾ Cup Rice

¼ Cup Yellow Split Peas / Chana Dal

2 tbsp Split Black Gram /Dhuli Urad Dal

15gms Flattened Rice/ Poha

For the dough

1 tbsp Oil + for deep frying

2 tbsp Thai Red Curry Paste

1 tbsp Thai red chili sauce

3-4 Kaffir Lime Leaves, shredded

1 tbsp Sesame seeds

Salt to taste

Process

• Dry roast the chakli flour ingredients individually. While roasting they should release nice aroma.
• Combine all the ingredients. When it has completely cooled down give it to a flour mill and make very fine flour of it. (Alternatively you can grind it to a fine powder in a grinder and then sieve it. But you won’t get the same results).
• Measure the prepared flour and take equal quantity of water (Suppose the flour is 1 cup then water should also be 1 cup).
• Keep water for boiling. Add oil, red curry paste, red chili sauce, sesame seeds and salt. When water comes to a boil add chakli flour and mix briskly in one direction. Cover and steam for 1-2 mins.
• When the mixture has cooled moderately, start kneading it. Add water if required. Knead into soft dough. Keep covered with a damp cloth.
• Put a portion of dough in the chakli mould and pipe the chaklis on a paper. Cut it with scissor when desired size is achieved. R
• Form in batches. (if spirals are not being formed that means dough has less moisture, add some water and knead well).
• Heat oil in a kadai. Deep fry the chaklis till golden brown. Remove and drain off excess oil.
• Store in air tight containers.