Thai Chakli

Prep: 1 hour 20 minutes | Cook: 10 minutes | Servings: 1 large jar

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.
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