I am very partial to these crunchy chaklis ( Karnataka) , as they have so many flavors, spicy and with hints of masala too. Most of South Indian snack preparation called murukkus , usually do not have spices except cumin , sesame seeds..or cracked pepper in Karasev.So am not abig fan of those almost bland murukus.
I prefer to eat these spicy chaklis which are great with a cup of tea. A specialty from my beloved North Karnataka , again a childhood favourite. Avalakki and chaklis were always available in my house.
They look dark ,on account of adding Jowar flour but tastes so good.
Give this a try this Diwali.
1 cup jowar flour
1/4 cup besan ( chickpea flour)
1/4 cup rice flour
salt as needed
pinch of turmeric powder
2 tsp chili powder as per taste
1 tsp cumin powder
1 tsp coriander powder
1- or 1/2 tsp carom seeds ( ajwain )
1 tsp sesame seeds
asafoetida powder a pinch
2-3 tbsp hot oil
to make the chakli dough little hot water to make the dough .
(use any cup for measurement but use the same to measure all ingredients).
A chakli press with a star designed plate.
mix all dry ingredients well, add hot oil , hot water and sift well with a spoon, then when the dough has become warm, make into a smooth but firm dough .
keep oil to heat for frying , reduce flame to medium when heated, grease a chakli press inside, place a ball of dough inside, and squeeze on to a plastic sheet into circles, or on a ladle , you can also use a non stick surface to make the rounds .
slide into hot oil with a spatula. deep fry till slightly darkened colour and the sizzling stops . store in a dry container when cooled well.
Enjoy a different crunchy snack during Diwali or as a tea time snack .
.Be careful while adding hot water as , we need to add carefully just to make a smooth dough, so add with a ladle or a big spoon. Mix dough with hand when it becomes warm enough to handle.
To make chaklis
Keep oil for heating, add a small pinch of dough to check the heat.
Make small ball of the dough and add to the chakli maker, press directly into oil or make it on a plate and slide it into the hot oil.
These chaklis will take time to cook so do not keep the flame on high, after initially heating the oil, reduce to medium, flip and cook on both sides, , the colour will darken and you may think it is ready, but it needs to be cooked well, the oil bubbles should subside, then you have to remove, drain on a paper towel.
Store in a air tight container.
After it is cooled you will see the chaklis become crunchy.
here is my YouTube video about making of jowar chaklis , kindly subscribe my YouTube channel as well to receive regular updates and video uploads