Crispy Chakli (Murukku)

Ingredients

• 1.5 cups Rice Flour, 1/2 cup Gram Flour (Besan), 1 tbsp White Sesame Seeds (Til), 1 tsp Cumin Seeds (Jeera), 1/2 tsp Carom Seeds (Ajwain), 1 tsp Red Chili Powder (adjust to taste), 1/2 tsp Turmeric Powder, 1/4 tsp Asafoetida (Hing), 2 tbsp Hot Ghee or Butter (melted), Salt to taste, Water (as needed for dough), Oil for deep frying

Instructions

1. 1

   Step 1: Prepare the Flour Mixture: In a large mixing bowl, combine rice flour, gram flour, sesame seeds, cumin seeds, carom seeds, red chili powder, turmeric powder, asafoetida, and salt. Mix well.

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   Step 2: Add Hot Ghee (Moyin): Add 2 tablespoons of hot ghee or melted butter to the dry flour mixture. Rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs and binds together when pressed in your palm. This step is crucial for crispy chaklis.

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   Step 3: Knead the Dough: Gradually add warm water, a little at a time, and knead into a smooth, soft, and pliable dough. The dough should not be too sticky or too stiff. Cover with a damp cloth and let it rest for 10-15 minutes.

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   Step 4: Shape the Chaklis: Fill a chakli maker (murukku press) with a portion of the dough. Press out spiral-shaped chaklis directly onto a greased plate or parchment paper. Start from the center and make 2-3 concentric circles, then press the end to seal it. Prepare a batch of chaklis before you start frying.

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   Step 5: Deep Fry the Chaklis: Heat oil for deep frying in a kadai or deep pan over medium heat. To check if the oil is hot enough, drop a small piece of dough; it should sizzle and rise to the surface quickly. Carefully slide 3-4 chaklis into the hot oil. Fry on medium-low heat, turning occasionally, until they are golden brown and crispy on both sides. This slow frying ensures they are cooked through and become crunchy. Remove with a slotted spoon and drain excess oil on absorbent paper. Let them cool completely before storing. Store in an airtight container for up to 2-3 weeks.