Crispy, tasty, and easy to prepare, my all-time favorite chakli recipe is ready to add that extra spark to Diwali celebrations with your loved ones! 🥰 Celebrate the true spirit of Diwali with a food fiesta, made even more special with Independence Refined Soyabean Oil. Add a tasty twist to all your festive pakwaans with every bite! 😍

Wishing you all a Diwali filled with joy, laughter, and lots of delicious treats!
Happy Diwali in advance! ❤️✨

#Kankanmeinbharat
#HappyDiwali #Diwali2024 #Foodfiesta #Chakli #DiwaliPakwaan #independence #reliance


Full Written Recipe - Chakli
Prep time: 5-10 minutes
Cooking time: 45 minutes – 1 hour
Serves: 6-8 people

Ingredients:
REFINED FLOUR 2 CUPS
YELLOW MOONG DAL 1/2 CUP
WATER AS REQUIRED
WATER 1.5 CUPS
GREEN CHILLI 3 GINGER 2 INCH (paste)
CORIANDER POWDER 1 TSP
CUMIN POWDER 1/2 TSP
SPICY RED CHILLI POWDER 2 TSP
TURMERIC POWDER 1/4 TSP
ASAFOETIDA 1/2 TSP
CAROM SEEDS 1 TSP (CRUSHED)
WHITE SESAME SEEDS 1 TSP
SALT TO TASTE
WATER 1/2 CUP
Method:
Add the refined flour into a clean towel & wrap it to make a small bag (potli).
Place a ring or a stand in a steamer, keep a bowl or a container on it & place the bag, steam it for 15-20 minutes.
Then take it out & let it cool down slightly or until you can handle it.
Open the napkin & transfer the flour into a large bowl, it will clump up together, break the flour using your hands then sieve it into a large bowl to turn it back into powder again, doing this step helps to achieve a light & crisp texture.
Wash & add the moong dal in a pressure cooker, add water & pressure cook it over medium flame for 3-4 whistles, then switch off the flame & let the cooker depressurize naturally.
Then open the lid & mash the dal into a smooth paste using a whisk & let it cool down.
Add the dal into the flour along with all the flavourng ingredients & combine well.
Then add the water gradually & knead a semi-soft dought, it should resemble clay dough, not extremely hard or extremely soft.
Once the dough is ready, cover it with a damp cloth & set a kadhai with oil over medium heat before you shape the chaklis, the oil should ger moderately hot (165-170 C)
Prepare a large tray or a plate by lining it with butter paper or plastic sheet to shape chaklis on them.
To shape the chaklis, lightly grease the mould from the inside then take a portion from the dough, make sure to keep the remaining dough covered, then with lightly greased hands massage the dough between your pamls & add it into the mould.
Hold the mould over the tray/plate, apply gentle pressure to the mould’s handle, start making circles, beginning from the center and spiraling outward to create a round, spiral shape. You can make one continuous spiral or overlap the ends to form a circle.
If the dough is too dry, it will break when shaping. If it’s too soft, it might stick to the mould. Adjust consistency by adding small amounts of water or flour.
You can also shape it by forming a long string then spiraling it with your finger to form the shape.
Make sure to pinch & stick the end of the chakli or else they will open while frying.
To fry the chaklis, gently lift each chakli with your fingers or a spatula & slide it into the hot oil, one at a time.
Fry the chaklis over medium flame until crispy & golden brown, do not stir them for the initial minutes, the chaklis will stop bubbling in the oil once fried.
Your delicious, crispy chaklis are ready.
#YFL #SanjyotKeer #chakli

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Intro 0:00
Steaming Flour 1:01
Cooking Moong Dal 3:38
Dough 4:29
Heating Oil 7:23
Shaping 7:44
Frying 10:04
Plating 11:09
Outro 11:41