Instant Rawa chakli/chakuli /Murkku….A crispy savoury snack made instantly using semolina and rice flour.. This is a perfect teatime /kids tiffin snack too…
Here is a no fail recipe , even a beginner can enjoy making this crispy snack… I had noted this recipe from a food group long back,don’t remember the name who had shared this awesome recipe ..anyways thankyou for the recipe..
Usually the traditional way of making chakli is by urddal powder(dry roast and powder) and rice flour(wash raw rice dry and make powder),make a dough with some spices and then press to chakli and deep fry but this is was a lengthy process and we usually endup buying it from stores…..so now more getting chakli’s from bakery or stores ,here i am with a easy ,quick and instant way of making chakli with easily available ingredients …..The time required is just 20-30 min so enjoy..
Kids will love this having…i am sure they will demand more and more..☺
Enjoy this savoury for upcoming gowri ganesha, diwali festival with your friends and family…..
#easy #quick #delicious #instant #snack #crispy #murukku #chakli #teatime #FESTIVE #festival #GowriGaesha #diwali #semolina #riceflour #homefood #homemade #perfect #nofailrecipe #cookwithashu
INGREDIENTS
• 1 cup semolina / rawa (bombay rawa)
• 2 cups rice flour
• 2 &1/2 cup water
• a big dollop of butter
• Salt to taste
• 2 tsp white sesame seeds(til)
• 2 tsp cumin seeds (jeera)
•1 tsp chilli powder (optional or can little more)
•1/4 tsp Turmeric powder
•3/4 tsp asafoetida( hing)
•Oil for deep frying
METHOD
▪Boil water along with salt (preserve 1 / 2 cup of boiled water seperately )
▪add semolina to the boiling water and mix well till mixed without any lumps and forms a dough
▪switch of flame and leave the mixture to cool awhile or till room temperature
▪Now to this add rice flour,cumin seeds,chilly powder,hing,turmeric, til and butter mix well
▪ make a firm dough as seen in below picture not sticky nor hard, just perfect
▪If necessary add preserved water to make dough
▪Now make large oval shaped balls and fill in chakli maker and press to chakli shape in a plate
▪Heat oil properly in a wide kadai then fry these chakli adding 4 -5 at a time till crispy or till the oil bubbles stop..(fry both sides fliping each time for equal frying)
▪remove to a absorbing paper to remove excess oil and enjoy
▪Follow same procedure with remaining dough
▪store this in airtight container when it comes to room temperature
NOTE
* The dough must be firm not sticky nor hard,when u press the impression must appear on it..as seen below
* This recipe yeilds 32 chakli’s
*colour will be yellowish golden so don’t fry it till dark golden it will then get burnt smell
cookwithashu 