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- Duration: 45 minutes
- Serves: 4–5 people
Spice Level: Medium
Chakli is a crunchy snack with a spicy but buttery taste. For getting the flavour and consistency right, it's essential to steam the maida. It perfects the taste and does not absorb oil.
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Diwali is a festival when friends and family take time to visit with one another and celebrate good fortune. Most families make homemade sweets and snacks to share with their loved ones. Chakli is one such dish made in Maharashtrian homes that celebrates Diwali in full spirit.
- All-purpose flour (maida) (1 ½ cup)
- Clarified butter (ghee) (2 tbsp)
- Green chilli (hari mirch) paste (1 tbsp)
- Ginger (adrak) paste (1/2 tbsp)
- Sesame seeds (til) (1 tbsp)
- MTR Haldi/Turmeric Powder (1 tsp)
- Water (3/4–1 cup)
- Salt (1 tbsp)
- Oil (for deep frying the chaklis)
- Heat water in a steamer, add maida flour to a large cotton cloth (you can use a big, unused handkerchief), tie a knot and place it in the steamer. Cook for 12–15 mins.
- Remove and allow it to cool.
- Once cool, using your hands, smooth out the steamed flour to break up any lumps that might have formed.
- Add salt, MTR Haldi/Turmeric Powder, ghee, sesame seeds, ginger and green chilli paste. Also, add water and knead it into a pliable dough. Cover and set aside.
- Heat oil in a kadhai to deep fry the chaklis.
- Place small amounts of dough in a chakli maker and make chaklis, which are 2–3 inch in diameter, on a plastic sheet.
- Gently place the chaklis into the hot oil and fry them for 1–2 mins until they are brown on both sides. Repeat until all the dough is used up.
- Place on absorbent paper to remove excess oil. Store in airtight containers for up to 2 weeks.
- Serve it alongside mava karanji and besan sev.
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