Preparation time: 1 hour, 20 minutes
Cooking time: 10 minutes
For the chakli flour:
- ¾ cup rice
- ¼ cup chana dal
- 2 tbsp dhuli urad dal
- 15 gms poha
For the dough:
- 1 tbsp oil + for deep frying
- 4 tbsp Thai red curry paste
- 1 tbsp Thai red chili sauce
- 3 tbsp sesame seeds
- Salt, to taste
- Dry roast the chakli flour ingredients individually. While roasting they should release nice aroma.
- Combine all the ingredients. When it has completely cooled down give it to a flour mill and make a very fine flour of it. (Alternatively you can grind it to a fine powder in a grinder and then sieve it. But you won’t get the same results).
- Measure the prepared flour and take equal quantity of water (Suppose the flour is one cup then water should also be one cup).
- Keep water for boiling. Add oil, red curry paste, red chili sauce, sesame seeds and salt. When water comes to a boil add the chakli flour and mix briskly in one direction. Cover and steam for one to two minutes.
- When the mixture has cooled moderately, start kneading it. Add water if required. Knead into soft dough. Keep covered with a damp cloth.
- Put a portion of dough in the chakli mould and pipe the chaklis on a paper. Cut it with scissor when desired size and repeat. Form in batches. (If spirals are not being formed that means dough has less moisture, add some water and knead well).
- Heat oil in a kadai. Deep-fry the chaklis till golden brown. Remove and drain excess oil.
- Store in air tight containers.