Thursday, March 28, 2024
ADVT 
Food

Thai Chakli 

By Chef Raveer Brar, 19 Oct, 2019

    Preparation time: 1 hour, 20 minutes 

    Cooking time: 10 minutes 

    Serves: 4 

    Ingredients:

    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

    Preparation

    • 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. 

    MORE Food ARTICLES

    Seero (Semolina Pudding)

    My version doesn’t have much sugar, so feel free to increase or decrease the amount of sugar to your liking.

    Diwali Delights by Hetal Vasavada 

    It wasn’t until Vasavada was an adult living in San Francisco that she realized how much she missed the Indian sweets of her childhood. 

    Berry Bhapa Doi

    Most of the sweetness comes from the berries, so feel free to play with the amount of sweetened condensed milk so that the sweetness level is to your liking.

    A Chef For All Seasons - Chef Ranveer Brar

    A Chef For All Seasons - Chef Ranveer Brar

    This Masterchef India (Season 4) co-judge is a professional food stylist and a television show host with successful food shows, namely, Breakfast Xpress, Snack Attack, Homemade, Thank God It's Friday, Health Bhi Taste Bhi and a travel series, The Great Indian Rasoi.

    Daulat Ki Chaat (Saffron Mousse)

     

    Chef Gaurav Anand has been praised by numerous media outlets for the authenticity and innovation he brings to Indian cuisine.

    Chef Gaurav Anand

    Gaurav Anand, chef, caterer and owner of three critically acclaimed and internationally recognized New York City restaurants