Wednesday, August 12, 2020

Thai Chakli 

By Chef Raveer Brar, 19 Oct, 2019

    Preparation time: 1 hour, 20 minutes 

    Cooking time: 10 minutes 

    Serves: 4 


    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. 


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