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

    Baby Spinach and Lentils

    This is a very simple stir-fry recipe that can easily be doubled for a vegetarian main course.

    Saffron & Rose Poached Apricot Pavlova

    I  love this dessert, the meringue can be made the day before, the fruit and syrup can be done the day before or earlier in the day and all you need to do is whip the cream and put it all together.

    Hyderabad-style Chickpea Biryani

    This one, based on a Hyderabadi version, is as delicate as any other biryani where the rice is as important as the protein.

    Amba Dal with Crispy Naan

     Its subtle and sour taste will keep lingering on your palate.

    Dak Bungalow Roast Chicken

    Dak bungalows were synonymous with the lonesome forest cottage where the English men would keep guard.

    Aloo Dahi ke Kebab

    Recognized throughout the career as a Sindbad – The Chef and a Visionary, Chef Nilesh Limaye has been a game changer