This Indian snack has every chance of becoming as popular in the West as saltine crackers. Chakli are crispy spirals made from a mixture of pea and rice flour. To give the dough a spiral shape, it is squeezed out of a confectionery syringe or a bag with a star tip.
Cooking time: 35 min
Yield: 24 pcs.
Ingredients:
1 1/4 cups (150g) sifted chickpea flour (preferably chickpeas)
1/2 cup (80 g) coarse rice flour or ground rice
11/4 tsp. spoons of salt
11/4 tsp. tablespoons ground hot red pepper (cayenne)
1/4 tsp. tablespoons powdered yellow asafoetida
1 pinch of soda
1/4 cup (40 g) sesame seeds
3 art. tablespoons fresh or dried grated coconut
1 st. a spoonful of vegetable oil
3/4 cup (180 ml) water
ghee or vegetable oil for deep frying
Pour the pea flour into a cast iron saucepan, place over medium heat and fry without oil for 3-4 minutes until the flour darkens.
Transfer the pea flour to a large bowl, add the rice flour, salt, cayenne pepper, asafoetida, baking soda, sesame seeds and coconut and stir in. Pour in the oil and rub with your palms until the mixture resembles coarse bread crumbs. in structure with cold crumpled potatoes. Add a little flour or water if necessary. Divide the dough into 2 or 3 servings.
Lubricate the inside of a pastry bag or pastry syringe with oil and place one portion of the dough there. Line a baking sheet with aluminum foil and brush the foil with vegetable oil. Squeeze the dough out of the pastry bag or syringe with even pressure and in a circular motion lay it in a continuous spiral, starting from the center, to make a circle with a diameter of 5 cm. Form all the chakli in this way.
Pour so much ghee or vegetable oil into a fryer or cast-iron cauldron so that its layer is 7 cm, and heat to 170 ° C. Using a spatula, transfer 8-10 chakli into the hot oil, or as much as can fit freely on the surface of the oil. Fry for 3-4 minutes each side until the chakli are golden brown and crispy. Remove with slotted spoon and pat dry with paper towels. Fry the rest of the spirals in a similar way. Serve by cooling to room temperature. Chakli can be stored in an airtight container for 2-3 weeks.
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