Скачать или смотреть ದಿಢೀರ್ ಚಕ್ಲಿ | Instant Chakli | Besan Chakli Recipe

Make great tasting and super crispy Chakli instantly using Besan Flour and Rice Flour.

Also, check my other Chakli Recipes:

Traditional Chakli with Chakli Flour Recipe -    • ಚಕ್ಲಿ ಮತ್ತು ಚಕ್ಲಿ ಹಿಟ್ಟು ಮಾಡುವ ಸಾಂಪ್ರದಾಯಿಕ...  
Crispy Avalakki Chakli | Instant Chakli | Poha Chakli Link:    • ಧಿಡೀರ್ ಅವಲಕ್ಕಿ ಚಕ್ಲಿ | Crispy Avalakki Cha...  
Instant Chakli Recipe in Kannada | Rice Flour Chakli Recipe Link:    • ದಿಢೀರ್ ಚಕ್ಲಿ | Instant Chakli Recipe in Ka...  
Crispy Cashew Chakli | Godambi Chakli Link:    • ಗೋಡಂಬಿ ಚಕ್ಲಿ ೩೦ ನಿಮಿಷಗಳಲ್ಲಿ | Crispy Cashe...  

Ingredients:

Rice Flour - 1 Cup
Besan/Bengal Gram Flour - 1/2 Cup
Carom Seeds or Ajwain - 1/2 tsp
Crushed Peppercorns - 1 tsp
Hing or Asafoetida - 2-3 Pinches
Turmeric Powder - 1/4 tsp
Salt - 1 tsp
Softened Butter - 2 Tbsp
Oil - 2 tsp
Oil - Deep Frying

Method:

1. Add 1 Cup of Rice Flour to a bowl or a vessel. Add 1/2 Cup of Besan/Bengal Gram Flour. Add 1/2 tsp of Carom Seeds or Ajwain, 1 tsp of crushed Peppercorns, 2-3 pinches of Hing or Asafoetida, 1/4 tsp of Turmeric Powder, 1 tsp of Salt and 2 Tbsp of softened Butter.

2. Add 2 tsp of Oil to a small pan. Heat the Oil until it’s hot. Once the Oil is hot, add it immediately to the flour mixture. Since it’s hot, mix it with the help of a spoon. Once it cools down a bit, mix well with your hands. The Butter and Oil need to be thoroughly combined with the flour. The Butter and Oil need to be thoroughly combined with the flour. This indicates that the Butter and oil have mixed well with the flour.

3. Add a small amount of water and knead the dough. Knead the dough for at least 2-3 minutes. Knead the dough until it becomes soft. Let the dough rest for 5 minutes before starting to press the Chakli. Knead the dough again after the 5-minute rest.

4. Now, add the prepared Chakli dough to the Chakli press and close the lid tightly. Press the dough into a Chakli shape on a plastic sheet or an Akki Rotti sheet. Press the sides and the middle part of the Chakli once it is shaped.

5. Slowly remove each pressed Chakli from the sheet and drop them into the Oil. Fry the Chakli on a medium flame. Once the Chakli starts to float on top of the Oil, turn them over and fry the other side. Slowly, the bubbles in the Oil will start to subside.

6. Once the bubbles in the Oil start to disappear, remove the Chakli from the Oil and transfer them to a strainer. Chakli will continue to change colour as they are still hot after being removed from the Oil. Continue for the rest of the dough.

Once cooled completely, transfer them to an airtight container. They can be stored for up to 15-20 days.