SAKINALU | CHAKINALU | TELANGANA SPECIAL| HOW TO PREPARE SAKINALU AT HOME | TRADITIONAL SNACK RECIPE

#SANKRANTI SPECIAL, #SANKRANTHISPECIAL, #FESTIVAL
#SAKINALU OR #CHAKINALU IS #TELANGANA #AUTHENTIC AND #TRADITIONAL #SNACK MADE SPECIALLY AT THE TIME OF #MAKARA #SANKRANTHI FESTIVAL. IT IS MADE WITH VERY LIMITED INGREDIENTS SUCH AS RICE, SESAME SEEDS AND AJWAIN

SAKINALU / CHAKINALU

INGREDIENTS

RATION OR CONTROL RICE - 1KG
SALT TO TASTE
OIL DEEP FRY
SESAME SEEDS - 250 GMS
AJWAIN - 2 TBSP

METHOD

*TAKE A VESSEL AND ADD RICE ADD WATER AND WASH RICE
*SOAK RICE FOR 5-6HRS
*AFTER 6 HRS REMOVE WATER FROM RICE
*ADD SOAKED RICE IN COLANDER AND REMOVE EXCESS WATER
*MAKE SURE NO WATER IS LEFT
*BLEND RICE IN TO POWDER AND MAKE SURE NOT TO LOOSE MOIST
*ADD RICE FLOUR INTO SIEVER AND SIFT IT TO GET SOFT FLOUR
*PRESS THE FLOUR NOT TO LOOSE MOIST
*RELEASE THE FLOUR IN MIXING PLATE
*ADD SALT TO TASTE , AJWAIN AND ADD SESAME SEEDS FOR BEST TASTE
*MIX ALL INGREDIENTS WITH FLOUR
*START ADDING WATER LITTLE BY LITTLE
*MAKE A DOUGH OF RICE FLOUR AND MAKE SURE DOUGH IS LITTLE LOOSE
*AS THE DOUGH GETS THICKER SLOWLY
*CLOSE WITH LID AND REST FOR AN HOUR
*TAKE LITTLE DOUGH INTO HANDS, START MAKING CONCENTRIC CIRCLES ON CLOTH AND IT ABSORBS WATER
*IF UNABLE TO MAKE CIRCLES WITH HANDS TRY TO TAKE A MILK PACKET COVER OR ANY OTHER COVER WITH A CORNER
*ADD LITTLE LOOSE DOUGH INTO COVER, NOW CUT THE CORNER OF DOUGH COVER
*START MAKING CIRCLES WITH IT LIKE A PRO
*LET THE CIRCLES DRY FOR 15 -20 MINS
*ADD OIL FOR DEEP FRY IN PAN
*TAKE CIRCLES INTO PLATE SLOWLY AND MAKE SURE THEY ARE NOT BROKEN
*START ADDING CIRCLES INTO HOT OIL AND DEEP FRY CIRCLES DONT LET THEM CHANGE COLOUR
*ONCE THEY ARE FRIED TAKE THEM INTO PLATE (**IT WILL NOT ABSORB OIL MUCH)

CRISPY AND TASTY SAKINALU SNACKS ARE READY....

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