Wednesday, October 27, 2010


I will post the photo early next week, when I finish making all my Diwali faral.

This all Diwali recipes from my 'Aai' (mother)
  • 2 cups rice flour
  • 1 cup Chana dal
  • 1/2 Urid dal
  • 1 tbsp til (sesame seeds)
  • 1 tsp ova (carom seeds)
  • Chili powder as per taste / 2 tbsp (medium hot chili powder)
  • cold water / tap water.
  • 2 tbsp oil 
  • salt to taste
  • 1 liter extra oil for deep frying.
Chakli Flour:
  1. Rinse & wash the rice drain all the water.
  2. Spread on dry cotton cloth in shadow.(allow 2-3 hours for drying) 
  3. When it is almost dry, roast it in a wok / pan, fry on medium flame till is nicely roasted and slightly brown in color. ( you can recognize even from the roasted rice smell) 
  4. (Note: Roast without oil)
  5. REPEAT the above procedure to Chana dal and Urad dal. 
  • (Note: Rice, Chana dal, Urad dal should be washed, dried and roasted separately)
  • Now mix and grind to a fine powder. Store it in the airtight box.
  • When preparing the Chakli:
Heat oil in a pan when hot add carom seeds, sesame seeds, fry for few seconds.
    1. Now to the same mixture add cold water around 2 cups.
    2. Don't boil water only bring to the boiling point but don't let it boil, when nearly to boiling point turn off the gas and add salt and chili powder.
    3. Stir to mix and salt to dissolve.
    4. Now in a big round plate ('parat') take the Chakli flour made previously and add the water we made little by little and mix all together, the dough should be crumbly.
    5. After mixing together close with another plate.
    6. Now take handful of the crumbly dough in another plate and knead it with warm water so that it becomes soft.
    7. Fill the same dough in the Spiral making equipment ('sacha' Ref the photo above) and make the chakli greased plate or butter paper.
    8. By that time heat the oil in a deep wok and when heated add chakli to it one by one, and fry until the bubbles stop coming up from the oil, Chakli should be nicely light brown in color and color should be even.
    9. When done take out on a kitchen paper towel.
    10. (Note: If the chaklis tend to break while making, try kneading the dough for some more time, if still it doesn’t come out well, add some more water and knead again..)
    11. When they are cooled to room temperature, store them in an airtight container.
    12. (Note: Taste the chaklis when done and if you fill there is less salt or chili powder, you can add more when kneading the dough.
    1. The picture from :

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