A deep-fried snack that is popular in the Indian state of Gujarat, rice-rawa chakri is a favorite during festive seasons. You can serve it as an evening tea snack. Though it looks similar to the south-Indian snack called murukku, the taste is totally different.
Deep-fried, perfectly crisp and crunchy this spirally twisted circular-shaped snack is simply delicious.
Total time: 30 minutes
Yield : 15 to 18 pieces
- 1 cup rice flour
- 1/2 cup suji (Semolina)
- 1 tsp cumin seeds
- 11/4 cup water
- 1 tbsp butter
- 1 tsp red chili powder
- 1 tbsp sesame seeds
- 1/4 tsp asafoetida
- Salt to taste
- Oil for deep frying.
- Boil water in a kadai (wok),add ghee and sesame seeds
- Add semolina to the boiling water and mix well
- Keep stirring to ensure no lumps are formed until the mixture forms a dough
- Turn off the flame and set the dough aside to cool
- Add rice flour, cumin seeds, chili powder, and asafoetida to the dough.
- Mix well and form a firm dough with warm water
- The dough should be soft and smooth.
- Take a small portion of dough in a murukku /chakli maker and press down while swirling the maker over a plate to form concentric circles
Heat oil for deep frying.
- Carefully drop the chaklis and deep fry them on a medium flame.
- Follow the same procedure with remaining dough
- Remove and place them on a tissue paper. Let them cool completely
- Store airtight at room temperature for 3 to 4 weeks.
Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to email@example.com