Wishing you all a very Happy Diwali and a Prosporous New Year!! It is so nice to be back to blogging. I know I have been away for ages. Well it was a voluntary break to catch up a much awaited trip to India in August and later loads that I needed catching up at work and home. September and October had kept me quite busy..with couple of exams and interviews( Hey I am now a qualified Specialist Support Assistant at work…quite chuffed with this achievement), son’s illness, his assessments and not to forget some celebrations like Ganesh Chaturthi, Dasshehra and my baby’s 13th birthday!! Yes, I am now a mum of a teenager..my son is a Laxmi Pujan born…it is amazing how quickly our children grow!! Anyways, I am back with a bang, this Diwali.
Although, I did not update my blog, yet my kitchen has been busy..loads of cakes baked and decorated and cooking as well. I had a fantastic time dealing with apple mania, all thanks to the apple tree in my garden. Look out for the posts which follow. This is my 100th post, however, I am going to celebrate my 101th post (which is an auspicious number, right?)
This Diwali, I had in my mind to prepare chaklis’. During my visit to India, I had cleaned my mum’s lofts of all my cartons and found my press for chakli…chakli sorya. As soon as I laid my hands on them, I said to myself..yes chaklis’ this diwali!! However, when I went to the Asian stores last weekend, I could not trace any chakli bhajni. Chakli bhajni is used to prepare the dough for these savoury snacks. I thought, I will have to use other ground stuff to make this year. Wasn’t pleased with the idea though. But my mum-in-law came to my rescue. When I called her up, she gave me amazing tip on quick chakli recipe. Instead of using rice flour and other flours in the pantry, she suggested using boiled moong dal with steamed maida. She suggested tying the maida in a muslin and steaming in the pressure cooker with the moong dal. I was absolutely delighted with the quick and easy Chakli procedure!! So last morning, when we celebrate Dhanteras, I ventured into this exciting way to prepare chaklis’. My son stepped in to make them as well. All in all, it was a fun experience. I hope you all like it too.
Ruchira suggests using everything but the daal. Instead of wholewheat we may even swap the flour for chickpea flour or jowar flour.
The measure I am giving makes about 60 medium sized chaklis’
Plain flour 4 cups
Moong dal ½ cup
Condiments : you may add as much you like. I used
red chilli powder
Oil for frying
½ cup moong dal is washed and pressure cooked in 1.5 cups of water
4 cups plain flour is steamed in a pressure cooker without the whistle for 20 minutes(I did not tie the flour in any muslin..just place it in a vessel) . Once the vessel is out, sieve the flour through a sieve.
Approximately 1 cup of water to strain it through and make a paste once boiled. You may need less amount of water at times.
Add Turmeric, red chilli powder, hing, coriander powder, sesame seeds, ajwain, and salt to the steamed and sieved plain flour.
Using the moong dal paste make a nice, smooth dough with the prepared flour. Cover and keep aside.
Prepare your frying vessel, which needs to be deep enough to hold the oil and take in around 6-8 chakli spirals(just to save time and energy basically) Heat the oil.
Using the chakli sorya(press) or a piping bag with star nozzle you may pipe the spirals. Every time you place the dough in the press or a bag, make sure it is nice and soft and rolled into a sausage when you place it in the press. Piping bags may not hold a lot of dough(unless you buy the big ones).
When the oil is hot, place the chaklis’ in them and fry on a medium heat till golden brown. Place them on a paper towel and store in an air tight container.
Do let me know, if you like the chakli recipe. With this I link this recipe to all the Diwali events on blog world.