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Chakri ( Spicy crunchy spirals) 


2 cups rice flour 
cup Mungdal paste 
2 teaspoon oil 
teaspoon turmeric 
teaspoon carom seeds (ajwain) or cumin seeds 
1 teaspoon red chili powder (optional) 
salt to taste 
oil for frying water as required 

Cook the mungdal to a paste like consistency
In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds. Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix. Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor. 
Take a lemon size dough and place it in a chakri mould or icing bag with star nozzle. Heat oil for frying. Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated. Gently make a spiral with the chakri mould or icing bag and deep fry to a golden brown.

Cool completely before storing in an airtight container.



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