Friday, November 9, 2007

Chakali and Jamun for Deepavali


Festivals for me is getting together with family and friends, eating good food and having good times. Here I miss family and friends but make some sweets and snacks on special occasions.

Jamun is the one sweet everyone loves in my family so made it with MTR instant mix and for something savoury crunch made chakali with bit differnt recipe then usual. I got the recipe from my cousin, who got it from her friend , this chakali is made with Wheat flour and cooked moongdal with some spices added to it. I liked it very much, its crunchy and buttery to taste, but without the butter.

My entry for Vee's JFI-Festival edition.


Recipe is very simple.
  • 1 cup- Moongdal

  • 2 cups- wheat flour

  • Cumin/jeera- 1tbsp

  • Ajwain/carom/ om seeds- 1/2tbsb

  • Chilli powder- 1 tbsp or more

  • Salt - as per taste

  • Peanut/groundnut oil for deep frying.

*Can add some sesame seeds too.

  1. Pressure cook moong dal by adding enough water to make it smooth and keep wheat flour in the pressure cooker without adding any water. Just steam it. (I kept it for 2 whistles or 10 mins after putting the weight).

  2. Once the pressure is gone allow it to cool for 5 mins or so then mix cooked moongdal, steamed wheat flour, salt, chilli powder, cumin and carom seeds and knead to smooth and soft dough. (If too stiff add little water).

  3. Then with help of chakli moulds press to desired shapes, I made few coils by pressing on sheet of wax paper. Or one can directly press into hot oil.(I made few batches of coils and few batches directly pic below ).

  4. Keep Vessel on medium heat once hot enough put 2-3 coils at a time and fry for few minutes(less than 2 minuteson medium heat).It doesn't take to long for it to get crisp so watch it.

  5. It turns from soft dough to bit hard texture that when you want to take chaklis out and drain on paper.

  6. Enjoy it when its warm and when completely cooled, store it in air tight container.


*Since wheat flour is used here, colour changes pretty quickly once it hits the hot oil. And does not absorb much oil.

Thanks Roopa(my cousin) and her friend for this buttery crunchy chakali. This is a keeper.

Have a nice weekend !

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