Many a times during last few months, I thought of making Butter Chakri at home… Twice I store-bought it, twice I asked my mum her recipe, but never tried to execute it! Don’t know what I was waiting for… Diwali is here, n I made them finally :)
Around 3-4 years back, I went to Mumbai at my sister-in-law’s place… And had this butter chakri made by her mom! A lovely lady with great flairs in kitchen… Enthusiasm on top when she cooks anything for anyone… Excitement while serving any dish she made… Doubled joy when she packs my favorite munchies for me to have on my way back to home :) Never enough to talk about her! Wait wait wait… Forgot to mention that she’s still having a kid inside her, which keeps her bubblie, joyful, smiley, vivacious, lively most of the time! RekhaAunty… yes, she’s the one whose chakri I still miss :)
Few days back, I messaged DT (her beautiful daughter n my sil’s sister) asking her to get me a recipe of those ‘Butter Chakri’ from aunty… I wasn’t in hurry to make it, so didn’t much bug her with urgency tag on! But then thought of making it by myself n then comparing the results with her recipe would be a great idea to implement… n so, I made these crunchy, crispy, delicious munching ‘Butter Chakri (Chakli)’ without waiting to receive that recipe! Once I post here, I will msg DT again to remind to share a recipe of her mom!!! A minor change I feel in ingredients/measurements… rest of all must be fine :) N happy that they came out very well… I’m sure to make her taste my chakris when I visit her next time… :)
Thanks a ton, RekhaAunty for inspiring me in making ‘Butter Chakris’, yet I miss yours :)
1 cup Rice Flour
2 tbsp Urad Dal Flour
4 tbsp Butter
A pinch of Hing
1/4 tsp Red Chilly Powder
1/2 tsp Sesame Seeds
1/2 cup Yogurt
Water, as required
Salt, to taste
Oil, to deep-fry
STEPS TO FOLLOW:
- Mix all dry ingredients together in a big bowl.
- Add butter in it and mix to form crumbly texture with flour.
- Then add yogurt and knead a soft dough by adding water as required.
- Cover with a lid/plastic wrap and set aside for half hour.
- Take a star net in sancha and put half of the dough in it.
- Close the handle tightly and make chakris on a wax paper.
- Heat oil in a deep vessel and slide 2-3 chakris carefully at a time on low heat.
- Deep-fry these chakris for approx 2-3 mins on each sides or until they are golden brown in color.
- Take them out on an absorbent paper.
- Once they are cooled down to room temp, store in an air-tight container.
- I skipped adding sesame seeds, as I’ve a mental block for these healthy seeds! :(
- You can make these chakris on a flat surface too. I used wax paper for easy operation :)