Do you find chakri making process a bit tough? Exact consistency of dough, one chakri at time, folding process etc… I actually enjoy making it, but for a change, I thought of trying out an alternate too.. Altered the ingredients a bit and made this sev-style chakris! It made me feel a combination of 2 munchies… Rice Sev (sun-dried) n Chakri :P
Try out this one… Easy n quicker than normal ‘Butter Chakri‘ :)
1 cup Rice Flour
1/4 cup Urad Dal Flour
3-4 tsp Butter/Oil
1 tsp Cumin Seeds
1/2 tsp Sesame Seeds
Hing, a pinch
Salt, to taste
Water, as required
Oil, to deep-fry
STEPS TO FOLLOW:
- Take flours with all dry ingredients in a big bowl and mix them well.
- Add butter/oil in it and mix to form crumbles in it.
- Knead a soft dough by adding water gradually as required.
- Cover with a plastic wrap/lid and keep aside for 10-15 mins.
- Heat oil in a big deep pan.
- Take a sancha with big hole net inside and put half of dough in it.
- Make thick noodles in circular motion to make a disk of puri size.
- Slide 2-3 carefully in hot oil and repeat the same process for rest of all batches.
- Drrp-fry till golden brown n crisp in texture.
- Take them out on absorbent paper to drain excess oil.
- Store in air-tight container once they are cooled down!
- You can avoid using sesame seeds here, I added just to give a chakri touch!
- Also, star-net of sancha can be used. I already made butter chakri that way, so I preferred this one.