Sichuan Chakli Sichuan sauce gives these chakli a Chinese touch. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 17 Aug 2015 in Recipes Course New Update Main Ingredients Sichuan sauce, Rice flour Cuisine Indo-Chinese Course Snacks and Starters Prep Time 11-15 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Sichuan Chakli 4 teaspoons Sichuan sauce 1 cup Rice flour 1/4 cup Split skinless black gram (dhuli urad dal) ground 1/4 teaspoon Cumin powder 1/4 teaspoon Red chilli powder to taste Salt Oil for deep frying and greasing Method Combine rice flour, ground black gram, Sichuan sauce, cumin powder, red chilli powder and salt in a bowl. Add three-fourth cup of water and knead into semi soft dough. Heat sufficient oil in a kadai. Grease the chakli press with some oil. Put some dough, at a time, in a chakli press and press out chaklis on a plastic sheet. Gently slide them, a few at a time, into hot oil and deep-fry on medium heat till crisp. Drain on absorbent paper and cool down to room temperature. Store in an airtight container and use as required. Nutrition Info Calories 1029 Carbohydrates 22.3 Protein 127.5 Fat 47.7 #Cumin powder #Oil #Red chilli powder #Rice flour #Salt #Sichuan sauce Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article