New Update
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Main Ingredients | Semolina (rawa/suji), Salt |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 1 cup semolina (rawa/suji)
- Salt to taste
- 2 tablespoons butter
- 1 cup rice flour
- Oil for deep-frying
Peri Peri Masala
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- ½ tablespoon dried garlic granules
- ½ tablespoon dried basil
- 3 tablespoons red chilli flakes
- Salt to taste
- 10-12 black peppercorns
- 2 tablespoons dried onion flakes
- 1½ tablespoons coriander seeds, roasted
- ½ tablespoon roasted cumin seeds
- ¼ teaspoon citric acid
Method
- Heat 1 cup water in a deep non-stick pan, add salt and butter and let the water come to a boil. Add semolina, mix well and cook for 1-2 minutes. Transfer it on to a plate and set aside to cool slightly.
- Meanwhile, to make peri peri masala put parsley, oregano, garlic, basil, red chilli flakes, salt, black peppercorns, onion flakes, coriander seeds, cumin seeds and citric acid in a blender jar and blend to a fine powder. Transfer it to a bowl.
- Heat sufficient oil in a kadai.
- Add rice flour to the cooled semolina mixture and knead into soft dough.
- Divide the mixture into 2 parts. Grease the chakli press with oil and stuff it with a portion of the prepared mixture.
- Press out chakli sticks, cutting them with a scissor at regular intervals, directly into hot oil and deep-fry till light golden and crisp. Drain on absorbent paper.
- Sprinkle the peri peri masala and mix gently.
- Transfer them into a serving bowl and serve. Or store them in an airtight container.
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