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| Main ingredients | Rice flour, Butter, Cumin seeds, Asafoetida, Gram flour, Oil |
| Cuisine | South Indian |
| Course | Snack |
| Prep time | 15-20 minutes |
| Cook time | 15-20 minutes |
| Serve | |
| Course | Snac |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup rice flour
- Salt to taste
- 1 tablespoon butter
- ½ teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing)
- ¾ cup gram flour
- 1 teaspoon oil + for greasing + for deep frying
Method
- Heat 1 cup water in a deep non-stick pan, add salt, butter, cumin seeds and asafeotida, mix well and bring it to a boil.
- Add rice flour, mix till well combined. Take the pan off the heat, transfer the mixture into a parat. Add gram flour and mix. Knead with your hand while the dough is still warm till a smooth dough is formed.
- Drizzle 2 tablespoons water and continue to knead for 1-2 minutes. Add oil and knead for 1 minute.
- Grease the insides of a chakli press, stuff it with a portion of the dough. Pipe out sticks on a parchment sheet. Cut each stick into 3-inch pieces.
- Heat sufficient oil in a kadai, gently slide in the sticks and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper.
- Allow to cool completely, store in an air tight container and serve as required.
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