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| Main ingredients | Finger millet (ragi) flour, Butter, Salt, Cumin seeds, Semolina, Oil |
| Cuisine | Maharashtrian |
| Course | Snack |
| Prep time | 25-30 minutes |
| Cook time | 10-15 minutes |
| Serve | |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ¾ cup finger millet (ragi) flour
- 2 tablespoons butter
- Salt to taste
- 1 teaspoon cumin seeds
- ¾ cup fine semolina (suji)
- 1 tablespoon oil + for greasing + for deep frying
Method
- Heat a non-stick pan, pour 1½ cups water and once it comes to a boil, add butter, salt and cumin seeds and cook till the butter melts.
- Add semolina and finger millet flour and mix well. Cover and cook for 4-5 minutes.
- Transfer the mixture into a parat and press with the back side of a bowl while still hot. Add 1 tablespoon oil and knead well to form a smooth dough.
- Grease a chakli press and put the dough into it and press strips on the worktop. Roll each strip into a chakli.
- Heat sufficient oil in a kadai and slide in a few chaklis at a time and deep-fry till crisp. Drain on absorbent paper and allow to cool.
- Arrange them on a serving plate and serve or store in an airtight container.
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