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Bajra Chaklis


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Bajra Chaklis, jar snack made from bajra flour and wheat flour spiced with chillies, garlic and kalonji.


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Crisp and crumbly bajra and wheat flour savouries flavoured with kalonji. You can deep fry a large batch of the chaklis and store them in an air-tight container. They keep well for several days. Chakli presses are available at utensil stores. Remember to fry them over a medium flame so that they cook from the insides and they're crisp too.

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Preparation Time: 
Cooking Time: 
Makes 15 to 17 chaklis
Show me for chaklis


Ingredients


1/2 cup bajra (black millet) flour
1/2 cup whole wheat flour (gehun ka atta)
2 tbsp melted butter
1 large clove grated garlic (lehsun)
1 tsp nigella seeds (kalonji)
1 tsp green chilli paste
1 tbsp curds (dahi)
salt to taste

Other Ingredients
oil for deep-frying

Method
  1. Combine the bajra and wheat flours in a bowl and add the melted butter, garlic, kalonji, green chilli paste and salt.
  2. Rub the butter into the flour mixture using your fingertips until the mixture resembles bread crumbs.
  3. Add the curds and a little water and knead into a soft dough.
  4. Put the mixture into a chakli press and press out round whirls of the dough onto a newspaper or aluminium foil working closely from the centre to the outside of the whirl (approx. 50 mm. (2") diameter). You will get 15 to 17 chaklis.
  5. Gently lift each chakli using a flat spoon and deep fry in hot oil over a medium flame till it is golden brown.
  6. Drain on absorbent paper.
  7. Store in an air-tight container.

Tips
  1. You can also bake these in an oven at 180°C (350°F) for 10 minutes on each side. Place them on grease proof paper, when baking them.
RECIPE SOURCE : Snacks Under 10 MinutesBuy this cookbook
1 review received for Bajra Chaklis
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Vinita_RajJuly 16, 2013

Excellent chaklis. Crisp and nice taste of bajra.

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Helpful reviews for this recipe
Reviewed July 16, 2013by Vinita_Raj

Excellent chaklis. Crisp and nice taste of bajra.

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