Chakralu | Festival Special
These savouries can be made in large batches, they keep fresh for a month or so at room temperature in airtight containers. This recipe works well, don`t substitute the ingredients with anything else unless you`re really sure about it.
Ingredients:
4 cups rice flour
10 chillis
1 tsp jeera
1 1/2 tsp salt
1 tsp ajwain seeds (vaamu)
large handful sesame seeds
1 cup peanuts
3/4 cup roasted gram (thine pappu)
3 tbsp butter or ghee
lukewarm water and 3/4 th litre oil
1. Pour oil in a large wok and let it get heated so that you can deep fry.
2. Place the chillis, jeera, salt, ajwain seeds, sesame seeds, peanuts, roasted gram and butter in a blender and grind into a powder. You can add more chillis and salt if you like it that way.
3. Mix this ground powder with the rice flour thoroughly. Add lukewarm water to a small quantity and make dough in batches so that it does not dry out while you are frying the chakralu.
3. Stuff the dough into the cylinder of a chakralu maker and fix with the one-star plate. Press the maker and make a slow, circular shape with the hand. You can press the chakralu directly into the hot oil or make the shapes on a baking sheet first and then remove gently and put into the oil. Fry till a light golden brown.
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