Recipe type: Snacks
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.
- ½ cup bajra (black millet) flour
- ½ 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
- Combine the bajra and wheat flours in a bowl and add the melted butter, garlic, kalonji, green chilli paste and salt.
- Rub the butter into the flour mixture using your fingertips until the mixture resembles bread crumbs.
- Add the curds and a little water and knead into a soft dough.
- 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.
- Gently lift each chakli using a flat spoon and deep fry in hot oil over a medium flame till it is golden brown.
- Drain on absorbent paper.
- Store in an air-tight container.
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.