Wednesday, 11 September 2013


Both these fried snacks can be stored and munched anytime of the day!


4 cups rice flour 
1 cup putani /Bhuna chane ka daal flour (roasted bengal gram)
(Putani powder can easily be made in the mixie)
1 -2 tsp red chilly powder
1tsp til (sesame seeds)
1 tsp jeera (cumin seeds)
salt to taste
Oil for deep frying

In a wide bowl add all the ingredients, except oil and mix well. Heat about 3-4 tbsp of oil and add to the flour mixture. Mix well to form a crumbling consistency. You can taste this mixture now and make the necessary adjustments for salt and spiciness. Slowly add water and knead in to a soft stiff dough. The dough should not be too soft or it will take too much of oil while frying.

Fill this dough in the chakli machine and press into round shaped chaklis on a sheet of paper.                                                                                       

 This is an old type of machine. Many new varieties are now available in the market.
Heat oil in a kadai.( Deep frying pan ). Add a small piece of dough to check if the oil is ready for frying. If so the dough will come to the top. Now slowly slide the chaklis in the oil. Do not add too many at a time. There must be enough space for the chaklis to float around. Reduce the flame from medium to slow and fry till the chaklis turn golden brown. (Meanwhile keep the next batch of chaklis ready for frying). Remove them from the pan and keep aside on a tissue paper. Allow them to cool and store in an air tight container.


4 cups  rice flour
1 cup putani powder (roasted bengal gram)
1 cup  grated fresh coconut
5-6 dry red chillies
1 tsp til (sesame seeds)
1 tsp jeera (cumin)
A pinch of hing(asafoetida)
salt to taste
Oil for frying

Mix the rice flour,putani powder,til, jeera and salt in a wide bowl. Heat a ladle full of oil and add to the above mixture. Mix thoroughly.
Grind the coconut, red chilies and hing by adding a small amount of water. Add this to the flour mixture and mix well.Slowly add water in small quantities to form a dough. The dough will be soft but crumbly.
 (If too much water is added  ,the kodbales will be soft and not crispy after frying!)

Take a small portion of this dough, keep it on a flat surface and rub well with the palm of your hand. The dough now becomes smooth and pliable.

Make lemon sized balls from this dough and roll into  long cylindrical shapes. Now turn them into small bangle shapes. Press the edges. 

Heat oil in a frying pan and carefully slide the rings  into the oil. Fry first in medium heat and then simmer. Remove when golden brown in colour. Allow them to cool and store in an air tight container.

If it is fried in high heat, the outer portion will turn brown but the inner portion remains raw. If the heat is too low in the beginning, the rings will disintegrate. 

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I began this blog to compile my recipes in one place. I started writing this keeping in mind beginners and busy people and hence have tried to keep the steps and procedure as simple as possible. The recipes that you find here are vegetarian, which I cook on a day to day basis and are quite simple. I dedicate this space to all the people whom I came across,who inspired me to cook, who shared their recipes and tips and helped me improve my culinary skills.