Indian Diwali Snacks | Chakli and Bhakarwadi
1.Chakli
Chakli is also called as murukku in kannad.
Dough making:
- Take a large bowl and put 1 cup of rice flour. Then add 1/2 cup of besan.
- Add spices(1 teaspoon of carom seeds, 1/2 tablespoon of cumin seeds, few sesame seeds, 1/4 tablespoon of turmeric powder, 1 teaspoon of turmeric powder and salt as per taste, a pinch of asafoetida).
- Mix spices with the flour well and add 2.5 tablespoons of hot melted butter into the mixture.
- Now mix well with the help of a spoon.
- Then start kneading the dough(use boiling water to knead the dough)
- The dough should not be too sticky or thin. It should be firm and gentle.
- Cover the dough with a cloth and keep it for rest(30 minutes).
Chalki making:
- Once the dough completed with resting, take the small portion from the dough and fill it in the chakli maker.
- Then cover the lid and operate the machine as instructed in its manual.
- Move the machine in the circular motion to get that spirals.
- Make chakli on butter paper.
- Once you are done making the chaklis, cover them carefully with a cloth so they do not get moisture.
Frying:
- Take a kadhai and keep the oil to heat. To check whether the temperature of the oil is proper or not put a small piece of dough/chakli in the oil. If it comes up in 3-4 seconds then the oil is proper and if remains down only that means oil is not enough hot.
- Now carefully put the chaklis into the kadhai one by one. Fry the chaklis until they become golden brown, and keep them on tissue paper after frying so the extra oil gets removed.
- Once the chakli's get cool you can store them for a week/month in an air-tight container.
- Serve the chaklis in the evening time with masala chai.
Notes:
- If you want to make chakli spicy then add ginger-garlic paste.
- If the dough becomes sticky then put some flour(rice flour) and knead.
- Always use butter paper while making the chakli so it will easy to remove while frying.
- Frying the chakli on a low flame will make it too soft and frying it at a high flame will burn the chakli. So, fry the chaklis at medium flame.
Nutrition Facts
Chakli Recipe
Amount Per Serving (1 chakli)
Calories 63Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 52mg2%
Potassium 24mg1%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 25IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 4mg0%
Vitamin B9 (Folate) 1µg0%
Iron 1mg6%
Magnesium 4mg1%
Phosphorus 9mg1%
Zinc 1mg7%
2.Bhakarwadi
- Take a mixing bowl and add(100 grams of besan + 95 grams of maida).
- Add spices( 1/4 teaspoon of turmeric powder, a pinch of asafoetida and 1 teaspoon of salt.
- Mix everything and add 3 tablespoons of oil or ghee.
- Crumble the dough and add 1/2 cup of water. Then start kneading the dough.(soft).
- Keep the dough aside.
- Take a kadhai and add 2 tablespoons of sesame seeds and roast it on low flame.
- Once the color of the sesame seed changes add desiccated coconut(40 grams) and 1 tablespoon of poppy seeds.
- Mix well and add 2 teaspoons of fennel seeds.
- Now roast everything until the color changes. Keep stirring so the spices don't get burnt.
- Now switch off the flame and add( a pinch of asafoetida, 1 teaspoon of Kashmiri Mirchi powder, 1/2 teaspoon of coriander powder, 1 teaspoon of cumin powder and garam masala, add salt as per taste.
- Mix well. Once the mixture gets cool add it into the grinder.Add 2 tablespoons of sugar and grind it into the fine powder.
- Take this powder into the bowl and add 1 tablespoon of lime juice.
- Now take the dough and make the equal parts of it(5).
- Now take 1 part and give it a round shape. Then roll it with the help of a rolling pin.
- Spread the powder evenly on the dough and then roll it tight and neat.
- Join the edges, then cut this roll into the 6-7 equal parts with the help of knife.
- Now face that spirals in front you and press lightly.
- Do the same with the rest.
- Heat the oil in the kadhai and fry the bhakwardis in the batches as per the size of your kadhai on low flame. Fry until the bhakarwadis become golden brown.
- Now, remove the bhakarwadis from the kadhai with the help of a slotted spoon and keep it on the paper towel so the extra oil gets removed.
- Once they get cooled store them in an air-tight container.
- Serve them as an evening snack.
Nutrition Facts
Bhakarwadi
Amount Per Serving
Calories 82Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 139mg6%
Potassium 60mg2%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 25IU1%
Vitamin C 0.1mg0%
Calcium 15mg2%
Iron 0.7mg4%
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