Instant Crunchy ChakliVeg

1

In a mixing bowl, sift together the rice flour and wheat flour.

2

Add the salt, red chili powder, black pepper powder, asafetida, carom seeds, ginger-green chili paste, turmeric powder, and sesame seeds. Mix well.

3

Pour in hot/warm oil and combine with your hands until the oil is incorporated into the flour mixture.

4

Add the yogurt, then gradually add water little by little to knead a semi-stiff dough. Avoid over-kneading.

5

Cover the dough with a damp cloth and let it rest for 10 to 15 minutes.

1

While the dough rests, preheat your oven to 170°C for 8 to 10 minutes.

2

Grease the dough and shape it into a log to fit inside the Chakli press machine (fitted with a star-shaped plate).

3

Press the dough out in swirl/spiral motions onto an oiled surface or butter paper. You can also make straight lines and roll them into swirls by hand.

4

Using wet fingers, carefully seal the starting and ending edges of the swirls to prevent them from breaking during baking.

1

Place the shaped Chakli in the preheated oven at 170°C for 15 minutes.

2

Remove from the oven, brush the tops with melted butter or oil, and bake for an additional 10 to 12 minutes.

3

If desired, flip the Chakli to the other side and bake for another 10 minutes until they reach a deep golden brown color.

4

Total baking time is approximately 20 to 25 minutes.