Ragi Chakli Video by Tarla Dalal's Team

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Unlike traditional chaklis, this version makes use of less butter and a combination of flours to make them crisp and nutritious.

Recipe Description for Ragi Chakli, Nachni Chakli, Murukku

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 20 to 22 chaklis
Show me for chaklis

Ingredients

For Ragi Chakli
1/4 cup ragi (nachni / red millet) flour
1/4 cup jowar (white millet) flour
1/4 cup rice flour (chawal ka atta)
2 tsp softened butter
1 tsp ginger-green chilli paste
1/2 tsp roasted cumin seeds (jeera)
1/2 tsp sesame seeds (til)
salt to taste
oil for greasing and deep-frying

Method

For ragi chakli

Combine the ragi flour, jowar flour, rice flour and butter in a bowl and mix well with your hands.
Add the ginger-green chilli paste, cumin seeds, sesame seeds and salt and knead into a soft dough using enough water (approx. 1/4 cup).
Put the mixture into a greased chakli press and press out round swirls of the dough onto a dry, flat surface, working closely from the centre to the outside of the swirls (approximately 50 mm. (2") diameter). You will get about 20 to 22 chaklis.
Heat the oil in a kadhai, gently lift each chakli using a flat spoon and deep-fry over a slow flame till they turn golden brown in colour from both sides. Drain on absorbent paper.
Cool and serve or store in an air-tight container.

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