Butter chakli
BUTTER MURUKKU / BUTTER CHAKLI
INGREDIENTS
- Rice flour – 1 cup
- Roasted gram flour /daria /chutney dal /phutana- 1 ½ tbsp [ powdered]
- Besan – 1 ½ tbp
- Butter at room temperature – 1tbsp [ not melted ]
- Asafoetida – a pinch
- Salt to taste
- Sesame or jeera – 1 tsp [ optional ]
- Oil for deep frying
PREPARATION
- Grind the roasted gram into fine pwdr and sieve it.
- Sieve the rice flour and besan.
METHOD
Take the rice four + besan + powdered roasted gram + salt + asafoetida + sesame + butter in a mixing bowl.
Mix it well with clean hands till crumbly.
Add water gradually and start kneading .
Knead it into a soft but tight dough .
Grease the chakli press with star mould.
Fill the chakli press with the dough .
Heat the oil for deep frying .
Once the oil is hot ,press the chakli directly .[don’t over crowd ]
Flip and fry them on medium flame till light golden colour and crispy. [colour should not change much ]
Once the bubbling sound [ shshshshshs] stops,remove it on an absorbent paper .
Allow it to cool .
Store it in a air tight container.
Serve it as a snack for teatime .
NOTES
- Don’t increase the butter.
- Cover the dough with damp cloth.
- If you are doubling the quantity ,then knead the flour in batches,instead of kneading the whole flour.
- You can either press it into long pieces or circle chaklis.
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