Chakri

Name: Chakri
Cuisine: Indian
Ingredients: 1 cup Rice Flour; 1 Cup besan(gram flour); to taste salt; as needed red chilli powder; 1/2 tsp Haldi / turmeric powder; 1 tsp Sesame seeds; as needed Oil; as needed Water

Dipali Amin @cook_12176446

#Diwali

Dipali Amin @cook_12176446

Saved

Ingredients

1 cupRice Flour
1 Cupbesan(gram flour)
to tastesalt
as neededred chilli powder
1/2 tspHaldi / turmeric powder
1 tspSesame seeds
as neededOil
as neededWater

Saved

Steps

1

To make the dough, put all the dry ingredients into a large mixing bowl, make a well in the centre and pour in the oil.
2

Gently mix the oil into the dry ingredients so you have some breadcrumbs.
3

Now add the water a little at a time. You may not need all of it. Mix the dough with your hands til you have a soft dough. It should be a little wet but not sticky – the consistency of cookie dough.
4

Fit the farsan maker with the star shaped disc and and then fill the cylinder up with the soft dough. Fit the top and use the handle to gently squeeze out the dough and form a Catherine Wheel about 6 cm in diameter. To stop the dough coming out just put the machine down on the work surface.
5

Make sure you pinch the outer end lightly onto the outer edge otherwise it may fall apart when frying. Try not to move the Chakree once you’ve made them but if you need to make space then use a palette knife to gently swoop them up.
6

Once you have pressed out all the dough into Catherine wheels, put the oil into a wok ready for frying while you tidy up. The oil should be medium hot otherwise the Chakree won’t cook all the way through.
7

Gently add the chakree into the hot oil starting with the ones you pressed first as these will be firmer. I use my hands but you can use a palette knife to lower them in.
8

Fry on both sides til they a a deep golden brown and then drain on tissue or greaseproof paper.
9

Once cooled, store in an airtight tin for a couple of weeks.