Murukku/ Bahjini/ Chakli

Name: Murukku/ Bahjini/ Chakli
Total time: 2700 s
Yield: 4 - 5 servings
Cuisine: Indian
Ingredients: 500 gms rice (chawal) flour; 2 tbsp white butter; 1/ 2 cup curd (yogurt), a bit sour; 400 ml water; 1 tbsp cumin seeds,roasted & partly grinded; 2 tbsp sesame seeds (White); 6-7 green chillies, finely chopped; to taste Salt; as required Oil for frying

Skullgirl @Pavithra66

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Skullgirl @Pavithra66

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Ingredients

40-45 minutes

4 - 5 servings

500 gmsrice (chawal) flour
2 tbspwhite butter
1/ 2 cup curd (yogurt), a bit sour
400 ml water
1 tbspcumin seeds,roasted & partly grinded
2 tbspsesame seeds (White)
6-7green chillies, finely chopped
to tasteSalt
as required Oil for frying

Saved

Steps

40-45 minutes

1

In a jar, mix the yogurt and water to make buttermilk. Keep aside.
2

In a bowl, mix all dry the ingredients. Add butter and mix.
3

Prepare a dough of the mix by adding buttermilk.
4

Knead with the hands till the dough is of smooth consistency. Cover the bowl and keep it aside for about 30 minutes.
5

Grease the chakli maker and mould from the interiors
6

Make small rolls of the dough and add in the chakli maker.
Tighten the lid and press the chakli maker (by twisting it spirally) to make round shaped chaklis.
7

Make them on butter paper or a flat plain surface so that it is easy to transfer them to the kadai for frying.
8

Break the dough coming from the maker after you attain a round chakli having 3 - 4 rounds.
9

In a kadai pour sufficient oil for deep frying. Let the oil heat up at medium flame.
Transfer these gently with the help of a flat spatula into the hot oil.
10

Fry 4 -5 chaklis at a time.
Let the flame be high for 6 -7 seconds so that the chaklis do not loose their shape or break from between.
11

Switch the flame to sim and twist the chaklis often.
Fry these till golden brown. Approximately six minutes.
12

Remove from flame. Serve with hot Indian tea.