RECIPE FOR CHAKRI

CHAKRI

      INGREDIENTS FOR ABOUT 40 CHAKRIS

• 3 Cups Rice Flour or Wheat Flour (I use rice flour)
• 1/2 tsp Chilli Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Salt
• 1 Tbsp Sugar
• 1/2 Cup Melted Butter (NOT Oil or Ghee) - this is optional and I do not use it
• 2 Cups Lassi (Buttermilk) - Simply mix plain Yoghurt with Water 
• 1 Tbsp Lime Juice
• 2 or 3 Green Chillies (Depends how spicy you want it)
• 1 tsp Grated Fresh Ginger
• 2 Tbsp Sesame Seeds
• 1 tsp Nigells (Onion Seeds)

       METHOD

• Sieve the flour into a bowl
• Add the salt, turmeric and chilli powders, sesame and nigella seeds, sugar, lime juice and butter (if using)
• Transfer the buttermilk, chopped green chillies and ginger into a blender and blend well 
• Use this buttermilk to bind the dough. The dough should be soft but not sticky
• Place the dough into a Chakri Mould using the the star disc
• Place a plastic sheet or tea towel onto your worktop and start piping out spirals with the mould. Make sure you press the ending tip of each spiral to its side to avoid its opening up while frying or dipping in oil
• After you have some pressed out, lift each gently either into your palm or transfer to a spatula or skimmer and gently drop each into the hot oil. (I use my palm)
• As soon as you have added a few and they start sizzling, lower the flame so that they may cook through. Remove from oil as soon as they turn a golden brown.  Please do not overly brown. The tastes changes drastically
• Once cool, store in an airtight container. Can last and retain freshness for at least 10 days