I am very partial to these crunchy chaklis ( Karnataka) , as they have so many flavors, spicy and with hints of masala too. Most of South Indian snack preparation called murukkus , usually do not have spices except cumin , sesame seeds..or cracked pepper in Karasev.So am not abig fan of those almost bland murukus.
I prefer to eat these spicy chaklis which are great with a cup of tea. A specialty from my beloved North Karnataka , again a childhood favourite. Avalakki and chaklis were always available in my house.
They look dark ,on account of adding Jowar flour but tastes so good.
Give this a try this Diwali.
3 cups jowar flour
3 1/4 cups rice flour
2 cups besan / chickpea flour
1 cup all purpose flour/maida
1/2 cup melted hot ghee or butter
1 tsp ajwain seeds
1 tsp cumin seeds
salt as needed
1 tsp white sesame seeds
Pinch of asafoetida powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder.
2 -3 tsp chilli powder ( as spicy as you like)
Hot water to mix with flours to make the chakli dough.
(use any cup for measurement but use the same to measure all ingredients).
oil for deep frying.
A chakli press with a star designed plate.
Take all the flours in a big bowl.
Add other spices and mix well.
Now add hot melted butter or ghee or ghee plus oil mix into the dry flours , again mix well.
Take a pan and boil some water till very hot.
Remove the hot water pan and add this slowly to the dry flour spice mix and keep mixing with a spatula. When the required amount of hot water is added to form a smooth dough, keep aside for 5 minutes.
.Be careful while adding hot water as , we need to add carefully just to make a smooth dough, so add with a ladle or a big spoon. Mix dough with hand when it becomes warm enough to handle.
To make chaklis
Keep oil for heating, add a small pinch of dough to check the heat.
Make small ball of the dough and add to the chakli maker, press directly into oil or make it on a plate and slide it into the hot oil.
These chaklis will take time to cook so do not keep the flame on high, after initially heating the oil, reduce to medium, flip and cook on both sides, , the colour will darken and you may think it is ready, but it needs to be cooked well, the oil bubbles should subside, then you have to remove, drain on a paper towel.
Store in a air tight container.
After it is cooled you will see the chaklis become crunchy.