Ingredients:
Rice - 4 cups, 1 cup skinless split black gram, Cumin powder - 1 teaspoon, bhajanee Flour - 2 cups, butter - 2 tbs, Salt to taste,
Red Chillies - 1 tsp, Oil for deep-frying.
Procedure:
For the bhajanee flour, dry-roast the rice and black gram seperately. Cool completely and grind seperately to a powder. sift both the flours and mix.
Place two cups of bhajanee flour in a bowl. Add the butter, salt, Cumin Powder and Chilli Powder, and mix well. Divide the mixture in half.
Take one half and knead into a soft dough with half a cup of water. when the dough is used up, make a dough of the remaining flour. put small portions of the mixture into a chakli mould and press out several chakli onto a plastic sheet.
Heat sufficient oil in a non-stick kadai till moderately hot. Deep-fry the Chakli till light golden brown and crisp. Drain on absorbent paper and set aside to cool. Store in an airlight container.
