Meena's Taste Mantra

Wheat Chakli - a crunchy munchy Tea time Snack!

It has been quite some time since we set out to prepare anything deep fried. Since Gokulashtami is just around the corner, and whilst preparing the traditional savoury naivedhyams like Kai Murukku, Thattai and Uppu Seedai, Amma decided to try out the Wheat Chakli, which recently she saw in one of the South Indian cookery shows.

The recipe has a detailed way of preparing the whole wheat flour and that is the only so called time consuming activity in the whole process. Once that is done, the pressing of the chakli through the chakli maker is a challenge as this though, unlike the normal chakli doughs tends to breakdown. So being as deft and as gentle as possible Amma made these beautiful crispy chaklis.

I have tasted wheat chaklis before but never tasted one like this and simply loved this! Appa too enjoyed this along with his Twinings Green Tea Cuppa

INGREDIENTS

2 cup Gehun ka Atta | Whole Wheat Flour

1 tsp Kala Til | Black Sesame seeds

1/4 tsp Ajwain | Carom seeds

1 tblsp Homemade Ghee | Clarified Butter

To Taste Salt
Water, for binding dough

Oil, for deep frying

METHOD

Put the wheat flour in a thick white cotton cloth, tie it and steam it in an idli pan for about 25 - 30 mins. This will ensure when we make the dough it will not be sticky. Do not place the whistle. You must ensure there is no contact of water with the cloth.
Switch the flame and remove the cotton cloth gently.
Open the cloth and transfer the steamed flour to a plate. The steamed flour will be like chunks of cake pieces.
Break the pieces by a pestle or you can gently pulse it to smooth powder in the mixer.
Sieve the powdered steamed flour into a bowl.
To this add black til, hing powder, ajwain, butter, salt and mix everything well.
Once it is mixed properly, add water and make a soft dough.
Heat a kadai with oil on medium flame.
Grease the insides of the chakli maker and attach the plate with large hole.
Place a portion of the dough inside the chakli maker and press carefully in concentric circles on a dry cotton cloth.
To test the oil's temperature, add a small portion of the dough and if it floats up with bubbles, the oil is of perfect heat.
Gently place the pressed wheat chaklis in the hot oil. After 2 minutes gently flip the chaklis so that the cook on the other side.
Once the chaklis turn to nice golden colour, gently transfer with a slotted ladle to a kitchen towel.
In the same manner fry rest of the Wheat Chaklis from remaining dough.
Cool and store it in an air-tight container.

Wheat Chakli is a delight as a Tea Time Snack. This can be made as one of the Gokulshtami | Diwali Special too!

Note:

a. Ensure to maintain the temperature of oil in between batches.
b. Stored in air tight container and made with Refined Oil, these will last fresh for a month, provided stocks last!

We have used:

1. Aashirvaad Select Sharbati Atta
2. Sundrop Heart Oil

3. Tata Salt Lite

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.