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sweetsaray · 2 years

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Types of Turkish Baklava to Try

Turkish dessert is sweet baked treats or snacks comprising layers of rich filo cake absorbed sugar syrup or honey and sprinkled with nuts, frequently pistachios or pecans. The top layers will more often than not be drier and flaky, while the base layers are delicate and overflow syrup. It's generally served cold and in little partitions as it's rich.

Types of Baklava

Similarly, as there are many sorts of frozen yogurt and cake, there are many kinds of Turkish baklava. We're not saying you ought to make it your life's main goal to try each kind, however, if you needed to, you'd have loads of fun. From Middle Easterner to European Mediterranean, here are a portion of the numerous flavorful assortments all over the world.

Greek Baklava

Customary baklava from Greece comprises filo cake, pecans, and honey. Easy to make, it is thought of by a larger number of people to be one of the conventional structures, from which different varieties infer.

Turkish Baklava

The vital difference between Greek and Turkish adaptations is that the last option is typically made with pistachio nuts as opposed to pecans. These are prepared into layers of baked goods as well as sprinkled on top. This recipe is weighty on the pistachios yet lighter on the honey and flavors. The Turkish choice is viewed as perhaps of the most conventional sort.

Indian Baklava

Baklava-type desserts generally go by different names in India, for example, ghughra or karanji (in Marathi). Indian cakes use ingredients well known and normal in South Asia, like ghee (explained spread) and saffron. This recipe utilizes semolina and is a cross between commonplace Center Eastern and Indian takes on the pastry.

Antep Baklava

Antep being the city that spread baklava to the remainder of Turkey protects its distinction over the treat. Practically all baklava storekeepers/gourmet experts in Istanbul or somewhere else guarantee to be from Antep, the baklava and pistachio capital of Turkey.

Dry baklava, which is practically equivalent to the exemplary Antep baklava, is an elective that is similarly all around as self-assured as exemplary baklava concerning taste.

Baklava is easy to make, even though you'll have to have a few exceptional fixings close by, including ground nuts and rose water, contingent upon the recipe you follow. Filo baked good requires some fragile dealing so it doesn't fall to pieces.

Making this heavenly cake requires no mind-boggling processes or high-level cooking methods, so take a shot at making any assortment that requests you. What's more, as a last resort, you can continuously pop down to your nearby Turkish dessert café for a crate to appreciate at home.

#Turkish desserts #Turkish baklava #antep baklava #baqlava

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tastyfood99-blog · 5 years

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How To Make Baked Gujiya | Diwali Special | Baked Karanji Recipe | Beat Batter Bake With Upasana

New Post has been published on https://www.tastyfood99.com/how-to-make-baked-gujiya-diwali-special-baked-karanji-recipe-beat-batter-bake-with-upasana/

How To Make Baked Gujiya | Diwali Special | Baked Karanji Recipe | Beat Batter Bake With Upasana

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bmfpayal · 4 years

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𝗚𝗨𝗝𝗜𝗔 𝐿𝑎𝑦𝑒𝑟𝑒𝑑 & 𝐵𝑎𝑘𝑒𝑑 Refer BIO for Written & Video Recipe Ganesha chaturthi is around the corner and GUJIA has special space over the festival. Made with 5 minutes khoya recipe and baking instead of frying makes it worth cherishing by the diet conscious people too. #ganeshchaturthi #gujia #karanji #indiansweets #festivals #dessert #sweets #yummy😋😋 #tastyrecipes #baking #bakedsweets #dietfood #lesscalories #guiltfree #khoya #mava #instantrecipe #tasty #weekend #holiday #celebration #easyrecipes #luscious #ganpati #ganpatibappamorya_ #ganpatifestival #prayers (at Jammu) https://www.instagram.com/p/CEHQIQ1FgM-/?igshid=gq97u5i57njy

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easycoolways · 4 years

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Healthy baked sugar free Gujiya recipe | Healthy Karanji | गुजिया रेसिपी

Healthy Gujiya you will surely gona love. Yes these are baked sugar free Gujiyas .Unlike the other baked Gujiya recipe on the internet this recipe will help you to get soft, melt in mouth, delicious Gujiyas even without frying or sugar syrup.

for detailed recipe visit : https://easycoolways.com/easy-recipe/indian-sweets/18-healthy-baked-sugar-free-gujiya-recipe-healthy-karanji.html

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stomachcall · 3 years

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Rava Karanjis

Since it is Chaturthi, like every year, we decided to prepare Karanjis. We use to prepare Karanjis with Maida or all-purpose flour before but this time, we decided to use Rava. So without delay, let's get started!

What all we needed?

For outer covering:

2 cup Semolina or Rava

¼ cup maida or all purpose flour

¼ tsp salt

2 tbsp ghee

1 cup water to knead

1 tsp oil to grease

1/4 tbsp of soda

For stuffing:

2 tsp poppy seeds

1 cup dry coconut grated

¼ tsp cardamom powder

¾ cup powdered sugar

Other ingredients:

Oil for frying

How we did?

At first, take 2 cup of Rava, 1/4 cup of Maida, 1/4 salt, 2 tbsp ghee, 1/4 tbsp of soda and knead a dough.

Keep it aside for at least 20 minutes covered by a lid.

Let's start the stuffing

Take a mixing bowl and add roasted 2 tbsp of poppy seeds, 1 cup of dry coconut hatred and 3/4 cup of powdered sugar and 1/4 tbsp of cardamom powder.

Mix them evenly.

Keep them aside

Let's prepare now!

Pinch a small ball sized dough and roll gently.

Make a size of a puri by rolling the dough.

Take a moulded vessel for Kranjis. To prepare using karanji mould, place the rolled dough covering mould completely.

Fit the dough in the mould for Karanjis

Now place 3 tsp of the prepared rava coconut stuffing in the middle.

Furthermore, close and press gently. Remove off excess dough shaping karanji well.

Now using the fork start making an impression.

Rava kajjikayalu is ready to fry.

Deep fry the karanji in medium hot oil on low to medium flame. Alternatively, bake at 180 degree celsius for 12-15 mins or till it turns golden brown.

Finally, Karanjia are ready to be served.

Guess what, it turned out perfect than ever we had tried!!! I am so happy that finally, I found the perfection of the recipe!!

Hope you all try this recipe and let me know how it was!!! Drop a 💛 if you like the recipe!!! Happy food time:)

Chaithra Kukkemane

#foodblogger #foodgram #stomachcall #food #handmade #health & fitness #recipe #streetfood #sweet tooth #sweet food #ganeshachaturthi #ganesha chaturthi #festivevibes #festival #foot pics #foodblr #food blogs

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testedbyhoggers · 4 years

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🌄Diwali celebration on point.🌄 Last week was filled with bright lights, warm hugs, cool weather, widest smiles and loads and loads of faral (diwali sweets in Marathi) ✨✨✨✨✨✨✨✨ This frame is a sneak peek into my diwali festivities. Stay tuned for upcoming diwali faral recipes❤ In frame: Outer circle in bowls: 1. Poha chiwda - flattened rice snack 2. Tikhat sev - spicy crunchy sev 3. Chorafali - light fluffy snack sprinkled with chilli powder Inner circle on plate: Starting clockwise 4. Chakali - beautiful spiral snack 5. Karanji/ Gujiya - semicircle stuffed with coconut and dryfruits 6. Nankhatai - baked Maida and sugar biscuits 7. Anarasa - powered rice, jaggery combined in perfect proportions and deep fried 8. Sweet puri - sweet thin flat puris 9. Khara puri - savoury flat puris 10. Black pepper puri - savoury puri with a hint of black pepper Center spread: 11. Khajur ladoo - Dates and dryfuits ladoo 12. Shankarpali - kite and circle shaped deep fried nack 13. Besan ladoo - Gram flour ladoo 14. Rava ladoo - Suji/ Semolina ladoo 15. Matichur ladoo - Bright sweet bondi ladoos topped with pistachio 16. Dry fruits barfi Use #testedbyhoggers to get featured Keep supporting: @testedbyhoggers #homecooking #instadaily #thegreatindianfoodie #homemadefood #quickmeals #quickrecipes #quickfood #dryfruits #diwali #ignewmood #whatshotmumbai #whatshotpune #diwalihampers #diwaligifts #diwalidecorations #diwali2020 #indianthali #thegreatindianthali #bakersofinstagram #diwaligifting #sweettooth #mumbaifoodlovers #mumbai (at Mumbai, Maharashtra) https://www.instagram.com/p/CHvDIJOlzTR/?igshid=v2ad3ub9fiwd

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rmcfoods · 4 years

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Diwali Faral, the best friend of your taste buds

Either you are a food-y or a Diwali enthusiast, Diwali Faral stands perfect to rejuvenate, every any moment. These sweet and savory items are more like a best friend of your taste buds.

But, do you know why the custom of making faral items are important in Diwali? Why your Diwali Evening is almost a waste without these sweets and savories?

Here's why it is,

What sets this custom apart is that it is practiced by households of almost every sect and religion, unlike some religion-specific rituals related to Diwali.

The main appeal of Diwali has been its aspect of encompassing several innovative customs and rituals which bring together different reaches of society for a certain period every year. And the faral custom is a perfect embodiment of this fact. Different types of faral are made in different households. The highlights of the faral are various types of ladoos, the crescent-shaped karanjis, flaky ghee-soaked Shankar pale, crunchy cheddar, hot chaklis, sweet, flaky charlotte dusted with icing sugar.

But nowadays, all sorts of fancy dishes are served at the parties, but "My happiest memories are of me as a little girl, going with my grandma to Batashe wali Galli to buy sweets," is almost gone.

Kheel Natasha and khilona i.e. sugar crafted into animal shapes was an inescapable part of growing up, and sales would soar during the Diwali season. This was (and is) also the season for melas, stocked with the Lavalas selling all manner of chaat, popcorn.

Markets overflow with vendors selling clay and papier mâché toys for girls and boys and clay diyas. The shop shelves brim with pinni (dry fruit mithai), fudgy Mohan thal, Kaju Barfi sheathed in a thin layer of dark, jalebis, laddoos, etc. At Diwali, it doesn’t matter whether you are vegetarian or not - everyone is united over their love of sweets.

For Punrkars, the highlight of Diwali food (or Diwali Faral) is the sweet and savory breakfast. Shingris, (baked or deep-fried stuffed dumplings), types of ladoos, the crescent-shaped karanjis, flaky ghee-soaked Shankar pale, crunchy cheddar, hot chaklis ate with loni (white homemade butter); sweet, flaky charlotte dusted with icing sugar and kept crisp or drenched in syrup; the biscuity anarsa made from rice flour and jaggery.

Among all these Faral Items, here is the list of inseparable items, without any, Punrkar's Diwali Evening is not possible.

Chivda

It's a demanding, quick, and healthy item of Diwali faral. Core ingredients in this are flattened rice (Chivda). However, this child can be made in different styles which includes Poha Chivda, Nashikche Chivda, Thick Poha Chivda, Fried Chivda, etc.

This easily digestible form of raw rice is very popular across India, Nepal, and Bangladesh, and is normally used to prepare snacks or light and easy, fast food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more.

Chakli

Chakli is a savory snack from India. It is a spiral-shaped, pretzel-like snack with a spiked surface. Chakli is typically made from flours of rice, Bengal gram (chickpea), and black gram (urad dal). It has several variations, depending on the types and proportion of flours used.

Depending on different religions, you'll find variation in its preparation style, its name, its belief, its taste, and of course its origin. But one common thing you will find in every variation of chaklis is "It will provide you immense enjoyment when you eat it".

Karanji

These are dumplings stuffed with dry coconut and sugar, deep-fried or baked. Today, this basic stuffing has been replaced by unique stuffings, such as dried fruits, figs, etc.

They are perfect to eat with a hot cup of tea at any time of the day. Most communities have a variant of this recipe and are known in Gujarat as Gujiya and Karchikkai in Karnataka.

Besan Ladoo

Festivals are incomplete without sweets and in India, festivals are incomplete without ladoos.

Ladoo, an Indian sweet can be made using various ingredients and is round in shape.

Besan Ladoo is a round dessert ball made with gram flour which is called besan in Hindi and hence the name.

We make ladoos out of so many ingredients, there’s motichoor laddoo, atta ladoo, coconut ladoo, rava ladoo, this lad that ladoo, d this list is endless.

Out of all these amazing ladoos, besan ladoo is my absolute favorite.

Shankarpali

Shankarpali also is known as shakkarpara, is characterized by its diamond shape. It consists of sugar, ghee butter, milk, maida flour, salt, and semolina.

It's another version called 'Tikat shakkarpara' is a savory, spicy dishes. The only difference in this is it uses a lot of spices to make it spicy and savory.

But I love this version of shankarpali.

Conclusion:

Togetherness and Diwali Faral are indispensable elements of Diwali evening and thus Faral items are a perfect match to enlighten your festive night.

Being Punekars, make sure you must include above listed Faral items in your Diwali evening. But these must be healthy and hygiene.

If you're looking for some tastier yet hygienic fails, then get it now with RMC FOODs.

Finally…

Wish you a very happy, tasty, and safe Happy Diwali!

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deliciousrmcfoods · 4 years

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Diwali Sweets to Snacks What Goes into Making the Perfect Maharashtrian Faral For Diwali?

No matter, you are an Indian or foreigner. Festivals of India will always grab your attention and encourage you to celebrate it. One such most loving, most celebrated festival is Diwali (also called Dipawali).

Diwali - A festival of lights, enjoyment and togetherness is celebrated with lots of love, crackers, sweets, faral all over the world and especially in India. This day is celebrated as "victory of light over darkness, good over evil, and knowledge over ignorance.

This festival begins with Dhanteras where celebrants prepare by cleaning their homes and making decorations on the floor, such as rangoli and making of faral begins. The second day is Naraka Chaturdashi while the third day is for Lakshmi Puja and the darkest night of the traditional month.

But the best part of this is eating different sweet and savoury dishes, offering same to our visitors and relatives, and enjoying the togetherness.

And I know it's even your favourite part of this day. It's even expected. As none of us will leave the chance to eat huge varieties of Diwali snacks which includes sweet, savoury, spicy items.

Woooh it's mouth watering just by thinking, doesn't it?

Significance of faral

Faral, where households usually prepare or arrange thalis or specialty dishes and circulate these amongst close friends and relatives as a sign of goodwill. What sets this custom apart is that it is practiced by households of almost every sect and religion, unlike some religion-specific rituals related to Diwali.

Different types of faral is made in different households. The highlights of the faral are various types of Diwali sweets like ladoos, the crescent-shaped karanjis, flaky ghee-soaked shankarpale, Diwali snacks like crunchy chivda, hot chaklis, sweet, flaky chirote dusted with icing sugar.

The idea of faral is to store an assortment of snacks with longer shelf life, which could then be distributed to neighbors or guests who visit during Diwali. Most of these snacks are popular all through the year, but during Diwali they are made all at once in huge amounts to devour at any given instant.

Can't wait to get to dive deep for this famous FARAL ITEMS!

> Chivda

> Chakli

> Bakarwadi

> Karanji

> Shankarpali

> Kadboli

> Besan Ladoo

Chivda

It is one of most demanding, quick and healthy items of Diwali faral. Core ingredients in this is flattened rice (Chivda). However this chivda can be made in different styles which includes

Poha Chivda, Nashikche Chivda, Thick Poha Chivda, Fried Chivda etc

This easily digestible form of raw rice is very popular across India, Nepal and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more.

Chakli

Also known as Murukku in South India, this crispy snack made of rice flour is not only crispy, delicious and easy but also cracking to look at.

There are different types of chaklis can be made ranging from spicy to non-spicy chakli, healthy (made with ingredients like pulses and multigrains varients ) to deep fried chaklis, rice flour to whole wheat chaklis. In Maharashtra, Bhajani Chaki is very famous.

Bakarwadi

It is one of the most loved diwali faral items in Maharashtra but it is originated in Gujarat. So it's actually Gujrati farshaan.

This deep-fried disc of dough, stuffed with a wealth of spices - it unites the gentle sweetness of dried coconut, and the musty, warming flavours of poppy and sesame seeds plus, cumin seeds, with the tang of dried, powdered mango, and the potency of chilli is an ideal snack item with a chai.

Karanji

These are dumplings stuffed with dry coconut and sugar, deep fried or baked. Today, this basic stuffing has been replaced by unique stuffing such as dried fruits, figs, etc.

They are perfect to eat with a hot cup of tea anytime of the day. Most communities have a

Variant of this recipe and are known in Gujarat as Gujiya and Karchikkai in Karnataka.

Shankarpali

Shankarpali also known as shakkarpara, characterised by its diamond shape. Sweet Shankarpali made up of sugar, ghee butter, milk, Maida flour, salt, and semolina.

It's another version called 'Tikat shakkarpara' or ‘Salty shakkarpara’ is a savoury, spicy dish. The only difference in this is it uses a lot of spices to make it spicy and savoury. But I really love this version of Shankarpali.

Kadboli

Kadboli or Chegodilu is a very popular traditional Indian savory snack especially prepared during festivals or served as a tea-time snack .

Kadboli, typically is a mixture of rice flour, salt, ajwain, cumin seeds, chilli powder, turmeric

powder, all mixed together, and rolled into rings and air-fried until done and crisp.

Besan Ladoo

Festivals are incomplete without sweets and in India festivals are incomplete without ladoos.

Ladoo, an Indian sweet can be made using various ingredients and is round in shape.

Besan Ladoo is a round dessert ball made with gram flour which is called besan in Hindi and hence the name.

We make ladoos out of so many ingredients, there’s motichoor ladoo, aata ladoo, coconut ladoo, rava ladoo, this ladoo, that ladoo and this list is endless.

Out of all these amazing ladoos, besan ladoo is my absolute favorite.

Conclusion

Diwali being the auspicious occasion, Diwali faral always plays an important role in our enjoyment.

And that's why here I had some of an important significance of faral in Diwali and most

Popular items.

However, if you don't know how to make it or are beginners in this, you can still taste all these.

RMC FOODS delivers you hygienically prepared, made with Love and Care to provide you the best taste of each Diwali Faral item. You will get hassle free Diwali faral with free delivery in Pune.

By the way, what's your favourite Diwali faral item list?

#diwalisweets #diwalisnacks #diwlaigifthamper

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jyotishingala · 4 years

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Kajjikayalu recipe | suji karanji recipe | rava kajjikayalu | semolina gujiya

INGREDIENTS

FOR OUTER COVERING:

2 cup maida / plain flour

¼ cup rava / suji / semolina, fine

¼ tsp salt

2 tbsp ghee / clarified butter, hot

1 cup water, to knead

1 tsp oil, to grease

FOR STUFFING:

1 tbsp ghee / clarified butter

½ cup rava / suji / semolina, fine

2 tsp poppy seeds / khus khus

1 cup dry coconut / kopra, grated

2 tbsp cashew / kaju, chopped

2 tbsp almonds / badam, chopped

¼ tsp cardamom powder

¾ cup powdered sugar

OTHER INGREDIENTS:

oil for frying

water to seal

INSTRUCTIONS

firstly, pinch a small ball sized dough and roll gently.

now place 3 tsp of the prepared rava coconut stuffing in the middle.

furthermore, fold half and stick the edges together by pressing gently.

now using the fork start making an impression.

rava kajjikayalu is ready to fry.

to prepare using karanji mould, place the rolled dough covering mould completely.

place 3 tsp of the prepared rava coconut stuffing in the middle.

close and press gently. remove off excess dough shaping karanji well.

deep fry the karanji in medium hot oil on low to medium flame. alternatively, bake at 180 degree celsius for 12-15 mins or till it turns golden brown.

finally, kajjikayalu are ready to be served.

Madhubani Art by Aarav...

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dawateswaad-blog · 7 years

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Gujiya Recipe | How you can Make Gujiya

Find out how you can Make Gujiya Recipe, a healthy and balanced method of making Gujiya Recipe or Karanji Recipe where we cook the Gujiya by baking or you can also make it by deep frying it in oil.

Gujiya is a standard Holi Dessertin North India. In western parts of India this special is known as Karanji and also eaten throughout the Diwali festival. So…

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#Baked Gujiya Recipe #Baked Karanji Recipe #Gujiya #Gujiya Recipe #Gujiya Recipe | How you can Make Gujiya #How you can Make Gujiya #Karanji Recipe

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whatspriceofthe · 4 years

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youtube

Philips Daily Collection HD9218 Air Fryer, uses up to 90% Less Fat, 1425W, with Rapid Air Technology (Black) https://ift.tt/3m0Mxau #Air_Fryer #AirFryer https://ift.tt/3m0Mxau - Philips Daily Collection HD9218 Air Fryer, uses up to 90% Less Fat, 1425W, with Rapid Air Technology (Black) It took me almost a week to decide to buy this or Kenstar. However i preferred Philips over kenstar because this has 2 years warranty.The product is nice and the delivery was on time. The packaging was perfect and the recipe book was also included. The only issue with the product is the messh which is not non stick as i cooked chicken and it was sticking to it. Also, the cleaning takes almost 15-20 minutes everytime. Rest the product is fine and every reciped that i tried as per the cook book came out perfect and tasty. Its perfect for tandoori chicken , fish tikkas and home made mathris as well. It is nice airfryer come with heavy socket electric cord .Arrived in safe package in big box without any damaged . Come with indian receipe book. I tried fish with it and it is tasty. Just follow the book for use. Easy to clean . My air fryer just arrived (in just 2 days)...after months of skepticism and research, I finally bought it! My first recipe, I tried 1/2 kg of simple marinated chicken with the skin. It came out cooked to perfection in 21 minutes. Golden and crispy, succulent and tasty. Restaurant quality. I really was expecting dry n tasteless "healthy" chicken. Didnt use a drop of oil, and it drained out a good 3-4 tablespoons of oil. So very happy. Im just hoping that it lasts! Cant wait to try more recipes!I think spraying the basket lightly with oil will help it not stick. Also flip what youre frying so that the other side gets brown too.My mom (the household chef) is happy cause she didnt smell like fried chicken n spices, no oil splattering, no standing over the cooktop getting burnt! Just put it in and go relax till you hear the "ting". Its not just healthier, its convenient and fast too! The accessories are pretty expensive, the grill pan is 5 grand! The baking tray is over 1 grand. Will consider buying it later on if the product proves to be durable. Overall a good purchaseCons:-Cord length is small . Really really smallNo stop or pause mechanismOnce timer is set, it will not stopNo indication of power On or OffProsWith 1 spoon of oil, you can cook fries that too similar in taste like Mc DonaldsHealthy way of cookingWhile cooking, kitchen fill with the fragrance of food It is a great product..but will be very happy if the power cable length is increases and the tray net will be at best quality....today it is delivered and me n my mom made tasty french fries..... Received With broken handleHave put up a return request I like fried snacks and recipes but being on the higher side of the weighing scale i am compelled to avoid my temptation.I zeroed on Phillips airfryer as it was the pioneer in this segment and the name associated attracted me to this fryer but simultaneously its cost repelled me from purchasing it. However, Amazon shopping made it easy for me to purchase it during the great shopping festival as it cost me around 8,000/-rupees effectively.Initially on the first day of use it felt as if i am doing something out of the world, but the second time onwards using the airfryer was a cakewalk for me.It is necessary that every one who is new to this concept like me, go through the instruction and recipes booklet at least ones so as to get accustomed to its use as well as plan the temperature settings for recipes for the ones not described in the booklet.I prepared potato fries as mentioned in the booklet on the first usage. The next i prepared airfried paatra ( these are rolls of colocasia leaves stuffed with spicy tangy filling) and it came out crispy. I have attached a photo herein of the same. The next i fried some readymade fryums but these didnt turn out well but could be consumed as they were crunchy and brittle rather than crispy. But i will try it again.Then during Deepawali i roasted peanuts and these came out well alongwith the aroma similar to the ones we get with chaatwaalas but being clean and hygienic unlike on the streets. The best thing is i then tried with karanjis which are known as gujiyas and as nevri elsewhere, in the airfryer and it was cooked exceedingly well , else this thing consumes a lot of oil when deep fried and also there is... by Shopping Reviews

#What is Price of

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abhilasha05 · 4 years

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Chakli

https://www.themomskart.com/prodesc/Chakli

Chakli recipe with step by step photos. Chakli is a deep fried snack made from rice flour, gram flour, wheat flour or a mixture of lentil flours. They are also known as Murukku in south.

I am still making Diwali snacks and sweets before the badi Diwali (big Diwali) & laxmi puja tomorrow. Made quite a number of goodies today, but managed to click only two recipes, which includes this chakli and Cornflakes chivda.

Chakli or Chakri are made as a part of the Diwali faraal (Diwali snacks and Diwali sweets) in maharashtra and Gujarat. There are many versions of making chakli. Sharing today a family recipe of instant chakli or rice flour chakli.

You will need a chakli maker to prepare these chaklis. these chaklis are made from rice flour and gram flour (besan). I have not made them spicy, but if you add more red chili powder or even garlic-green chili paste, they will become spicy. I have given tips wherever possible in the step by step recipe.

Wishing happy Diwali to all. Have a prosperous, fun filled and safe Diwali.

If you are looking for more Diwali special recipes then do check:

Omapodi recipe

Shankarpali recipe

Karanji recipe

Butter murukku

Ribbon pakoda

Rava ladoo

Mysore pak

Besan ladoo

Poha chivda

How to make chakli recipe

1. First take the rice flour and gram flour in a bowl.

2. Add the carom seeds, cumin seeds, sesame seeds, turmeric powder, red chili powder, asafoetida and salt.

3. Mix everthing with a spoon.

4. Heat butter or oil in a bowl or small pan.

5. Add the hot butter or oil to flour mixture.

6. Mix the butter/oil with your fingertips with the flours.

7. Heat water till it starts boiling.

8. Add this hot water in parts to the flour mixture. Mix with a spoon.

9. Add more hot water as required and begin kneading.

10. Knead and form a dough.

11. Knead to a dough which is firm. Cover and let the dough rest for 30 minutes.

12. Apply some water in the chakli/murukku maker and place a portion of the dough inside it.

13. Tighten the lid and Press the chakli maker to prepare the chakli. move in rounds to get a spiral shape. Make the chaklis on butter paper or aluminium foil, so thats its easy to remove them. Tip 1 – if the chakli breaks while forming them, this means that the dough does not have enough moisture. Add 1 or 2 tbsp of water and knead the dough again. Tip 2 – if you are not getting proper shape, this mean that the dough is too moist. Add some flour and knead again.

14. Break the dough towards the end and press it to the last concentric circle of the spiral.

Frying chakli

15. Heat oil for deep frying in a pan. Take a small piece of the dough and check the temperature of the oil. If the dough comes up gradually, then the oil is ready. If the dough sits at the bottom, the oil is still cold. If the piece of dough comes up briskly and quickly, the oil is too hot. Tip 3 – have a bite into the piece of dough and if it tastes hard, add a 1 or 2 tsp or ½ tbsp of oil or butter to the dough and knead again.

16. Lift the chakli gently and slid into the hot oil.

17. Fry 3 to 4 chaklis at a time. Don’t over crowd the kadai or pan while frying. Tip 4 – check the first batch of chakli. If it appears that the chakli has absorbed oil or breaks in oil, then add some rice flour, about 1 to 2 tbsp and knead again. This happens if too much fat has gone in the dough.

18. Make chaklis with remaining dough on the butter paper. Cover them with a dry kitchen napkin, so that they don’t dry out.

19. Fry the chaklis till golden.

20. Drain chakli on paper towels to remove excess oil.

21. Fry the remaining batches in the same way. Once the chaklis are cooled at room temperature, then store them in an airtight box or jar.

22. Serve chaklis plain as a snack with some masala chai.

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Chakli

4.8 from 67 votes

By Dassana Amit

Crisp & crunchy snack for Diwali festival. chakli is a deep-fried snack made from rice flour, gram flour, wheat flour or a mixture of lentil flours.

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Prep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

CuisineIndian, MaharashtrianCourse:Snacks

Servings to 25 chakliUnitsIngredients

1 cup rice flour

½ cup besan (gram flour)

2.5 tablespoon oil or softened butter

⅔ to ¾ cup water - add as required

¼ teaspoon turmeric powder

½ teaspoon ajwain (carom seeds)

½ teaspoon cumin seeds

1 teaspoon red chili powder or add as required

a generous pinch of asafoetida (hing) - optional

1 tablespoon sesame seeds - white or black (safed til or kala til)

oil for deep frying

salt as required

InstructionsMaking Dough

First take the rice flour and gram flour in a bowl.

Add the carom seeds, cumin seeds, sesame seeds, turmeric powder, red chili powder, asafoetida and salt.

Mix everything with a spoon.

Heat butter or oil in a bowl or small pan.

Add the hot butter or oil to flour mixture.

Mix the butter/oil with your fingertips with the flours.

Heat water till it starts boiling.

Add this hot water in parts to the flour mixture. Mix with a spoon.

Add more hot water as required and begin kneading.

Knead and form a dough.

Knead to a dough which is firm. Cover and let the dough rest for 30 minutes.

Making Chakli

Apply some water in the chakli/murukku maker and place a portion of the dough inside it.

Tighten the lid and press the chakli maker to prepare the chakli. Move in rounds to get a spiral shape. Make the chaklis on butter paper or aluminium foil, so thats its easy to remove them.

Tip 1 - if the chakli breaks while forming them, this means that the dough does not have enough moisture. Add 1 or 2 tbsp of water and knead the dough again.

Tip 2 - if you are not getting proper shape, this mean that the dough is too moist. Add some flour and knead again.

Break the dough towards the end and press it to the last concentric circle of the spiral.

Frying Chakli

Heat oil for deep frying in a pan. Take a small piece of the dough and check the temperature of the oil. If the dough comes up gradually, then the oil is ready. If the dough sits at the bottom, the oil is still cold. If the piece of dough comes up briskly and quickly, the oil is too hot.

Tip 3 - have a bite into the piece of dough and if it tastes hard, add 1/2 or 1 tbsp of oil or butter to the dough and knead again.

Lift the chakli gently and slid into the hot oil.

Fry 3 to 4 chaklis at a time. Don't over crowd the kadai or pan while frying.

Tip 4 - check the first batch of chakli. If it looks like the chakli has absorbed oil or break in oil, then add some rice flour, about 1 to 2 tbsp and knead again. This happens if too much fat has gone in the dough.

Make chaklis with the remaining doigh on the butter paper. Cover them with a dry kitchen napkin, so that they don't dry out.

Fry them till golden.

Drain them on paper towels to remove excess oil.

Fry the remaining batches in the same way. Once they come at room temperature, then store them in an airtight box or jar.

Serve chakli plain as a snack with some masala chai.

Notes

I have not made them spicy. To make the chakli spicy, you add more red chili powder or even garlic-green chili paste.

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Updated: Apr 8, 2020

Categorized in:

Evening Snacks

Maharashtrian Recipes

Satvik - No Onion No Garlic

Snacks Recipes

Vegan Recipes

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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