Chakri (Gujarati style Murukku / Chakali)
A deep fried snack. Recipe from The Gujarat Cook Book by Kanchan Kabra (Cookery book first published in 2000). Taste of this chakri is totally different from South Indian style murukku. Making process is easier than murukku.
Makes : 13
Please use same measuring cup to measure rice flour and plain flour.
3 cups rice flour (Indian standard measuring cup of 80 ml / 1/3 cup capacity)
1 cup plain flour (all purpose flour / maida)
½ teaspoon ajwain
½ teaspoon jeera (cumin seeds)
1 tablespoon crushed green chilli or ½ teaspoon red chilli powder
2 pinches turmeric powder
½ teaspoon black sesame seeds
¼ teaspoon sugar
½ teaspoon salt
1 tablespoon fresh cream
4 tablespoon curd
300 ml oil to fry
In a wide bowl, mix all the dry ingredients first. Then add fresh cream and curd. Knead to a soft and smooth dough.
Put this chakri dough in a murukku / chakali mould and press it to chakali shapes ( or desired shapes and sizes ) on a paper or aluminum foil.
Heat oil in a wide kadai / frying pan and reduce heat to medium. Transfer this chakris / murukku into the cooking oil and fry on a medium heat until light golden color on both the sides in batches (4 chakris at a time in a medium size kadai). Drain and place on kitchen towel to absorb extra oil. Store in an air tight container.