Butter Chaklis

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 Butter Chaklis





These are yummy, flakey, crunchy.....melt in your mouth bites of deliciousness


1 cup rice flour

1/2 cup besan flour

2 tablespoons sesame seeds

3 tablespoons butter

A big generous pinch of asafoetida


Water to bind the dough

Oil to deep fry


Mix the dry ingredients nicely. Add butter and mix the dough to a breadcrumb texture. Add water a tablespoon at a time and make a soft but non sticky dough....keep wetting your fingers and knead the dough for 5 minutes

Heat oil in a deep kadai on a high flame. Then grease your Chakli mould and put the dough in. When the oil is hot, reduce the flame to low and squeeze the chaklis directly into the hot oil....fry on medium low flame till the chaklis are a light brown colour. Remove from the oil and put in a strainer to remove excess oil and then move to paper towels for all excess oil to be absorbed.


Enjoy with tea, beer, whiskey or just on its own....the possibilities are endless


You can change the flavour by adding cracked pepper, chilli flakes, ajwain, jeera

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