Letters from Home, Gujarati Cuisine, Stories of Africa.
A delicious and attractive snack made with rice flour. Traditionally made during Diwali celebrations. There are many recipes available but I have found this one the best. It is Preetimami's mum Madhuba's invention. The dough is easy to make and handle and the resulting chakris are melt-in-your-mouth soft but crunchy. Make sure all the masalas are ground. This will prevent clogging of the nozzle while creating the spirals.
(Update-October 2019: Add 20g softenend butter, and one small steamed, peeled and grated potato. Grind masalas in a quarter cup of water and add this mixture to the cream.)
Add the rice flour and knead into dough. Add extra flour if required. Ensure a smooth dough by flattening all the lumps. The dough should be pliable but firm like when making Puris.. Keep for up to 2 hours before continuing to the next step.
Fill up the Chakri maker.
Holding the chakri-maker at an angle and keeping it very close to the squares, pipe 3 inch spirals on each square. Pipe up to 8 at a time.
Sometimes the dough will break at intervals, just patch up the 'noodle' as you make each chakri. Also ensure that the machine is tightly packed, this will help in producing a continuous noodle.
Heat up the oil in the frying pan.
Flop each chakri carefully into your palm and slide gently into the hot oil. If the pan is big enough, you can fry up to 5 chakris at a time.
Keep turning the chakris in the oil. Remove when golden brown.