Chakri/ Chakli is a popular delicacy of Gujarat (western State of India). But here I have presented a totally different form of chakri which differs all in its ingredients. It is a variant of Gujarati Chakri. I have used my own ingredients and invented a new dish called Achari Chakri. It has got pickling spices and gram flour/chickpea flour instead of rice flour, plain flour, chickpea flour and few other spices used in Gujarati chakri.
I applied my imaginative knack of brain and tried to concoct some dish similar to it. It afforded me a thought of combining pickling spices in the base of Chakri that would be of Chickpea flour. I have added baking powder to provide it extra lightness and puffiness.
My efforts of being innovative worked and came out worth when the dish was appreciated by my family. Its best felicitation, you get when your family cherishes your endeavors and gets delighted by your flavors that you create.
You make your own, cherish and get cherished. By the time try this recipe and enjoy a new delicious flavor i.e. light, crunchy, tangy & flavorsome pickled tang.
Time Taken- For Preparation- 10 min
For Cooking- 15 min
Servings/ Yield- 17-20 Chakris
Category- Appetizer/ Snacks
Gram flour/Chickpea flour- 2 cups
Achari Masala- 1½ tsp
Dry mango Powder- ½ tsp
Turmeric- ¼ tsp
Baking Powder- 1½ tsp
Oil- 2 tsp +for deep frying
Salt- to taste
For Achari Masala-
Fennel seeds- 2 tbsp
Fenugreek seeds- 1/2 tbsp
Onion seeds- 1 tbsp
Mustard seeds- ¼ tbsp
Rye- ¼ tbsp
Coriander seeds- 2 tsp
Grind all above ingredients to a fine powder.This will make approx 100-150g of Achari masala Powder, from this take only 1½ tsp of achari masala for this recipe, rest you can use in other dishes and pickling otherwise for less adjust accordingly.
Steps to Follow-
- Mix achari masala, turmeric, salt, oil and baking powder into gram flour.
- Prepare dough like mixture slowly adding water to it (no need to knead like smooth dough but same as semi dry paste).
- Take this Mould, insert the starred blade at the base, fill the mixture in this instrument, seal the opening with cover and start rotating its upper handle.
- Shape the dropping out mixture in a continuous multi ringed round structure (Spiral). Likewise make other similar structures with whole mixture.
- Heat oil in a wok, transfer these chakris to the wok carefully and light handedly (rub some oil on fingers to transfer easily without sticking and breaking the spirals). Deep fry 4-5 together on medium to low flame and let them cook slowly until golden brown and get thoroughly cooked (turn chakris when they get cooked on base side otherwise turning will break them)
- Serve hot with sauce or chutney.
You can make it in bulk and store in air-tights for 3-4 days. But they are best and crunchy as fresh because they are of gram flour only. They turn a bit soft after some time of storage but if you add small amount of rice flour, it will be crunchy for long time during storage of few days.
Enjoy them as anytime snacks
Note- You can try one variation that can work even better. Here for base mixture take 1½ cup gram flour+ ½ cup rice flour+1 tbsp semolina. Give a try for this base and tell me how it comes out.
- Coriander vadi (indianvegtadka.com)