Archive for May 2007

Chakri Recipe

May 5, 2007

Chakri is an appetizer made of rice flour. I consider it the Indian version of a savory pretzel. Feel free to ask any questions or make any comments in the comment section of this blog.

2 cups rice flour, sifted
1/8 cup chickpea flour, sifted
1/4 teaspoon baking powder
1/8 teaspoon cayenne pepper – optional
1/2 teaspoon ajwain seeds
1 teaspoon salt or to taste
2 tablespoons unsalted butter, melted
1 1/4 cups water or as needed
1/4 cup sesame seeds for dredging
Vegetable oil for deep-frying

1) Combine all the dry ingredients in a bowl. Add butter and mix thoroughly. Add water, a little at a time, until the mixture comes together. Add more water as needed and knead until the consistency of smooth and soft pliable dough. Cover and let it rest for at least 30 minutes.
2) Lightly grease inside of the noodle ricer and disc for spiral. Insert the spiral disc in the bottom of the noodle ricer.
3) Divide the dough into 4 to 6 equal portions, and lightly dredge each portion with white sesame seeds and roll out each portion into a smooth ball with your hands so that the seeds adhere to the dough.
4) Place the dough into the noodle ricer leaving at least 1-inch space on top. Place the handle on top and tightly close the noodle ricer and hold it over the parchment lined baking tray and rotate the noodle ricer so that it forms into spirals about 2-inch in diameter. Repeat the process until all the dough is used.
5) Heat oil in a large cast-iron skillet and using a metal spatula, carefully lift the spirals out of the parchment and deep-fry in batches until golden brown on both sides. Drain on paper towels and repeat the process until all the chakries or rice spirals are deep-fried. Cool completely and store in an airtight container at room temperature.

Yield: 50 Rice Spirals.