Crispy Chakli Recipe: Prepare Homemade Diwali Snack

If you are craving something crunchy and savory for evening tea, chakli is an ideal choice. Usually, making chakli requires special molds, but it is known that various types of chakli and snacks can be made even without such tools. For this, you will need besan, poha, and some spices.

From one dough, you can prepare various snacks such as chakli, rings, and kulkul. The process of creating them is also quite simple. A simple recipe and a list of necessary ingredients are presented below.

Ingredients

First, mix 2 cups of besan, 1 cup of poha powder, and 1 tablespoon of rava powder in a large bowl. Then, add ginger and garlic juice, black pepper powder, papdar har, ghee, and salt. After that, mix the degi red chili powder and water so that all components blend well. Finally, add hot oil and sugar (optional) and knead the dough again. Thus, the dough for chakli will be ready.

Creating Four Different Shapes

Ring Shape: Take small pieces of dough and roll them by hand into a long sausage. Join both ends of this sausage to form a round ring. Squeeze the joining point well so that it does not open up during frying.

Regular Chakli: Take a little dough and shape it into your desired form by squeezing with your hands. You can make it small and round or curved.

Kulkul Shape: Apply a little oil to a fork. Press a small piece of dough onto the fork and flatten it. Then, slowly roll it away from the tip of the fork. This will create stripes on the dough, forming the kulkul appearance.

Any Desired Shape: From the remaining dough, you can create any small shapes according to your taste. To do this, simply roll the dough by hand and twist it or give it a round shape.

How to Fry Chakli

Heat oil in a pot. When the oil is hot, reduce the heat to medium. Gradually drop the prepared chakli and kulkul into the oil. Constantly turn them over, frying until they reach a light golden and crispy state. It is important to fry over medium heat so that they cook completely inside.

After frying, place them on paper towels to remove excess oil. The cooled chakli can be stored in an airtight container and enjoyed with evening tea.

Jalebis made from rice flour are characterized by a crispy texture and excellent taste. Preparing this sweet pastry does not require much effort, as it only needs a few common ingredients to create delicious jalebis comparable to those made by professional confectioners.

Jalebi is a dessert that stimulates the appetite upon mention. Everyone enjoys savoring hot and crispy jalebis sold in stores. Although traditionally jalebis are made from wheat flour, trying rice flour jalebis is a special experience. This version, combining rice and wheat flour, boasts a magnificent flavor, and its crispy structure and sweet syrup make it unique.

The good news is that preparing this dessert does not require many components; it is easy to make with ordinary products available at home. If you want to try something sweet and unusual, instead of buying ready-made jalebis, you can make them yourself from rice flour. A simple instruction for preparation is provided below.

Preparing the Dough

First, mix the rice flour, wheat flour, yogurt, baking powder, and food coloring in a large bowl. All ingredients must be thoroughly mixed until a smooth dough is obtained. It is important that the dough is neither too thick nor too thin. After kneading, the dough must be covered and left for 10–15 minutes.

Preparing the Sugar Syrup

Meanwhile, you should prepare the syrup for the jalebis. To do this, pour sugar and half a cup of water into a pan and heat. After the sugar has completely dissolved, the mixture must be boiled until a one-thread syrup is achieved. At the very end, add cardamom powder to the syrup for aroma.

Frying and Soaking

The prepared dough needs to be filled into a special jalebi mold or a clean milk bag. Heat oil in a pot or pan. If a milk bag is used, slightly cut a corner of it, and then drop the dough into the hot oil, rotating it to form the jalebi shape. Fry the jalebis over medium heat until golden and crispy on both sides. After that, remove them from the oil and immediately immerse them in the prepared syrup. The jalebis must remain in the syrup for about 4–5 minutes to fully absorb the sweetness.

Finally, take the jalebis out of the syrup and serve them hot. The crispy and sweet rice flour jalebis will please all family members.

Although you may have tried various types of cheela, have you tried methi and spinach cheela? If not, we will tell you a simple recipe that allows you to quickly prepare a tasty and healthy cheela for breakfast at home.

Breakfast is considered the most important meal of the day. Therefore, it is very pleasant when breakfast is both delicious and healthy. Methi and spinach cheela is exactly such a dish, made from chickpea flour (besan), green leafy vegetables, and spices. Methi and spinach not only improve the taste of the food but also enrich the diet with necessary nutrients.

Preparing this dish at home is simple, and it can be served for breakfast to everyone, from children to adults. Let's learn how to make methi and spinach cheela and what ingredients you will need for it.

To begin making methi and spinach cheela, thoroughly wash the methi and spinach leaves. After removing excess moisture, chop both greens finely. Then take a large bowl and add besan to it, mixing it with the chopped methi and spinach leaves.

Next, add turmeric, coriander powder, garam masala, red chili powder, and ajwain (ajika) to this mixture. You also need to add finely chopped onion, tomatoes, garlic, ginger, green chili, and fresh green onion. Add salt to taste and mix all components thoroughly.

Now gradually add a little water to make the batter. It is important to monitor the consistency: it should not be too thick or too thin. Mix well so that there are no lumps in the besan.

To cook the cheela, heat a pan and grease it with a little oil. Using a large spoon, pour the batter onto the pan and spread it into a round shape. Cook over medium heat. Add a little oil around the edges. When the cheela turns golden and is well cooked on the bottom, flip it. Fry it on the other side as well.

Repeat the process with the remaining batter. Serve the hot methi and spinach cheela with green chutney, yogurt, or tomato sauce.