Ingredient:
- 2cups Rice flour
- 1/2cup Mung dal (Green gram)
- 2tsp Oil
- 1/4tsp Turmeric
- 1/2sp Carom seeds (ajwain) or cumin seeds
- 1tsp Red chili powder (optional)
- Salt to taste
- Oil for frying
- Water as required
- Cook the mung dal to a paste like consistency.
- In a big bowl add rice flour, mung dal paste, turmeric, salt, chili powder, carom seeds or cumin seeds.
- Mix lightly.
- Heat 2tsp oil and add the sizzling hot oil to the rice flour mix.
- Add water as needed to make a stiff dough.
- Knead thoroughly with hand.
- Take a lemon size dough and place it in a chakli mould or mould with star nozzle.
- Heat oil for frying.
- Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated more.
- Gently make a spiral with the chakli mould and deep fry to a golden brown.
- Cool completely before storing in an airtight container.
