Crispy Chakkuli

Chakkuli /Cripsy Chakkuli/ Muruku/Chakli is loved by almost all people in the world. Crispy chakkulis are very good snack for all the age group. There are varieties of chakkuli available in the shops. But it is always better to eat home made food. Here is a Crispy Chakkuli tried by me. I am sure you all love to have it and do prepare and enjoy each bit of it.

I have used rice flour, thick variety of Avalakki/Aval/Poha and roasted chenna/Hurikadale/Pottu kadale.

Chakkulis are favourite of many and you can munch them at any time of the day. Good for kids snack box, travelling, ladies kitty party, festival or feast and any other type of parties to serve as starters.

We do love chakkuli and I always try different types of chakkuli recipes from different pages /groups whatsapp extra. This particular chakkuli recipe is from Indira Upadya's post in Healthy Home made food. The chakkulis were so inviting and it made me crave for chakkuli.  I did changes according to my taste and prepared chakkuli and they turned out crispy and crunch.We all loved it very much.

Let us see the recipe  :

Ingredients :

Rice flour : 2 1/2 to 3 cups.

Avalakki : Thick :  1 Cup

Roasted Chenna/Huri Kadale/ Pottu Kadale : 1/2 Cup

Butter : 1 to 1  1/2  Tablespoons

Sesame Seeds : 1 Tablespoon

Jeera/Cumin Seeds : 1 Teaspoon 

Chilly Powder : 1 Teaspoon

Salt :As required 

Water : As required 

Cooking Oil : 2 Cups

Method : 

1. Clean and dry grind Avalakki into powder form. 

2. Dry roast chenna slightly and dry grind it when it cools. Keep it aside. Dry roast rice flower for a minute and let it cool. 

3. Take a big bowl and put rice flour, powdered avalakki, powdered roasted chenna.

4. Add Butter, salt, chilly powder, sesame seeds and jeera/cumin seeds.

5. Mix all the ingredients nicely and then add required water slowly and prepare chakli dough. Kneed it the dough well. 

6. Kneed the dough nicely and divide the dough in to small portions.

7. Keep a frying pan on the fire and heat. Add oil and let it get heated. 

8. Take one portion of the chakkuli dough and fill in the chakkuli mould.

9. Press chakkuli on a plate or a wet towel. Put already pressed chakkuli in hot oil.

10. Let it fry on medium heat. Fry on both sides. Remove and put it on a kitchen towel/tissue.

11. Repeat the same and prepare rest of chakkuli.

12. Serve or eat whenever you feel like. Store it once it is cooled in a air tight box/bottle.

Note :

1. Dry grind avalakki into thin powder. Or it might stuck in the chakkuli plate while preparing chakkuli and is difficult to press chakkuli dough.

2. Avalakki absorbs water and the dough might turn hard. Take care of the dough and cover with wet clean towel. ( After preparing the dough). 

3. Kneed the dough well once again while inserting the dough into chakkuli mould. (It should be soft not watery). 

4. Fry chakkuli on medium heat. Fry nicely till they turn golden brown. Turn the other side and fry it. 

Adding more jeera/sesame seeds, chilly powder is optional. 

5. Adding more butter turns the dough very soft and it might absorb more oil. 

6. Try the small quantity first and then try the large quantity. ( Is always better to try small quantity).

7. Add more chilly powder makes the chakkuli very spicy. ( Not that good for kids and elders).

Time : 40 Minutes.

Serves : 25 to 30 Chakkulis can be prepared. (According to shape and size).

Patrode Dough Pooris

Eating Pooris is fun at any time. Morning /evening or dinner the soft , fluffy , puffed pooris are ,u favourite of mine too. Kids love to have these Pooris.( Fried lovers ☺☺☺).

Different varieties of Pooris are prepared these days. Innovation and the thirst of learning, cooking has turned the whole world into fun affair and interesting.

Though I am also a fan of cooking, I do stick to olden and traditional way of cooking most of the time. I am not in favour of any market bought sauce, jam or cream. They might be healthy ( I am not sure). I feel though cooking has come a long way, one needs to keep in mind  is " Health". It is more important than any thing.
Ok. Here  I have used the patrode dough and prepared this " Patrode dough Pooris".
There was little dough remaining after preparing Patrode.(Everyone's favourite in our home). Pooris also loved by my sons and hubby. So the next morning I had the idea of using this remaining dough kept in the fridge and tried these " Wonderful Pooris ".
 Poories are one of the good breakfast that you can have in the morning. It helps you to full for a long time. The whole day activity makes the digestion easy and good. Your body needs oiling and it helps to provide the need. ( At least once in a while it is ok to have the oily food and it is my opinion too ).
Let us see the recipe Now :                                                                                 

Things Needed: 

Wheat flour: 2 Cups.
Patrode spice : 2  to 3 Table spoons.
Salt : to taste.

Oil:  2 Cups (For frying).

                                           

Method:

1. Mix wheat flour, patrode spice and little salt together and prepare poori dough using little water if needed.
2. Now divide the dough into small ball size and roll out pooris.

3. Keep a frying pan on the fire and put oil and heat. Fry pooris on both sides.

4. Fry these pooris on medium and high flame.Put it on a kitchen tissue so that extra oil is observed.

5. Serve the pooris with a cup of curd.
                                                   

Note: 

 Use water only if it quired. Prepare pooris as soon as you prepare poori dough. Or it may take lot of oil. Do not use stale Patrode dough. No need to add any oil or ghee while preparing the dough.

Serves: 3 
Time : 15 minutes.
Serves : 3 to 4.

           Preparing Patrode Hittu Spices. 

Coconut : 1 Cup
Coriander seeds : I full fist ; (3 to 4 Tablespoons)
Tamarind : 2 Gooseberry sized
Jaggery : 3 to 4 Tablespoons.(Powdered)
Jeera /Cumin seeds : 1 Teaspoon
Salt : As required
Turmeric Powder : A pinch.
Raw rice : 2 cups
Method :
Soak rice for 2 to 3 hours. Soak tamarind for 5 minutes and grind it with all the above ingredients. (Use clean tamarind to grind. Or you can soak tamarind and squeeze out the pulp and then use the pulp). Add rice and grind it nicely. Add salt and give a churn  and remove the dough from mixi jar.

Note :

Use only required dough to prepare poori. The rest can be used for preparing choice of your favourite dishes like, adding any edible leaves and preparing rotti, adding onions and preparing dosa, adding cut capsicum (capsicum dosa), adding carrots and carrot dosa or rotti etc.

Whole Moong (Black Moong) Kachori

Kachori is a famous snack from Rajastan and other part of North India. It is as famous as Samosas everywhere.  It is loaded with dals/legumes and herbs.
I have tried this Kachori with Wheat flour,  Whole Moong (black moong) and some spices from the kitchen shelf.

Black whole moong is one variety of moong that is grown especially in our Southern part of Karnataka. It is said that this black moong  helps to cool the body and keeps you healthy.
Normally we prepare " Moong Oggarane" (Usali/Kannada). Moong Oggarane means seasoning the boiled moong with mustard seeds, red chilly and then add jaggery, salt and coconut to it. The moong which is seasoned is nice to have as snack. It is also called as "Sundal" in Tamil.
We had this seasoned whole moong just like dry curry as side dish for lunch. I have added very little jaggery so the sweetness did not dominate the curry.
I have used the same " Whole black Moong" for the Kachori for filling and used roasted wheat flour for the outer layer. One has to deep fry with low flame to get the crisp in the Kachori.
I have used black whole moong, coconut and seasoned with mustard seeds, urid dal, red chilly and curry leaves.
You can use Whole Moong instead of black moong.
No Onions or No Garlic is used in this Kachori.

Things Needed :

Seasoned Black whole moong/Green Moong/  : 1 Cup
Wheat flour : 2 Cups
Salt : As required
Chilly Powder : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ghee : 1 Tablespoon
Oil : One cup (To fry).

Method :

1. Dry roast wheat flour for 2 to 3 minutes on low flame and let it cool.
2. Take a big bowl and add roasted wheat flour, jeera and chilly powder. Add ghee and salt. Mix it nicely.
3. Add required water and make thick chapati dough. Divide the dough into small portion.

4. Smash the seasoned whole moong and keep it ready for using.

5. Take a small portion of the dough and prepare small chapati.
6. Place a tablespoon of the whole moong in the middle of the chapati and bring all the sided together.

7. Fold the edges together nicely and just flatten it slightly.

8. Keep a small frying pan on the fire and heat. Once the oil is hot drop the ready kachori in hot oil.
9. Fry on both sides of the kachori. (Let the flame be low and medium).

10. Remove from oil and put it on a kitchen tissue.

11. Repeat the same with remaining dough and moong stuffing.

12. Serve Hot Kachoris with any chutney/ketchup/Sour and Sweet chutney.

Note :

You can add little garam masala to the whole moong and mix it well. It adds to the taste. You can use  Maida/All purpose flour instead of wheat flour. (Wheat flour is healthier). Roasting wheat helps the kachori to be crispy. .
Time : 30 Minutes. (If cooked whole moong is ready). 
Serves : 4 to 5 

You can also serve Seasoned Moong/Usli/Sundal as Snack. 

Preparation of Usli/Sundal/ Moong Seasoning :
Soak a cup of whole moong for 4 to 5 hours and then cook for 4 to 5 minutes (In pressure cooker)
Let it cool. Season this cooked and cooled moong with mustard seeds, urid dal, red chilly, ingh and curry leaves. Add coconut and coriander leaves and them mix it well.
Your Stuffing will be ready

Rava/Semolina Maddur Vada

Maddur Vada is loved by many and it is an easy snack to prepare enjoy your evening snack.
It can be prepared in many ways.  I am a fan of fried eatables. But I make sure it is done in healthy manner. Fried fritters are nice to have with a cup of coffee/tea or even fresh juice.

This Maddur Vada/Vade is prepared using Rava/Semolina, rice flour and wheat flour. Onions, green chilly and curry leaves are added and it has turned crispy and tasty.
These fritters are usually made with rice flour and Maida. (Alpurpose flour). I have used wheat instead of maida and Rava (more quantity) and less rice flour. Maddur Vada has turned crispy and crunchy. You must fry them on low and medium flame to get the crisp.
Eating oily food is not good for health they say. But you can not resist them. Just enjoy a few and work out, walk, dance and shed out the fat. That is what I can suggest.
Muddur Vada can be served as starter, party time, ladies kitty/tea party and you can have them as snack. Shelf life will only a day. (Fresh and fine).
Let us see the recipe Now :

Things Needed :

Rava/Semolina : 1 Cup (Medium sized)
Rice flour : 1/2 Cup
Wheat flour : 2 Tablespoon
Onions : 2 (Medium sized)
Green Chilly : 2 to 3 or more
Cumin Seeds/Jeerige : 1 Teaspoon
Salt : As required
Curry leaves : One Handful
Oil : 1 Cup (To fry)

Method :

1. Put all the flours (Wheat, Rice and Rava/Semolina) in a big bowl.
2. Remove the outer layer of onions and wash it. Cut into small pieces

3. Wash and cut green chilly and curry leaves in to small.
4. Mix all the ingredients nicely. (All flours, salt, chilly, cut onions and jeera).
5. Keep a pan and heat. Add 2 tablespoons of oil and heat. Put this oil on the top of the flours.

6. Mix it slowly and add required water and prepare thick dough.
7. Divide the dough into small ball size.

8. Keep a pan on the fire and heat. Add oil. Let the oil get heated. (On low flame).
9. Take a small size dough and pat it on the palm and let it be palm size.

10. Put slowly the vada you have patted on the palm. Let it fry on low and medium flame.
11. Cook on both sides and remove from the oil. Put them on the kitchen tissue.

12. Repeat the same with remaining dough and prepare Maddur Vadas.

 13. Serve Hot Maddur Vadas with a cup of coffee/Tea/Fresh Juice.
14. Hot Vadas goes well with coconut chutney.

Note :

Let the dough be bit thick. Add rice flour if necessary. Adding more chilly is optional. Adding hot oil is optional. You can add butter instead of hot oil.
Time : 30 minutes
Serves : According to your servings : 20 Vadas can be prepared.