10 min in 4 types of Chakli No mould 4 easy Chakli recipes Kodubale Kulkul

Ingredients

• 2 cup Gram flour
• 1 cup Poha, (powder) Poha Powder
• 1 tbsp Semolina, (powder) Rava Powder
• Salt to taste
• 1 tsp Ginger Garlic Juice
• ½ tsp Black pepper powder
• 1 tsp papad khar, papad khar
• 1 tsp Ghee
• 1 cup Water
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• 2 tsp Hot oil
• 1 tsp Powdered sugar (optional)
• Oil for frying
• 2 cup Gram flour
• 1 cup Poha, (powder) Poha Powder
• 1 tbsp Semolina, (powder) Rava Powder
• Salt to taste
• 1 tsp Ginger Garlic Juice
• ½ tsp Black pepper powder
• 1 tsp papad khar, papad khar
• 1 tsp Ghee
• 1 cup Water
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• 2 tsp Hot oil
• 1 tsp Powdered sugar (optional)
• Oil for frying

Steps

1. In a large bowl, add gram flour, poha powder, semolina powder, and salt to taste.
2. Add ginger garlic juice, black pepper powder, papad khar, ghee and mix well.
3. Add degi red chilli powder, water and mix it well, combine everything well and make a dough.
4. Add hot oil, powder sugar and knead it again.
5. Form dough into small sized balls. Take some dough and make a lemon sized ball.
6. Roll it out into a thick rope. Join two ends of the rope to form a loop. Press the joint nicely so that the loop doesn’t break.
7. Or else you can just simply take a small dough and press with your thumb and give it a shape.
8. You can give any desired shape you want. Or
9. Grease back of a fork with some oil. Flatten the ball of dough and press it onto the back of the fork, forming a rectangle the length of the back of the fork tines.
10. Starting at the bottom end of the fork, roll dough up tines and off fork and into a tight curl. The end result will be a tube-like curl with ridges from the fork on it. Place curl on a plate and work the remaining dough similarly until it is all used up.
11. Heat oil in a kadai, once the oil reduces the flame to medium fry kulkuls, making sure to turn them often until they are a light golden brown color.
12. Fry on medium hot oil. Fry the rings in batches until nicely golden in color.
13. Transfer to a paper napkin to drain excess oil.
14. Serve or cool down then store in an airtight container.