baked chakri
So many Gujarati snacks center around being spicy, crunchy, and often fried. I love the first two, but try to maintain as healthy of a diet as possible (without sacrificing flavor, of course), so I’m always looking for ways to avoid frying. Not to mention the mess that it makes when doing so. Fortunately, my mom is also a big culinary experimenter, and she was able to find a foolproof way to bake chakris so that they are even better than when they are fried because they maintain their perfect shape, satisfy that crunchy element, and without all the extra fat. I hope you’ll give these a try and add them to your regular snack rotation. audiobooks!
baked chakri
Equipment
- Sancho
Ingredients
- 3 cups Rice Flour
- ¼ cups Self-Rising Flour
- ½ cups Grapeseed or Neutral-Flavored Oil
- 2 tsp ajamo
- 1 tsp jeeru
- 1 ⅓ TBSP red chili powder
- 1 ½ tsp turmeric
- 3 tsp salt
- ¾ tsp baking soda
- 2 TBSP lemon juice
- 2 tsp white sesame seeds
- 1 tsp ground black pepper
- ¼ tsp cinnamon/cloves powder
- ½ cup yogurt (can use vegan yogurt)
Instructions
- Mix rice flour, self-rising flour, and neutral-flavored oil together until melded.
- Mix in remaining ingredients and add water as needed to get to soft ricotta texture (likely 1-2 cups water added slowly)
- Oil all pieces of sancho before using, and fill it avoiding air pockets
- Using the sancho, make concentric circles on a baking sheet lined with parchment or silpat.
- Spray the top of the chakri with neutral oil, and then bake in the oven. Flip halfway through cooking when they are sturdy and hold their shape (~ 15 mins)
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