Scrumptious Gluten-Free Masala Chakli with Spicy Mint Chutney

Allergens

Soy (if using soybean oil)

Ingredients

• 1. 1 cup rice flour 2. 1/2 cup besan (chickpea flour) 3. 1 tsp cumin seeds 4. 1/2 tsp turmeric powder 5. 1/2 tsp red chili powder 6. 1/4 tsp asafoetida 7. 1/4 cup ghee or oil 8. Salt, to taste 9. Water, as needed

Instructions

1. In a large mixing bowl, combine rice flour, besan, cumin seeds, turmeric powder, red chili powder, asafoetida, and salt.
2. Gradually add ghee or oil to the dry ingredients, using your fingers to incorporate until the mixture resembles coarse crumbs.
3. Slowly add water to the mixture while stirring, forming a firm dough.
4. Divide the dough into equal portions and roll each out into a thin, long log.
5. Cut the logs into small, round pieces and press them gently with a fork to create the signature chakli shape.
6. Heat oil in a deep frying pan and carefully add the chaklis in batches. Fry until golden brown and crispy, turning occasionally.
7. Remove from heat and place on a paper towel lined plate to drain excess oil.

Chef’s Insight

The balance of spices and crunchy texture make these chaklis irresistible. Experiment with different spice blends to create your unique flavor profile.

Notes

Be sure to monitor the heat while frying the chaklis to prevent burning or overcooking.