I have been wanting to make these chakli's for some time now but somehow kept postponing it. Always the time would just not be right.
Finally managed it and have been wondering why I was delaying it for so long, coz they were ready in a jiffy.
PANEER CHAKLI / SNACKY COTTAGE CHEESE SPIRALS
INGREDIENTS
Paneer / cottage cheese
|
100 gms.
|
Atta / wheat flour
|
50 gms. / approx. 4 tbsp.
|
Cornflour
|
50 gms. / approx. 4 tbsp.
|
Besan / chickpea flour
|
25 gms. / approx. 2 tbsp.
|
Salt
|
T.T.
|
Haldi / turmeric pdr
|
¼ tsp.
|
Chilli pdr
|
¾ tsp.
|
Jeera / cumin seeds
|
¾ tsp.
|
Oil
|
For deep frying
|
Chakli Press
METHOD:
1.
Crumble the paneer and put it in a non stick
pan.
2.
On low heat sauté it till most of the moisture
evaporates and it starts to stick a little to the base. It will also start to
form like a soft ball. Remove and cool.
3.
Add all the other ingredients except the oil and
using little water knead it into a semi soft dough.
4.
Apply a drop of oil to your hands during the
final kneading, just to prevent the dough from sticking to your hands.
5.
Heat the oil, get it to smoking hot point and
then put the gas on low.
6.
Grease the chakli press from inside. Put the
dough in it and press out 2 – 3 chaklis on a clean plastic sheet. This helps in
picking them up with ease before frying.
7.
Put them for deep frying 1 or 2 at a time
depending on the quantity of oil in the pan.
8.
Fry them on slow heat turning them around till a
shade darker than light brown. At this point the bubbles in the oil would have
also considerably reduced.
9.
Remove and cool. Store in an airtight container.
Makes around 14 – 15 pieces depending on the size. Serve it as a tea time
snack.
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