Wednesday, 28 May 2014


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 / cottage cheese
100 gms.
Atta / wheat flour
50 gms. / approx. 4 tbsp.
50 gms. / approx. 4 tbsp.
Besan / chickpea flour
25 gms. / approx. 2 tbsp.
Haldi / turmeric pdr
¼ tsp.
Chilli pdr
¾ tsp.
Jeera / cumin seeds
¾ tsp.
For deep frying


                                                                         Chakli Press


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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