1 1/2 Cup yellow Mung or Moong dal
1/2 cup besan/chickpea flour
2 cup rice flour
2 1/2 tablespoon oil corn 🌽 or canola
2 teaspoon whole cumin seeds
1 teaspoon ajwain seeds
1/2 teaspoon turmeric powder
1 1/2 teaspoon red chili 🌶 papper powder (adjust to taste)
Juice from 1/2 fresh lemon 🍋
salt to taste
Oil for frying
Also need a chakri maker, Sev Sancha.
- Wash mung dal very well. 3 to 4 times.
- Cook the mung dal as follows: In a large pot, add 3 cup of water and the mung dal. Cook on medium heat, covering half way, for 15 minutes (stirring in between to ensure it doesn’t stick to the bottom of the pot). If you need to add more water, please do but it should be slightly thick and not too watery. Cook very well until it is soft and mushy. Let it cool.
- Add the following into the mung dal: ajwain/carom seeds, cumin seeds, red chili powder and turmeric powder as well as the salt and lemon juice. Mix well and let it get completely cold. It should look like this.
- After the mung dal is cold, add the oil and besan/chickpea flour and mix well.
- Add the rice flour, little by little, mixing until the mixture is thickened and slightly firm but still soft so that you can roll a ball with it. If you need more rice flour, please add until you get this consistency.
- Put a large piece of dough into the Sev Sancha and set aside.
- Heat oil on low heat until hot. Once hot, squeeze the dough out of the Sev Sancha into the oil, being careful not to splatter. Let it cook until golden brown. Check this video for that.
6: Line a large dish with two layers of paper towels. Once the chakri is fried then put it in the dish and let it cool the paper towels will soak up the excess oil.
It will look like that .
Note: Allergy Friendly, Gluten-free, Vegan, Dairy Free and Nut Free.
Kids love this snack and it tastes great with hummus and avocado 🥑 .