It’s Diwali season again, the Festival of Lights! People are all busy cleaning up their homes, buying pretty new clothes and lots of fire-crackers and diyas. Many even draw beautiful Rangoli in front of their homes surrounded by lamps of light (diya). It’s a fun festival, colorful, bright and noisy with all the fire-crackers bursting away….and that’s just how we like to celebrate Diwali.
Oh! and the
best part…of course the goodies. So many lovely sweets and snacks are prepared and
shared and the preparation starts from few weeks before the big day. Some
prefer to just buy the snacks, others prepare them at home themselves…either
way it’s a lot of fun.
I have
celebrated Diwali in our own small ways after our marriage. I still remember our
first Diwali when we were just newly married and living in Chennai. Wanting it
to be extra special, I made Besan Laddo, Chakli and Gujiya (karanji), all for
the first time, and apart from the chakli getting semi-burnt, the rest all
came out fine!! We decorated the house with lots of light and along with my sis-in-law
and bro-in-law (who were also newly married), we burst lots of crackers and had
a lot of fun. My sis-in-law’s name is also Manju.
Manju chechi
(as I call her) had called us to her home for dinner and she made some amazing
Dal kachori, Veg Biriyani, raita and Gulab jamuns that evening and it was just
splendid. I remember all this just like it happened yesterday…Nostalgia is a
weird thing! :-)
After that our next Diwali’s have all been here at
Minneapolis and it has been fun every year. We usually go to the temple and burst crackers
there and then have a grand potluck dinner at our friend’s place followed by
more bursting of crackers. It’s a festival we eagerly wait for each year. We
have been lucky to have friend’s whom we can proudly call next to family and we
don’t miss a chance to celebrate any festival.
Last year I made some Ring Murukku and Chakli along with some fusion sweets like Gajar Halwa and turned some of it into Carrot Halwa filled Chocolates and Spiced Mango burfi.
I will share the ring murukku recipe soon as well. Apparently it has taken my lazy bones a whole year to share this with you :) I’m yet to decide what to make this year…Lol!
I love crunchy snacks and chakli (murukku) is my favorite of
them all. My mom’s elder sister, my velliammachi, used to make the most awesome
chakli’s I’ve ever eaten. Infact these don’t come quite close to how she used
to make them, but for my first try it came out very decent I should say and
they are made with whole wheat flour.
Well apart from the frying in oil, you can say it’s a bit healthy :-P
1 ½ tsp
Jeera/ ajwain
Have a fun and safe Diwali!
-Manju
Well apart from the frying in oil, you can say it’s a bit healthy :-P
You'll Need
1 cup Wheat
flour
¾ tsp Red chilli
powder
1/8 tsp Asafoetida
1 tsp hot oil
Salt - as needed
Room temp water - as needed to
form the dough
Oil - For deep frying
Directions
1. Place the atta powder
in a clean white muslin cloth and tie it up like a pouch. Using a steamer or
idli vessel , steam cook atta. Cover and Steam cook for 15 mins to 20 mins.
2. Untie and when it is
warm enough to handle, break it roughly and sieve it into another bowl and
break any bigger pieces with hands.
3. Heat oil in kadai,
meanwhile you prepare the dough. Add red chilli powder, asafoetida, salt and
jeera and a tsp of hot oil and Make dough with water. It should be a stiff yet
smooth and non sticky dough.
I used the star shaped hole plate to make these chakli.
4. Press the dough using the
pressing gun and form into a concentric circle shape or coil shape. I
pressed in onto my silicon mat (you can use an oiled plate or wax paper to
shape the dough onto)
5. Make sure the oil is hot
enough and Using a spatula transfer each chakli into the hot oil and deep fry
both sides until crisp and golden brown.
Drain over a paper towel and
store in an air-tight container.
Notes:
1. Never let oil fume at
any point, regulate the heat now and then
2. Make sure water
doesn't enter the wheat powder while steaming and once steamed the whole-wheat
flour (atta) should look dry and devoid of moisture.
Recipe Source: Rak's Kitchen
-Manju
The chaklis look fantastic... the kids love this but never made them at home... got to try...
ReplyDeleteNever tried making at home. They look delicious!!! I liked the idea of using wheat flour for this.
ReplyDeletewhole wheat murukku have turned out beautiful dear..bookmarked to try sometime,Manju :)
ReplyDeletewhy do we have to steam the flour....Cant we jus mix up with water directly and make chaklis ? never heard of steaming the flour, which is why a bit curious....want to try out...
ReplyDeleteNiru, steaming the flour apprently gets rid of any excess moisture and air in the flour, once you steam, the flour will become hard (almost like a biscuit), which you can easy break down with hands. This will result in a non-soggy and crunchy murukku. That's my experience basically. Try it out and let me know how it turns out.
Delete-Manju
They look so yummy... Wishing you a happy diwali!
ReplyDeleteVery nice and tempting muruku.
ReplyDelete