Sabudana Chakli is a savory snack from India. It is a spiral shaped, pretzel-like snack with a spiked surface.
Chakli is typically made from flours of rice, bengal gram (chickpea) and black gram (urad daal). It has several variations, depending on the types and proportion of flours used. Murukku, a similar snack typically made without the Bengal gram flour, is also sometimes called “chakli”.
As a child I have some wonderful memories of Diwali (An Indian festival of lights). Me and my friends would go around our building passing seasons greetings to all families. In return they would invite s home and we would get a tasting of all the sweets and savouries made in their homes. We would be so full by the end of the day just eating all of this. What a fun time that was. Miss the personal connect we had back then with neighbors. Things are not the same anymore.
One of friend’s mom always made Sabudana Chakli for Diwali. We would gorge on them happily. I had never made them personally. So I thought it was right fit this time to include it in my Diwali menu and my blog. This was my first attempt at any kind of chakli ever and thankfully it came out well. They are crunchy, crispy and tasty. They can be stored in an airtight container for weeks. You can enjoy them over evening tea or as a snack.
1/4 cup – Sago/Sabudana/Javarisi
1/4 cup – Yogurt
1 cup Rice flour
1 – 2 tsp Red chilli powder
2 tsp Hot oil
1 tsp Cumin seeds
2 pinches Asafoetida
Oil for deep-frying
Soak sabudana atleast for 3 hours in curd. Coat it well with curd. After soaking, it will get doubled.
In a mixing bowl, add the sabudana, chilly powder, rice flour, cumin seeds, chilly powder, asafoetida, and salt.
Mix it well.
Now knead this mixture into a soft dough. I used –Cuisinart DLC-2011CHB Prep 11 Plus 11-Cup Food Processor, Brushed Stainless
for this. It makes my job just so easy. Surely a must have in every kitchen. Add the hot oil and little water as you knead the dough.
You need a chakli press for this recipe. You can get this here – Tabakh Sev Sancha Sev Manual Pasta Maker, Stainless Steel
Heat the oil for frying. Fill this press with the dough and press it into the hot oil. It may or may not come as a full chakli, but nevermind. Fry them till they turn golden.
Remove them in a paper towel to drain out the excess oil.
It could be soft when you get it off the oil, do not panic, it will turn crisp soon. Store it and enjoy these chakli. They are very addictive. Mine were finished within minutes. I am surely gonna make some more very soon.