Chawal ki Kachri
Chawal ki kachri / Chawal ke phool- sundried and fried home made rice crisp
Servings: 5 person
Ingredients
- 1 cup Rice Flour / Chawal Ka Atta
- 4 cup water check notes below
- 1/2 tsp Salt / Namak
- 3/4 tsp Chili flakes /Kuti hui laal mirch
- 1/3 tsp Papad khaar
- pinch Asafoetida / Hing powder optional
- 3/4 tsp Cumin Seeds / Sabut Jeera
Instructions
- Take a heavy bottom pan and add rice flour and water and mix it well .
- Add salt , asafoetida and papad khar and mix well. ( you may need some extra water as each rice variety absorb different amount of water, in that case add 1 more cup water.)
- Now put it on the flame and keep stirring it using a whisk or spatula. whisk work best.
- keep cooking for around 10 minutes till it start to thicken.
- Now cover the pn with a lid and let it come to room temperature.
- Add chili flakes and cumin seed and mix it well. there will be no lumps in the mixture , it should be smooth in texture.
- Grease a plate or plastic sheet with little oil.
- Fill the mixture in a polythene bag or piping bag and make medium size mangodis or thin long straws, you can make any pattern of your choice.
- Sun dry them for at least 2-3 days till they dry completely.
- Store in a airtight jar, stays fresh for more then an year.
- Heat oil in a pan and deep fry few on high heat.
- Drain on a paper napkin and enjoy.
- you can sprinkle some chat masala/ chili powder or peri peri masala to enhance the taste.
Notes
you may need 4-5 cups of water , as each rice absorb different amount of water so adjust accordingly