Batate Chakkuli (Potato Chakli)

Batate Chakkuli is another recent try in my kitchen. Few months back I tried making this and somehow it didn't turn out as I wanted. Hence tried again with cutting down the potato amount. This time it turned out perfect. I adapted the recipe from a cook book written by Jaya V Shenoy.

Chakli/Chakkuli is one of our favorite snack. I enjoy making it at home just like my mother. I don't remember buying it from the stores atleast once. I always believe homemade chaklis(or any other snack for that matter) taste great. They are fresh and you know what went into it and which oil is used to fry them. It takes a little effort to make them but its worth at the end. Do try making this version and I hope you enjoy it. 

Ingredients:

• All purpose flour (Maida) - 1 1/2 cups
• Potato, small sized - 1 (yields about 1/2 cup)
• Red Chilli powder - 1 tsp
• Cumin seeds - 1 tsp
• Black(or white) Sesame seeds - 1 tsp
• Melted butter - 1 tsp
• Water - As required (I used 3/4 cup)
• Salt - To taste
• Oil - For deep frying

Procedure:

Take the flour (maida) in a cotton cloth and tie it tightly so that it is closed from all sides.

Now steam the mixture of flour (in cloth) for 15 minutes.

Once done allow it to cool for few minutes. It looks like this after steaming.

Once the flour is warm, it becomes easy to handle. Start breaking the lumps using your hand (because once it cools down completely, it hardens and hence more effort is required to break the lumps). 
Once done, steam cook the potato (I cooked mine in a microwave) and peel it. Then grate it using a grater.

Then sieve it in a large mixing bowl to get a lump free flour.

Now add in the grated potato, cumin seeds, sesame seeds, red chilli powder, salt and melted butter.

Mix it well and add water little at a time to get a non sticky, soft dough.

Keep the oil for heating on a medium-high. Now take the chakli making press. I used the mould plate having one hole.

Now divide the dough into two parts. Keep one part of the mixture closed (to avoid drying) and the other part in the mould. Now start rotating it in clockwise direction and make small/big chakli (the free end of the chakli should be sealed. Otherwise there are chances of  it opening up).

You can make chaklis on a parchment paper or banana leaf (as required for one batch. Don't make too much of them in advance. It will dry and fall apart while frying). I made 4-5 per batch (I made mini chaklis with half of the dough)

Then transfer it to hot oil carefully. 

Fry them evenly on both sides, until they turn light brown (another indication of the end point is the bubbles stop forming). Take it out and drain the excess oil on a paper towel.

Batate Chakkuli is ready!!

Allow them to cool then, store it in an air tight container.