Nachni Batata Chakli

Friday is here! Hope all is well in your world. I am back with a vegan gluten free snack. My Mom's Nachni Chakli recipe with potato and coconut milk. Fresh coconut milk is quite common in coastal Konkani cuisine. My childhood favorite Diwali snack. Now my 7 year old kiddo likes it. Hope you all love it too!

Ingredients:

Ragi/Nachni/Finger Millet Flour - 1 cup

Boiled Mashed Potato - about 1 cup

Besan/Chickpea Flour - 1/4 cup

White Sesame Seeds/Til - 2 tsp

Carom Seeds/Ajwain/Owa - 1 tsp

Kashmiri Lal/Red Chili Powder - 1 tsp

Ground Black Pepper - 1/2 tsp

Light Brown Sugar - 1 tsp

Coconut Milk - about 1/4 cup

Olive Oil - 2 tsp

Salt

How to cook Nachni Batata Chakli:

In a big mixing bowl, add ragi flour, besan, peeled mashed potato, sesame seeds, carom seeds, black pepper powder, chili powder, sugar and salt. Mix well. Now add coconut milk, little at a time and knead to make a soft, non sticky dough. Lastly, add oil and knead again for few seconds. Cover the bowl with plastic food wrap and let it rest for 15 - 20 minutes.

Kashmiri Lal adds more color and not heat.Paprika is a good alternative for Kashmiri Lal. My Mom always made chakli with fresh coconut milk. I like that flavor in chakli. I have used store bought coconut milk. You can use water instead of coconut milk.
Heat oil for deep frying.
Divide the dough into 2 or 3 balls, depending on how big or small your Chakli Maker is. Grease the inner part of the chakli maker with oil. Place the star shaped plate and put one dough ball. Close the lid.

When oil turns medium hot, hold the chakli maker above the frying pan. Carefully turn the handle so that the star shaped dough falls in the frying pan.
Alternatively, you can make round chakli/murukku on a parchment paper and slide it carefully to the medium hot oil.
Deep fry chakli until color changes slightly on both sides. Remove chakli when bubbling of oil stops.

Taste fried chakli for salt and other seasonings. Repeat the same for other dough balls and deep fry them in batches. Let the chakli cool down completely before storing in an airtight container.

Binge on vegan healthy homemade Ragi Aloo Murukku!

Comments

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family. My Mom used to make this stir fry very often. Just like cabbage, this vegetable in available in two colors - green and purple. I was quite hesitant about the purple one, as I haven't seen that back in India. Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal) Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....

Whole Wheat (Atta) Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing. When you make such fried fast food at home, you get to make some changes to make it healthy. Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did. Ingredients: Whole Wheat Flour/Atta - 1 cup Carom Seeds/Ajwain/Owa - 1 tsp Ghee/Clarified Butter - 1/2 tbsp (optional) Olive Oil or any other Oil - 1/2 tbsp Potatoes (Russet) - 2 medium Green Peas/Matar - 1/2 cup Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Ginger (grated) - 1/4 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Green Chilli - 1 Coriander/Cilantro Leaves - few sprigs Salt Oil for frying How to make Indian Samosa: Making Samosa Crust: In a mixing bowl, add whole wheat flour, carom seeds and little salt. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix...

One Day At A Time!

Search This Blog