We all love chakris in my family and when my son became vegan, I made some changes to the ingredients to make them vegan so that he wasn’t missing out. As mentioned in my previous posts most changes are minor and in this case there was no compromise to the taste.
Ingredients for about 40 Chakris:
- 2 cups rice flour
- 1/2 cup plain flour
- 1/2 cup chick pea flour
- 1/2 tsp chili powder
- 1 tsp salt
- 1 tsp turmeric powder
- 1/2 cup melted stork or any vegan butter
- 1 cup Alpro plain yogurt or any vegan yogurt
- 2 tbls lemon juice
- 4 green chilies
- 1 teaspoon grated ginger
- 2 tbsp sesame seeds
- 1 litre oil for deep-frying
1.Sieve the three flours in a mixing bowl.
2. Add the salt, turmeric, chili powder, melted stork, lemon juice and sesame seeds.
3. Transfer the Alpro yogurt with a cup of water to a blender. Add the green chilies and ginger to this mixture and blend well so that the chilies and ginger get blended in the yogurt
4. Use the wet mixture to bind the dough for the chakris. If the dough feels too dry, add some more water to bind the dough.
5. The dough should be soft. Leave this covered for 20 minutes. After 20 minutes, divide the dough into 8-10 equal elongated balls ready to put in the Chakri maker.
6. Place the dough in chakri maker using the disc with the star – or you can use an an icing bag.
7. Place a kitchen papaer or a plastic sheet on top of your work top and try pressing the dough out of the chakri maker or the icing bag and make small spirals of dough on the plastic sheet. Make sure, you stick the end of the spiral to the chakri to ensure, it doesn’t unwind when frying.
8. Heat the oil. To test if the oil is ready, drop a small piece of the chakri dough in the oil. If it comes up quickly- the oil is ready for frying. Reduce the heat to very low and lift the chakris one by one on to big flat spoon or skimmer and start to transfer them into the oil. At first just transfer 3-4 chakris to the oil and let the chakris cook as slowly as possible. Resist the temptation touch the chakris for a minute or two as you don’t want them to break or unwind. Turn over the chakris slowly to cook on the second side. Fry the Chakris until they are crisp and brown. Drain them on a kitchen paper. Once cool, pack them in a biscuit jar and enjoy when feeling peckish.
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