Murukke (Chakli)

Ingredients

• 4 cups rice flour
• ¾ cup urad dal flour
• ½ tsp cumin seeds
• ¼ tsp asafoetida
• salt to taste
• oil for deep frying

Directions

1. Mix flour, cumin seeds, asafoetida and salt with enough water to get a soft dough (consistency same as pizza or chapathi dough). Knead well.
2. Heat oil in a wok.
3. Fill a cookie press or a chakli press and press the dough directly into the oil. Cook until lightly browned, turning once.
4. Transfer to a plate lined with paper towel, to absorb the excess oil.
5. Cool completely and then store in an air tight container.

Serves 12-15

Ribbon Pakoda

Ingredients

• 1 cup besan (gram flour or garbanzo flour)
• 2 cups rice flour
• 2 tsp chili powder
• ½ tsp asafoetida (hing)
• salt to taste
• oil for deep frying

Directions

1. Mix all ingredients with enough water to get a soft dough (consistency same as pizza or chapathi dough).  Knead well.
2. Heat oil in a wok.
3. Fill a cookie press or a chakli press with ribbon mould and press the dough directly into the oil. Cook until lightly browned, turning once.
4. Transfer to a plate lined with paper towel, to absorb the excess oil.
5. Cool completely and then store in an air tight container.

Serves 12-15