Recipe

Recipe:
1. Mixing the Flours:
- Take 3 bowls of Jowar flour and 1 bowl of all-purpose flour (maida). Mix them thoroughly
in a large bowl.
2. Adding Spices:
- Add 2 tablespoons of coarsely ground sesame seeds and 1 tablespoon of coarsely
ground cumin seeds to the flour mixture.
- Add 1 teaspoon of asafoetida, 2 teaspoons of red chili powder, 2 teaspoons of turmeric
powder, and salt to taste.
- Add 5 tablespoons of oil (or ghee) to the mixture.
- Mix everything well using your hands, ensuring that the oil and spices are evenly
distributed throughout the flour.

3. Kneading the Dough:
- Gradually add water to the mixture and knead it into a smooth dough. Make sure the
dough is not too hard or too soft.
- Cover the dough and let it rest for 2-3 minutes.
4. Preparing the Chakri Maker:
- Lubricate the Chakri maker (sancha) with oil to ensure smooth operation.
- Take a portion of the dough that can fit into the sancha at once.
- Soften this portion of dough by kneading it with a little water for at least 5-6 minutes. This
ensures the Chakri will not break and will come out of the sancha easily.
5. Forming the Chakris:
- Fill the softened dough into the Chakri maker.
- Use eco bake paper to form the Chakris into small circular shapes. If you don’t have eco
bake paper, you can use plastic sheets greased with oil.
6. Frying the Chakris:
- Heat oil in a deep frying pan on medium to high flame.
- Once the oil is hot, carefully place a few Chakris into the oil.
- Fry them until they start bubbling and float on the surface. Turn them upside down to
ensure even cooking.
- Fry for about 4-5 minutes until they are golden brown and crispy.
- Remove the Chakris from the oil and place them on a paper towel to drain excess oil.
- Wait for the oil to heat properly before starting the next batch of frying.
7. Storing:
- Once the Chakris are completely cooled, store them in an airtight container. They will
stay crispy and fresh for up to a month.

Conclusion:
Now, you can hear the cracking sound and know that your Chakris are perfectly crispy and
delicious. Enjoy them with your family and friends.
If you liked this recipe, please share it and subscribe to our channel for more delicious
recipes. Don't forget to comment and tell us how you liked this recipe. See you soon with a
new recipe!
---

Tips for Perfect Chakri:
- Make sure the dough is well-kneaded and not too soft or too hard.
- Lubricate the Chakri maker well to avoid any sticking issues.
- Fry the Chakris at medium to high flame to ensure they cook evenly and become crispy.
- Ensure the oil is hot enough before frying each batch.
- Store the Chakris in an airtight container to maintain their crispiness.