Mixed Grain Chaklie

Ingredients

• Wheat flour - 1 cup

• Rice flour - ½ cup

• Maida - ½ cup

• Besan - ½ cup

• Salt - to taste

• Chilli powder - ½ tsp

• White til seeds - 2 tsp

• Jeera - 2 tsp

• Butter - 3 tbsp

• Oil - to fry

Method

Mix all the four flours. Place in a muslin cloth and tie with a string.
Place in a steamer and steam for 20 minutes.
Remove the string and beat the ball of flours with a wooden spoon to powder it.
Sift(छानना) to remove any lumps, powder the lumps and sift again.
Add rest of the ingredients except the oil. Add water little at a time and knead into a
soft but not sticky dough.
Place some dough in the chaklie maker , press and make discs of concentric circles, on a piece
of butter paper or plastic sheet.
Transfer the discs carefully into moderately hot oil and fry till crisp.

Cool and store in airtight container.

Rice Chaklie

Ingredients:

• 340 gms Rice flour
• 115 gms Gram flour
• 1/2 tsp Asafoetida (hieng)
• 1 tbsp Til seeds
• 2 tbsp Butter
• 3 tsp Chili powder
• Salt to taste
• Oil for deep frying

Method :

•	Combine rice flour and gram flour with asafoetida, chili powder, butter and salt.
•	Wash 1 tbsp til seeds and add them to the flour mixture.
•	Pour water and knead to make soft dough.
•	Heat oil in a frying pan and press bits of dough through a mould.
•	Fry the chaklie in the oil till crispy and brown.
•	Drain with a perforated spoon (boondi jhara)and remove.
•	Rice chaklie is ready to serve.

Shakerpara

Ingredients :

• 2½ cup all purpose flour or maida
• 4 tbsp oil for moin
• 2-cup sugar
• ½ tsp cardamom powder
• oil /ghee for deep frying

Method :
Take a big bowl, mix maida and 4 tbsp oil/ghee for moin nicely.

Make medium consistency dough with warm water. Cover and leave the dough for 10 minutes.

Now smooth the dough and divide in 4 parts. Smooth each part in a round ball shape.

Take one ball of dough, cover the other three, and keep aside. Roll out the first dough ball in ½" thick disc. With a sharp knife cut it in small diamond shape pieces.

Similarly roll each dough ball one by one and cut out the diamond shape shakarparas. Now heat oil for deep-fry in a karahi.

When fully hot bring the flame to medium. Add a hand full of cut shakarparas and fry on medium to low heat till crisp and golden.

Take out and keep aside. Do not fry on high heat as the shakarparas will remain soft inside.

Similarly fry all the shakarparas and keep aside. Now in a deep pot add sugar and 1 cup water and elaichi (cardamom) powder.

Make a thick chashni (sugar syrup) of it. When a drop of syrup dropped in a cup of water starts to thicken immediately, take the pot off the heat.

Add all the fried shakarparas and keep turning with a spoon to coat all the pieces with sugar nicely. While doing this the syrup will start drying so mix the fried pieces quickly.

When completely dry take out in a bowl, cool and store in an airtight container.

Mathrie

Ingredients:

• Flour (maida) : 2 cups

• Suji (rawa) : ¼ cup

• Desi ghee : ¼ cup

• Salt to taste

• Oil for frying

• Ajwain : 2 tsp

How to make Mathrie :

Mix flour,ajwain and salt. Add oil and rub the flour between your palms until it takes the form of breadcrumbs,so that the oil coats all the flour nicely(This makes Mathri's crispier)
Add the lukewarm water a little at a time, kneading into a firm dough. Cover and set aside for a atleast 20 minutes.

Make small flat balls of lime size out of the dough . Roll them into 2 inch wide circles. Prick each mathri with a fork or khief in 5 to 6 places on both sides, so the mathris do not puff when frying. Keep them aside for drying on a newspaper or kitchen towels for atleast 1 hour,flipping it once in between.

Heat the oil in a frying pan. Fry a few matris at a time. Make sure that the oil is not very hot.It takes about 5 -7 minutes to fry about 10 -12 matris in one go. Fry the mathris until both sides are a light golden brown.
Cool before storing. Store in airtight containers.

•	Serve it with pickle.

Tips :

If the mathris are cooked on high heat, they turn dark brown and will become soft. So be patient.
Add more oil while kneading doug ,to make them more crispier.
You can also add fenugreek leaves and peppercorns to it ,to make them as of Haldirams.