Palak Chakli

Palak Chakli - Namitha Tickare

What do we need:- 

For the Chakali flour mix:- 

4 cups Rice, washed and dried in shade 1 cup Phutane (roasted split chickpeas) ½ cup Udad dal (split black gram) ½ cup Chana dal (Bengal gram) ¼ cup Cumin seeds (jeera) Other ingredients:- 7-8 Green chillies 1 bunch of spinach (Paalak), blanced Salt to taste 3 tsp Sesame seeds (white til) ½ tsp Asafoetida (hing) 3 tsp Carom seeds (ajwain/ova) Oil for deep frying 

How do we do it:- 

For the Chakali flour:- 

1 Lightly roast the washed and dried rice, udad dal, chana dal, and cumin seeds. Keep aside to cool. 2 Add the Phutane dal and grind it from a flour mill.

For the Paalak Puree :- 

1 Blanch the cleaned and washed Paalak in boiling water for 2 minutes. Remove and hold under running cold water to stop the cooking process so that u retain the green colour. 2 Lightly fry the green chillies in 1tsp of oil. Grind the Paalak and green chillies together to make a puree. 

How do we proceed:- 

1 Take the chakali flour in a bowl. 

Add the salt to taste, Sesame seeds, Asafoetida, Carom seeds and 1 tbsp of hot oil and mix well. 2 Add the Paalak puree as required and knead medium soft dough. Add the kneaded dough in a chakali press and press down the dough while your hand moving round to make chakali roundels on a paper. 3 Make 3-4 chakali roundels at a time. 4 Heat oil for deep frying in a kadhai. When the oil is warm enough add the chakali for deep frying in the batches of 3-4 chakali’s at a time and fry it on low flame for 2 minutes on each side or till done. 5 Drain and remove from the kadhai and keep on absorbent paper to soak excess oil. 6 Repeat steps 3 and 4 for more chakali’s. 7 After they are cooled, store them in air tight containers.