Falahari Chakli

In a mixing bowl combine together rajgir ataa , singhare ka ataa , ginger green chillies paste , coriander , malai , til and salt , mix them nicely .

Now by adding little water knead a medium tight dough , so that chakli can be easily come out from the mould .

Heat oil for deep frying , first on high flame , then make the flame low medium . Put the dough in the greased chakli mould and start making the chaklis .

Make them on a plastic sheet or butter paper , as they are very gentle , we have to be very careful otherwise they might break .

Now slowly slide the chaklis in the hot oil , 5 – 6 pieces at one time .

Fry them , by turning them regularly , until it becomes light brown and crispy . Be very careful by turning them .

When they are done , take them out in an absorbent paper .

When it cools down completely then store them in an airtight container .

They will be good for 10 – 12 days .