Saturday, February 4, 2023

Thai Chakli 

By Chef Raveer Brar, 19 Oct, 2019

    Preparation time: 1 hour, 20 minutes 

    Cooking time: 10 minutes 

    Serves: 4 


    For the chakli flour:

    • ¾ cup rice
    • ¼ cup chana dal
    • 2 tbsp dhuli urad dal
    • 15 gms poha

    For the dough:

    • 1 tbsp oil + for deep frying 
    • 4 tbsp Thai red curry paste 
    • 1 tbsp Thai red chili sauce
    • 3 tbsp sesame seeds 
    • Salt, to taste


    • Dry roast the chakli flour ingredients individually. While roasting they should release nice aroma. 
    • Combine all the ingredients. When it has completely cooled down give it to a flour mill and make a very fine flour of it. (Alternatively you can grind it to a fine powder in a grinder and then sieve it. But you won’t get the same results). 
    • Measure the prepared flour and take equal quantity of water (Suppose the flour is one cup then water should also be one cup). 
    • Keep water for boiling. Add oil, red curry paste, red chili sauce, sesame seeds and salt. When water comes to a boil add the chakli flour and mix briskly in one direction. Cover and steam for one to two minutes.
    • When the mixture has cooled moderately, start kneading it. Add water if required. Knead into soft dough. Keep covered with a damp cloth.
    • Put a portion of dough in the chakli mould and pipe the chaklis on a paper. Cut it with scissor when desired size and repeat. Form in batches. (If spirals are not being formed that means dough has less moisture, add some water and knead well).
    • Heat oil in a kadai. Deep-fry the chaklis till golden brown. Remove and drain excess oil.
    • Store in air tight containers. 


    Aanarsa by Chef Ranveer Brar

    A passionate foodie since his early days, chef Ranveer Brar believes God lives in food! 

    Mithai Falooda

    This Masterchef India (Season 4) co-judge is a professional food stylist and a television show host with successful food shows, namely, Breakfast Xpress, Snack Attack, Homemade, Thank God It's Friday, Health Bhi Taste Bhi and a travel series, The Great Indian Rasoi.

    Sugarfree Rasgulla By Chef Raveer Brar

    Chef Brar has also represented India at the World Pastry Forum (WPF).

    Beetroot Kachori

    With over 15 years of experience in the food industry and over 10 years as executive and corporate chef across India and the USA, chef Ranveer has been recognized for his contribution to various cuisines by institutions such as The American Institute of Wine & Food (AIWF), Academy for International Culinary Art's (AICA) and James Beard House

    Hot Chocolate Kulfi

    When I was younger my grandma would bring me a Fudgsicle when she would pick me up from school during the summer. 

    Ghughra Galette

    In the galette version, the pie crust is filled with a frangipane-like filling using the ingredients typically found in ghughra.