CASHEW - HALF CUP
firstly, in a bowl take ½ cup cashew, ½ cup water and soak for 30 minutes
transfer the soaked cashew into mixi jar and blend to smooth paste. keep aside.
RICE FLOUR - 2 CUP
in large bowl, take 2 cup rice flour, ¼ cup besan, ¼ tsp turmeric, ½ tsp chilli powder, 2 tbsp sesame, ¾ tsp salt and pinch hing.
BUTTER - 1 TBSP
now add 1 tbsp butter, crumble and mix until the flour is well combined with butter.
add cashew paste and water slowly and start to knead the dough.
WATER - HALF CUP
knead to smooth and soft dough adding water as required.
now take star mould and fix to the chakli maker
OIL - GREASE SIDES
grease the chakli maker with some oil. this prevents the dough from sticking to mould.
furthermore, make a cylindrical shape out of dough and place the dough inside the maker
tighten the lid and start preparing chaklis. on the wet cloth or butter paper make small spiral shape chaklis by pressing. seal the ends so that it doesn’t fall apart while deep frying.
take one murukku at a time and slide it into the hot oil.
flip the murukku and fry on medium flame till they turn crispy from both sides.
furthermore, drain over a paper towel to remove excess oil.
READY TO EAT
finally, once cooled enjoy instant kaju chakli or store in an airtight container for 2 weeks.