Palak (Spinach) Chakli

Ingredients

2 cups whole wheat  flour

½  cup chopped spinach leaves, boiled and made into puree

½ teaspoon thymol /caraway seeds (Ajwain), a bit crushed 

½ teaspoon sesame seeds

½ teaspoon red chili powder

½ teaspoon coriander powder

½ teaspoon sugar powder

A pinch of asafetida

Salt to taste

Oil for frying

Appliances:
Kitchen Press Machine (to make the Chakli)

Method

Place the whole wheat flour in the center of square piece of cotton cloth.

Tie it.

Steam it for about 10 minutes in a steamer.

Remove from steamer.

Crush the flour to again make powder.

Mix asafoetida, sesame seeds, ajwain, red chili powder, coriander powder, sugar power and salt to the flour.

Now mix spinach puree to the flour and with a little water (as much required to make soft dough)  Make the dough soft.

Place a star shaped plate in the kitchen press machine.

Fill the kitchen press with prepared dough and close it.

Grease a plate with a little oil.

Press the kitchen press a bit and rotate it over the plate in a clock wise direction from center towards the edges of plate in desired sizes, so that the dough coming out of the star plate forms a round chakli shape.

Prepare all chakli like this.

Heat oil in a kadhai/wok.

Deep fry all the chakli in the oil on a medium flame on both sides to golden brown colour.

After cooling to room temperature these chakli can be stored in an airtight container.

These chakli can be stored at room temperature in an air tight container for about 5-6 weeks