I woke up this morning with that irritable state of mind I usually feel whenever I miss my job. I accept that I really miss those busy mornings I used to wake up to; eager to meet new people, running all over the house searching for matching earrings and choosing the lip-stick that goes with the color of the eyeliner or the shoe that will match the belt. It's true that, at times, I miss being appreciated and recognized for all the hard work with a tinge of regret for leaving that job and yet, I can't stand the idea of leaving my little one and going off to work.
So, to get my sanity back and to feel better about myself, I came down to my kitchen. It is my place of comfort since I forget about everything else when I cook. When my mind thinks of modifying a recipe to it's healthiest version, the challenge keeps me away from all the negative thoughts and every time something good comes out of that. This is one of those modified recipes that helped me stay away from those thoughts for a while and made my day.
I had seen similar recipe in the Special K video where Vikas Khanna sir makes those crispy Chaklis using Special K cornflakes. I had the original Kellogs Cornflakes at home and thought of giving it a try though modifying the original recipe a little bit to my needs. So, here is the oil-free, guilt-free and perfect healthy and crunchy all time favorite Chaklis.
|Nutritional Information (Approx) (per serving)|
|Rice flour||1 cup|
|Yogurt||1 &1/4 cups|
|Baking soda||a pinch|
|Cumin seeds||1 teaspoon|
|Carom seeds||1/2 teaspoon|
|Sesame seeds||1 teaspoon|
|Chilli powder||1/2 teaspoon|
Preheat the oven to 200 degrees. Grind the cornflakes to a coarse powder. Mix together Ground powder, Rice flour, Cumin seeds, Carom seeds, Salt, Sesame seeds, Baking soda and Chilli powder.
Add yogurt to the dry ingredients and form a dough. If the mixture seems too dry, add a tablespoon of water. Knead the dough for a minute or two. Leave the dough covered for 10 minutes.
Oil the chakli maker, take a portion of the dough and place it inside the chakli maker. Tighten the lid and move in circles to make chaklis in spiral shape.
Line a baking tray with Aluminium foil and dust a little flour on it. Arrange the spirals on the Baking tray. Bake for at-least 25 minutes at 180 degrees and flip the chaklis half way.
Let them cool completely before storing in an air tight container.
* Do not knead the dough too much. If the dough has enough moisture, the spirals will flow freely.
* You can replace the chilli powder with green chilli paste + ginger garlic paste.
* Do not bake them for more than 30 minutes, they will turn rock hard. At most, you can bake them for 27 minutes, that will give perfectly crunchy chaklis.