Potato and Rice Crispies

I had wanted to make a new version of Chakali for the Diwali  and that’s why  I decided on Potato. Unfortunately for me, the rice flour that I had bought was not of a very good quality and was breaking away while I was trying to make the round swirls. The frustrated and exhausted me decided to make small finger shaped crispies. These became easy to make and turned out ‘too good to resist’ in taste. They were extremely crispy and absorbed very less oil. These vanish very fast once served so one needs to make them in bulk.

It needs minimum ingredients and yields maximum satisfaction. In case your rice flour is of good quality one can make the round shape…else just make finger shape crispies and deep fry them.

Ingredients

2 katori/vati rice flour

1/2 katori/vati boiled and finely grated potato

1/2 katori/vati butter or clarified butter

1 tsp red chili powder

1/2 tsp ajwain/ova/carom seeds

1/4 tsp asafetida

1 tsp cumin powder

salt to taste

oil for deep frying

Method

 

Ensure that the potato is completely mashed else it will create a problem while making the crispies and will get stuck in the instrument. Mix all the ingredients. With the help of lukewarm water make a dough of toothpaste like consistency. Divide the dough into 3 equal parts.

Heat oil on  a medium flame. Apply oil to the Chakali yantra and using the chakali making section of the instrument, make finger shaped crispies directly into the oil. The oil should be hot enough, so when the crispies are put into it they come to the surface immediately. Fry them  in medium-low heat till lightly golden brown in color. Do not fry in very hot oil else the crispies will not be cooked from inside.

Cool and store them in an air tight container.

Sending this to  Diwali Dhamaka hosted by Purva

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