One of my husband's frequent complaints is that I don't consider his taste preferences when I plan to cook and especially if I am cooking for a blog event, he doesn't cross my mind at all. I would just shrug it off saying that he would protest anyway even if I am not blogging since majority of his favorite dishes fall under the category of deep fried foods and I cook them rarely. I made it a point this time to cook his favorite savories first when planning this month's marathon so that he can enjoy them guilt-free. Some of the savory dishes I am presenting in this marathon are regular features in my kitchen whereas I tried some for the first time.
The first in the series are these baked chaklis. I personally like them since they are guilt-free, taste decent and the baking cuts down the deep frying time. And besides my husband is the one who usually in charge of using the chakli press and so this version is pretty breeze for me. :) I use the same chakli dough that has been in our household for generations while preparing the baked versions too and it works out well. Other chakli doughs can be substituted as well. While this baked version do not replicate the authentic deep fried version, I think they still taste pretty good and are on healthier side.
Ingredients: (Make about 40 chaklis)
2 cups rice flour
1/2 cup roasted chickpea powder / daliya powder
2 tbsp. uraddal powder
1.5 tsp chili powder
1.5 tsp salt
2 tbsp white sesame seeds
3 - 4 tbsp. hot oil
A few pinches of asafoetida powder
Scant 1 & 1/4 cups water
* Combine all the ingredients in a mixing bowl except water. Add water and make a soft dough. (The dough should not be very stiff.)
* Preheat the oven to 325 deg F.
* Grease a baking sheet or line with parchment paper / aluminum foil. Fill the chakli press with the prepared dough and press chaklis onto the baking sheet, spacing them slightly apart.
* Spray or brush them tops with oil and place them in the oven. Flip them once midway and spray them again with oil. Bake until they are golden brown through out and done. My batches took around 40 to 45 minutes to bake. (If you are not sure whether they are done or not, taste them and if properly done, they should not taste raw.)
* Let them cool and store them in an air-tight container.