Aloo Janthikalu / Potato Chakli

Inspiration behind these crunchy, yummy chaklis has been the alu sev I buy at the store.

Ingredients:
2 cups chickpea flour / besan
1 cup rice flour
1 cup cooked and mashed potato
1 tsp carom seeds / cumin seeds
Salt and chili powder to taste
Oil to deep fry (I use canola oil)
Utensils needed:
A mixing bowl for the dough, a kadai to fry in, chakli press with 1 or 3 star disc and a big slotted spoon

Making chaklis:
* Heat oil in a kadai on medium flame.
* Combine the flours, potato, salt, chili powder and cumin seeds in a mixing bowl. Then add water slowly to the flour mixture to form soft (not watery) dough that can be passed through the chakli press.
* Now to test whether the oil is hot enough to fry, slowly slide a pinch of dough into the oil. If it sizzles and comes to surface, then the oil is ready. If not, heat the oil a little longer.
* Take a small portion of the dough and fill in the chakli press. Using your hands, press the mould over the hot oil making circling motion so that coils of dough from the mold dropping into the oil make a circle shape. (I used a single, star shaped disc. Any shaped disc will do). Or you can first press the chakli on an oiled plastic sheet or a flat spoon and flip it into the oil.
Flipping now and then, fry them on low flame until they turn golden brown. 
* Don't let the chaklis turn very brown. Remove them with a slotted spoon and drain them on paper towels. Repeat the process with the remaining dough.

Linking this to Design a Menu - 3 by Harini - Jaya.

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