Ragi Chakli ~ BM#6

Check what the other marathoners are cooking on this second day of BM#6 while I am presenting these yummy ragi chaklis. 
Ragi chaklis taste absolutely fabulous though they may not be one of those visually stunning munchies one comes across. Sesame - cumin combo dominate the flavor department making these chaklis very addictive. If you have kept away from ragi because of its earthy flavor, then I would highly recommend trying these chaklis or the cookies I previously posted. This delicious, crunchy snack is a perfect companion for your evening cup of coffee / tea or a right one to just munch on.

Ingredients: (for 25 small sized chaklis)
1 cup ragi flour
1/4 cup each - urad dal flour (skinned blackgram flour)
1/4 cup - powdered daliya / roasted chick peas / pappulu
Salt to taste
1 Tbsp white sesame seeds
1 Tbsp cumin seeds
1 Tbsp ghee
Oil to fry the chaklis
(Note: I mean standard American measuring cups when I mention the quantities.)

Utensils needed:
A mixing bowl for the dough, a kadai to fry in, chakli press with 3 star disc and a big slotted spoon

Making chaklis:
* Heat oil in a kadai on medium flame.
* Meanwhile, combine the flours, salt, sesame seeds and cumin seeds in a mixing bowl. Add the ghee and rub into the mixture. Then add water slowly to the flour mixture to form firm 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. (Use the disc with three stars.) 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. (Don't worry if you don't get perfect circles.) Fry on low flame till they are fried through out uniformly both sides and turn crisp.
* Remove them with a slotted spoon and drain them on paper towels. Repeat the process with the remaining dough.

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