Gluten free Chaklis Two Ways (Fried and Baked)

I am always looking for healthier versions of age old recipes. I have always loved making, and eating Maharashtrian "BhajaNi" chaklis, but now that I am gluten free, I keep trying to make new and improved recipes. I decided to make a "bhajani" type chakli recipe minus the wheat flour. This recipe works out perfect for me every time I make it. I make two versions of the same dough. I always fry a few since my hubby prefers them fried and bake some for myself. I think I have trained my brain to love the baked version, it is certainly not a replacement for the fried version, but I really love them. Actually, a dear friend pointed out to me, that since the recipe replaces the butter with avocado, it is also Vegan.

Vegan and Gluten Free Chaklis Recipe

Ingredients:

• 1 cup Rice flour

• 1/2 cup Besan (Chickpea flour)

• 2 - 3 tbsps (1 smallripe avocado)

• 1/2 teaspoon Haldi (Turmeric powder)

• 1/4 teaspoon Black Pepper

• 1/2 teaspoon Red chilli powder (adjust to taste)

• 1/2 teaspoon Ajwain seeds (carom seeds)

• 1 tablespoon white Til (Sesame Seeds - white)

• 1/2 teaspoon baking soda

• 1/4 teaspoon Hing (Asafoetida)

• 1/2 teaspoon salt, adjust to taste

• 2 - 4 tablespoons water, as needed

• 2 tablespoons oil

Steps

1. In a mixing bowl, add and mix the following and combine well – rice flour, besan, baking soda and salt, and keep aside.

2. In another mixing bowl, add the avocado, using a fork mash the avocado to a smooth consistency.

3. Add in the turmeric powder, black pepper, red chili powder, asofeotida, ajwain, sesame seeds and mix well. Mix well to combine all the dry ingredients. Keep it aside.

4. Add this mashed avocado mix to the dry ingredients and knead the flour into a semi-soft dough. Gradually, adding water little by little as needed, around 2-3 tablespoons, to combine and mix into a smooth dough. (DO NOT ADD THE WATER ALL AT ONCE- only as needed)

5. Cover the dough with a plastic wrap or a clean kitchen towel, to prevent it from drying. Let dough rest for 5 - 10 minutes.

6. Place the chakli disc with star shape into the chakli maker. Grease the chakli maker with some cooking oil (or cooking spray).

7. Take a small portion of the dough and add it to fill the chakli maker.

8. On a plastic wrap or wax paper start by pressing the handle and moving the chakli maker in a circular motion to create the spiral shape chaklis. For medium size chakli make around 3-4 circular rounds. Towards the end of the 4th circular round, break the dough off and secure it, by gently pressing the loose end to the outermost circle, so the chakli stays together.

9. Continue to make the spirals as needed.

FRIED CHAKLIS

• Make the chaklis on a plastic or parchment paper.

• Make sure the oil is thoroughly heated, before you gently add the chaklis into the oil.

• Drop the chaklis one by one, very carefully into hot oil and fry them on medium heat tuning them over every few minutes until they are golden brown all over.

• Move them onto a paper towel until nicely drained.

OVEN BAKED CHAKLI

• If you are baking the whole batch, you will need two 9 X 13 inches baking sheets, and parchment paper.

• Line two 9 X13 inches baking trays with the parchment paper and make the chaklis directly on the parchment paper.

• Using a pastry brush, apply some oil on top of the chaklis.

• Bake these chaklis in a preheated oven at 350 degrees Fahrenheit for 30 - 35 minutes, turning half way through.

• After 20 minutes, gently flip the chaklis using a spatula. Using the pastry brush, apply some oil on top of the chaklis, and bake for another 10-15 minutes or until light golden in color and crisp.

• You can fit about 12 - 14 chaklis on the baking tray. This recipe makes around 24-28 medium size chaklis.

Notes:

- Different oven temperature settings work differently, so please keep an eye on these, as they can burn easily and quickly. I made two batches of dough (one for fried and another for baked) and I got about 35 chaklis for the baked , 40 for the fried), based on the size I made. The baked ones took me around 30 minutes of cooking time. (Mine is a convection oven so as you can see, they baked pretty evenly.

- These chaklis can be baked in an airfryer too.

- Keep the dough covered between batches if you are not doing them altogether.

- Apply some oil on your hands while handling the dough to prevent it from sticking.

- Yes, the color of the chakli is slightly darker with the avocado. The avocado is used to replace the butter in the dough.

- You can make definitely make the chaklis without using avocado, if thats what you want. Substitute half cup of thick yogurt plus 2-3 tablespoons of ghee or butter to bind the dough. Of course, then it wont be vegan anymore, very tasty, nonetheless. Follow rest of the recipe as discussed earlier.