Beetroot Chakli

Beetroot Chakli

Ingredients

Rice flour 1 1/2 cup
Gram Flour 1/4 cup
Beetroot Puree ¾ cups
Red Chili powder 3/4 teaspoon
Asafoetida powder 1/4 teaspoon
Sesame seeds (white) 3/4 teaspoon
Butter (room temperature) 2 Tablespoons
Salt 1 teaspoon
Oil for deep frying 

Method

Mix all dry ingredients in a bowl. (Rice flour, gram flour, red chili powder, asafoetida powder and salt)
Add the sesame seeds, crumble the butter into the flour and mix. Slowly add beetroot puree and make stiff dough. Place star shape disc in the chakali maker
Fill the chakali maker with some dough with star hole plate. Make sure you grease some ladles to press the chakali first in that then drop them in oil. This is to ensure that we get a properly shaped chakali
Heat oil in kadai, and deep fry chakali over medium flame.
Remove them out and drain excess oil in a paper tissue. Let them cool completely,

Store in air-tight box for upto 3 weeks.