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Method:
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Cook the mung dal to a paste like consistency
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In a big bowl add rice flour, mung dal paste, turmeric, salt, chili powder, carom seeds or cumin
seeds.
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Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix.
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Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor.
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Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle.
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Heat oil for frying. Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated.
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Gently make a spiral with the chakli mould or icing bag and deep fry to a golden brown.
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Cool completely before storing in an airtight container.
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Ingredients
