Diwali is here and one popular and most loved Diwali snack which we get in everyone's house is chakli. Today chef Ajay Chopra brings you the recipe of healthy Multigrain Chakli which can be easily made at home. This Diwali make healthy and serve healthy with Vimal presents Swaad Tyoharon Ka only on India Food Network. Stay tuned for more festive recipes.#chaklirecipe #diwalisnacks #diwalireceipesSUBSCRIBE to our Channel - http://bit.ly/SubscribeToIndiaFoodNetworkFollow Us on Social Media :-Facebook: https://www.fb.com/indiafoodnetworkTwitter: https://twitter.com/IFN❤ Instagram: https://www.instagram.com/indiafoodnetwork/IFN Website: http://indiafoodnetwork.in/Love our recipes? Hit 'LIKE' and show us your support! :)Post your comments below and share our videos with your friends. Spread the love! :)Download our App - http://bit.ly/DownloadIndiaFoodNetworkAppINGREDIENTS: 1 cup Ragi Flour (Finger Millet)1 cup Bajra Flour ( Pearl Millet)1/2 cups Rice flour1/2 cup Gram flour 1/4 cup Urad dal flour2 tsp Cumin seeds (Jeera)Red chilli powder to taste1/4 teaspoon Asafoetida (hing)1 tablespoon Butter, (Melted warm)2 cups Lukewarm WaterSalt to tasteVimal Refined Cottonseed Oil for deep fryingMethod 1. To begin with the Ragi Chakli, dry roast the five flours until aromatic for about 4 to 6 minutes on medium heat. Switch off the heat and cool it completely in a clean bowl before adding hing powder.2. Now add chilli powder, salt and cumin together in the flour along with a tablespoon of melted Vimal table butter in the mixture and mix thoroughly.3. Now add the lukewarm water little by little and mix into a semi soft dough. Roll them out into 3 or 4 sections and shape them into cylinders before adding the dough batches in the Greased Chakli instrument.4. Press them into tiny concentric circles, or strands, of any desired shape and size on a plastic sheet so as they don’t stick to the surface.5. Heat Vimal Cottonseed Refined oil in a deep fry pan on medium-high. When the oil starts to smoke, add a tiny ball of dough; if it sizzles and rises to the oil surface, the oil is hot enough.6. Reduce the heat to medium; gently lower the chaklis into the oil.7. They will sink, and foam at first, then come up to the surface quickly. Flip them over to the other side and let cook to a golden brown. Drain the savouries on a paper napkin or sieve over a bowl. When they are completely cool, store them in airtight boxes in a cool dark place.8. You can even sprinkle red chilli powder on it if you enjoy it spicy.
