JHATPAT CHAKLIS

Wheat flour - 1 cup

Rice flour - ½ cup

Maida - ½ cup

Besan (chick peas flour) - ½ cup

Salt - to taste

Chilli powder - ½ tsp

White sesame seeds - 2 tsp

Cumin seeds - 2 tsp

Butter - 3 tbsp

Oil - to fry

METHOD:
Mix all the four flours. Sieve them together. Place in a muslin cloth & tie a loose knot.

Place on the perforated sheet of an idli vessel and steam for 20 minutes under cover.

Remove the string and powder the steamed mixture.

Sift to remove any lumps and collect in a vessel.

Add rest of the ingredients except the oil. Add water little at a time and knead into a

soft but not sticky dough.

Place some dough in the chakli press and make discs of concentric circles, on a piece

of butter paper or plastic sheet.

Transfer the discs carefully into moderately hot oil and fry till crisp.

Use all the dough. Cool and store in air tight container.