Seasons greetings. I made these for Diwali. First time attempting to make chaklis. They turned out perfect . I like how you provided detailed instructions and tips. Thanks Veena!
@@prem8590 You're most welcome, Prem. Glad you tried out my recipe and the chaklis turned out great. And thanks for the appreciation. Happy Diwali to you and yours too.
Thk u for this simple not so complicated recipe.Esp for someone like me who has never made chakli ever! I do so love them! A request! I've been wanting to buy a chakli machine since sometimes but am v unsure if I shd buy the crank one or the press type.Would appreciate your guidance on this..n if possible ,which make.....am v confused but v keen to make the chaklies!! Thk u 🙏❣️
@@khursheedtuli5931 Khursheed, you're most welcome. As for the chakli press, the crank type is easier to handle. I bought mine around three decades ago. I'm sorry I can't recommend any brand. But go for a stainless steel one and look for any established brand.
It's like deja vous....it's ditto the chakli recipe that I use, learnt from my elder sister years ago. Down to all the ingredients. I sometimes make 3:1::rice flour : besan. And I have the exact same slotted spoon that you have. What were the odds that I by chance stumble on to this recipe and see all this! The only difference, however, is in the skill. Yours is way ahead of mine. I struggle to get the round shape. Thank you for this video.
You're welcome, Girija. Yes, it's a strange coincidence. I arrived at my proportions for this chakli recipe (I also make another type of chakli adjusted to my satisfaction) after three trial and error rounds. I only share recipes I've tested and I'm personally satisfied with. About the round shape, don't worry, you'll get it with practice.
I tuned in to your channel just today and love watching your videos. Such beautifully explained step-by-step recipes; I can't wait to try them out. I have one question - can I substitute the besan with powdered urad dal?
Hi Ms Veena Can I minus the red chilli powder. So here's what happened I did try out your recipe for the 2nd time and it was a BIG FAIL inspite of following it step by step. The dough became a little soft and I added extra rice flour , then it wouldn't be soft so added a little hot oil to it and again rice flour .. fry then they were absorbing too much oil some were gooey so I fried them they were turning dark brown like burnt I Finally gave up n threw the dough😅😅.
@@onmyway.05 sorry to hear about the problems you faced. Unfortunately you made a series of mistakes. Let me explain. 1. You could reduce the chilli powder but don't omit it completely as that will affect the taste. Add half the quantity if you want. 2. When adjusting the consistency of the dough, if it's too hard you have to add water carefully, just 1 tablespoon at a time till you get the right consistency, and if it's too soft, you have to add rice flour just 1 tablespoon at a time. Since your dough changed from too soft to too hard, it's obvious you added too much flour. 3. You increased the oil, when the proportion of oil to the rice flour is very crucial in this recipe. Increasing the oil, will make the chaklis absorb more oil while frying and disintegrate. You absolutely should not add more oil than what is mentioned in the recipe. 4. Unless you get the dough consistency right, you shouldn't go to the next step of frying the chaklis. That would surely end in disaster and that's what happened. Your recipe failed because you did so many things wrong. Bottom line, you have to adjust the dough to bring it to the consistency shown in the video. and then fry the chaklis.
Susy, go by the manufacturing date of the rice flour. And I don't know if roasted rice flour is available in the market. All I've seen is regular rice flour or basmati rice flour. To make chaklis you don't need roasted rice flour.
You're welcome, Blanche. But unfortunately, I don't have a recipe for chitaps which includes using yeast, and eggs. But if you want to enjoy some simpler but equally delicious rice crepe / rice pancake recipe, please check out my video on Goan rice polle: ruclips.net/video/ZBEKCOSSYk8/видео.html and goan koiloreos: ruclips.net/video/Wq9GvFo50Hs/видео.html
@@onmyway.05 The ingredients proportions and the consistency of the final dough have to be right. Also the temperature of the oil while frying. Watch the video carefully.
Pressing out chaklis may need a little practice. Just remember to make tight spirals with the rounds of dough strands close together. I've included a link for a good chakli press in the description box that you might find useful. And here's the link for full recipe: veenapatwardhan.com/pat-a-cake/2021/11/03/quicknofailcrispchaklis/
Sylvia, some recipes, like this one, where technique os involved, need to be watched more than once to get a proper grasp on it. Going very slow when you actually have to move fast to make a particular product may not always be possible. And like in the case of making chapatis, making chaklis too needs practice and you can't expect to have things turn out perfectly in your very first attempt. So, Sylvia, I request you to watch the video often till you have understood every step properly before attempting to make chaklis.
Chhaya, you surely must have noticed that the entire video is not devoid of audio. There are audio explanations in the intro and my video also includes detailed essential tips explained at the end too. There was a genuine problem with the audio in the middle portion, but I made up for it with detailed captions. Perhaps you don't appreciate these either. Anyway, except for a handful of my videos, almost all have detailed audio from start to finish. Do watch some of my other videos, OK?
Thank you Veena aunty. Such yummy chaklis. Very well explained. Look forward to try other recipes.
@@paritapai5307 You're most welcome, Parita. And thank you so much for your appreciation.
Seasons greetings. I made these for Diwali. First time attempting to make chaklis. They turned out perfect . I like how you provided detailed instructions and tips. Thanks Veena!
@@prem8590 You're most welcome, Prem. Glad you tried out my recipe and the chaklis turned out great. And thanks for the appreciation. Happy Diwali to you and yours too.
Thk u for this simple not so complicated recipe.Esp for someone like me who has never made chakli ever! I do so love them! A request! I've been wanting to buy a chakli machine since sometimes but am v unsure if I shd buy the crank one or the press type.Would appreciate your guidance on this..n if possible ,which make.....am v confused but v keen to make the chaklies!! Thk u 🙏❣️
@@khursheedtuli5931 Khursheed, you're most welcome. As for the chakli press, the crank type is easier to handle. I bought mine around three decades ago. I'm sorry I can't recommend any brand. But go for a stainless steel one and look for any established brand.
Thank you for the useful tips and excellent video.
You're welcome, Sarojini.
Wow very nice and yummy thanku so much madam 🙏❤
You're welcome, Shubhada. And thanks for the appreciation.
Liked your simple quick method and valueable tips
Thank you so much for the appreciation, M Stephen.
Chaklis are looking great. I want to make this.
Thanks, Dinesh.
My favourite Diwali recipe. Will try.
Thanks, Arjun.
Such important tips. Your methods are so well explained. Thank you so much. A must try recipe this summer vacation
You're so welcome, Joan. And thanks a lot for the appreciation.
Perfectly explained, ma'am, thank you
You're welcome, Mina.
I love chaklis and I love your video, Veena Ma'am.
Thank you, Ashia.
It's like deja vous....it's ditto the chakli recipe that I use, learnt from my elder sister years ago. Down to all the ingredients. I sometimes make 3:1::rice flour : besan.
And I have the exact same slotted spoon that you have. What were the odds that I by chance stumble on to this recipe and see all this!
The only difference, however, is in the skill. Yours is way ahead of mine. I struggle to get the round shape.
Thank you for this video.
You're welcome, Girija. Yes, it's a strange coincidence. I arrived at my proportions for this chakli recipe (I also make another type of chakli adjusted to my satisfaction) after three trial and error rounds. I only share recipes I've tested and I'm personally satisfied with. About the round shape, don't worry, you'll get it with practice.
Wow! Wow! No words, chaklis are looking perfect.
Thank you, Daya.
Chaklis are looking superb n delicious.
Thanks, Surender.
Very nice, Veena ma\'am. Thank you
Thanks, Yashvni.
My chaklis became crisp and nice. Thank you so much.
You're welcome, Suresh.
The chaklis are looking very tempting.
Thanks, Rahul.
Lovely hands and a beautiful smile male my day. Enjoy everything you make. Will try one thing at a time 👍🌹
Thanks a lot, Deborah.
Very good ,excellent
Many thanks for the appreciation, Ruby.
I enjoyed your video. Very nice.
Thank you, Ujwal.
I am surprised it is so easy to make chaklis. Well explained.
Thanks, Yogender.
Such a superb video. Enjoyed
Thanks, Abhilasa.
Wow! good recipe and excellent video.
Thanks, Sunil.
Happy Diwali Veena & family. Thanks for this easy recipe.
You're most welcome, Brenda. And thanks for the Diwali greetings.
Hi, just watched your video, liked it. which Butter is used, unsalted/salted/homemade or vanaspati ghee?
Thanks for the appreciation, Sneha. I used salted butter. Use any good brand.
Superb, will surely try
Thank you, Versha.
One more well made video, Veena.
Thanks, Arbaz.
Good video and well explained.
Thank you, Kalyani.
Chakalis look great round
Thank you, Anuradha.
Will try this. But we need lot of practice to get the correct chakli shape?
Not that much, Just a little practice, Nutan.
supper and fantastic
Thanks, Tanwi.
wow..
Thanks, Mohan.
Please show how to make Medu Veda with a hole in the centre. Thx
Amelia, you're most welcome. I'll add this to my list of requested videos which is really, really long, and getting longer!
@@PataCake Thank you very much. Looking forward for the same. 👍👍
@@Amelia-zb8iw My pleasure, Amelia.
സൂപ്പർ ഐ like it
Thank you.
I tuned in to your channel just today and love watching your videos. Such beautifully explained step-by-step recipes; I can't wait to try them out.
I have one question - can I substitute the besan with powdered urad dal?
Welcome to my channel, Rita. And thank you so much for your appreciation. But no, you shouldn't replace the besan with any other flour in this recipe.
Nice!!! What if we use moong atta instead of besan? Will the chaklis b crisp? Thanks and happy Diwali!
Yes, the chaklis will be crisp, Sunila. And happy Diwali to you as well!
Which oil is best for frying chaklis?
Any good quality refined cooking oil will do, like sunflower oil, rice bran oil, and refined groundnut oil.
Like it
Thanks, Sunil.
This recipe can be made with moong dal flour?
I'm sorry, Ram kumar, I can't say. Because I have no experience of making chaklis with moong dal flour.
Hi so if the dough is a little soft what can i do
Add a little more rice flour to the dough.
Thank you 😊 it turned out perfect this time with you're recipe 🎉😊
@@onmyway.05 You're most welcome and thanks for your appreciation.
Hi Ms Veena Can I minus the red chilli powder. So here's what happened I did try out your recipe for the 2nd time and it was a BIG FAIL inspite of following it step by step.
The dough became a little soft and I added extra rice flour , then it wouldn't be soft so added a little hot oil to it and again rice flour .. fry then they were absorbing too much oil some were gooey so I fried them they were turning dark brown like burnt I Finally gave up n threw the dough😅😅.
@@onmyway.05 sorry to hear about the problems you faced. Unfortunately you made a series of mistakes. Let me explain.
1. You could reduce the chilli powder but don't omit it completely as that will affect the taste. Add half the quantity if you want.
2. When adjusting the consistency of the dough, if it's too hard you have to add water carefully, just 1 tablespoon at a time till you get the right consistency, and if it's too soft, you have to add rice flour just 1 tablespoon at a time. Since your dough changed from too soft to too hard, it's obvious you added too much flour.
3. You increased the oil, when the proportion of oil to the rice flour is very crucial in this recipe. Increasing the oil, will make the chaklis absorb more oil while frying and disintegrate. You absolutely should not add more oil than what is mentioned in the recipe.
4. Unless you get the dough consistency right, you shouldn't go to the next step of frying the chaklis. That would surely end in disaster and that's what happened. Your recipe failed because you did so many things wrong.
Bottom line, you have to adjust the dough to bring it to the consistency shown in the video. and then fry the chaklis.
What type of rice flour is roasted or freshly ground
Susy, go by the manufacturing date of the rice flour. And I don't know if roasted rice flour is available in the market. All I've seen is regular rice flour or basmati rice flour. To make chaklis you don't need roasted rice flour.
ozm one
Thanks, Aaush.
Hello Veena ma'am, what is the measurement of your cup... could you also give measurements in grams please.. thank you..
I use a standard measuring cup of 240 ml, Sunita. And sure, here are the weights: rice flour - 360g; besan - 25 to 30g; and 55g butter.
Thank you so much Ma'am.
D/Veena please display yr recipe of CHITUPS ASAP, Thank you Veena
You're welcome, Blanche. But unfortunately, I don't have a recipe for chitaps which includes using yeast, and eggs. But if you want to enjoy some simpler but equally delicious rice crepe / rice pancake recipe, please check out my video on Goan rice polle: ruclips.net/video/ZBEKCOSSYk8/видео.html and goan koiloreos: ruclips.net/video/Wq9GvFo50Hs/видео.html
Hi why does the chakli turn hard like stone and what can I do to refresh them
If you follow my recipe and the instructions properly, the chaklis won't be hard.
Hi since you're an expert I want to know what I could do for my chaklis not to turn hard like stone for sure will try out you're recipe @@PataCake
@@onmyway.05 The ingredients proportions and the consistency of the final dough have to be right. Also the temperature of the oil while frying. Watch the video carefully.
Thank you ? I will be trying it out today and will post ?@@PataCake
Pressing out chaklis may need a little practice. Just remember to make tight spirals with the rounds of dough strands close together. I've included a link for a good chakli press in the description box that you might find useful. And here's the link for full recipe: veenapatwardhan.com/pat-a-cake/2021/11/03/quicknofailcrispchaklis/
Happy Diwali Veena
I love ur tight spirals of chakli
I must try it out
@@dulcinafurtado1598 , thank you. Do try out the recipe.
IIT uni ji
Thanks for getting in touch.
Please go slowly as we are new thank younilu
Sylvia, some recipes, like this one, where technique os involved, need to be watched more than once to get a proper grasp on it. Going very slow when you actually have to move fast to make a particular product may not always be possible. And like in the case of making chapatis, making chaklis too needs practice and you can't expect to have things turn out perfectly in your very first attempt. So, Sylvia, I request you to watch the video often till you have understood every step properly before attempting to make chaklis.
I don’t like recipies where they don’t speak and explain
Chhaya, you surely must have noticed that the entire video is not devoid of audio. There are audio explanations in the intro and my video also includes detailed essential tips explained at the end too. There was a genuine problem with the audio in the middle portion, but I made up for it with detailed captions. Perhaps you don't appreciate these either. Anyway, except for a handful of my videos, almost all have detailed audio from start to finish. Do watch some of my other videos, OK?
Hebbar is hit channel without sound