Chakli

Method

Coarsely grind the peppercorns, cumin seeds and dried red chilli together. Mix rice flour, urad dal flour, salt, ground spices and asafoetida in a large bowl. Add 30ml oil and mix well with your fingertips until the mixture resembles breadcrumbs. Gradually add water whilst mixing to form a smooth, pliable dough without lumps, similar in consistency to potting soil. Heat oil in a deep pan to 170°C. Fill a chakli maker with the dough and pipe spiral shapes directly into the hot oil, frying 4-5 at a time until golden and crisp on both sides, approximately 2-3 minutes total. Remove with a slotted spoon and drain on absorbent kitchen paper. Store in an airtight container once completely cooled.