Potato Chakli is a delicious snack that can be eaten during fast or vrat or even otherwise. To make this chakli, I have used the 'vrat ka ata' or the special flour that is used to make 'vrat ka thalipeeth'. Please click on the link to find out the recipe for this special flour. But even if this flour is not ready at home, you can dry roast some 'vrat ke chawal' or 'samak ke chawal' or barnyard millet till slightly pink in color and then grind it into a fine powder. You can then use this powder instead of the 'vrat ka ata'.
- Potatoes - 2 medium boiled and peeled
- 'vrat ka ata' or 'samak ke chawal' - 4 tbsp
- Salt - To taste
- Red chili powder or green chili paste - About 1/2 tsp or to taste
- Cumin Seeds - 1/2 tsp
- Oil - For deep frying
- Completely mash the boiled potatoes leaving no pieces. You can mash with your hands or use a masher or even a grater to mash completely.
- If using 'vrat ka ata', add it to the mashed potatoes. (If using 'samak ke chawal', dry roast them till slightly pink in color and then grind into a fine powder. Add this powder to the mashed potatoes.)
- Add salt, red chili powder (or green chili paste), and cumin seeds.
- Mix thoroughly with a kneading action to make a smooth dough.
- Try rolling a small portion of this dough into a cylinder. If you cannot, apply little water with your hand and knead once again to make a soft dough. Repeat this step till a perfect soft dough is made.
- Keep oil in a pan for heating.
- Take a small portion of this dough and fill the chakli dispenser.
- Make 3-4 spiral chaklis on a plate.
- When the oil is medium hot, add the chaklis one by one to hot oil and fry them on low-medium heat till they are golden brown in color.
- Remove on a paper towel.
- Allow to cool completely and then store in an air-tight container to enjoy crispy potato chakli anytime.