Photo: Billjones94 · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dinner

Chikhalwali

Traditional 12. Chikhalwali recipe

🧺 Ingredients

• All-purpose flour (maida): 150g (¾ cup + 2 tbsp)
• Whole wheat flour: 50g (⅓ cup)
• Ghee: 30ml (2 tbsp)
• Salt: 3g (½ tsp)
• Turmeric powder: 1g (⅛ tsp)
• Asafoetida (hing): pinch
• Ajwain (carom seeds): 3g (½ tsp)
• Water: 60-80ml for dough
• Oil: 500ml for deep frying
• Jaggery: 150g, grated
• Water: 100ml
• Cardamom powder: 1g (⅛ tsp)

👩‍🍳 How to make Chikhalwali

1. *Jaggery Dip (make first):*
2. In small pan, combine jaggery and water on medium heat.
3. Stir until jaggery dissolves (3-4 minutes).
4. Boil for 5 minutes. Mixture should look like light honey (single-string consistency when cool).
5. Add cardamom powder. Mix well.
6. *Dough:*
7. In bowl, sift together maida and whole wheat flour.
8. Add salt, turmeric, asafoetida, and ajwain. Mix well.
9. Add 30ml ghee. Rub in with fingers until breadcrumb texture.
10. Add water gradually, knead into stiff dough (should hold together but not be sticky).
11. Knead for 3 minutes until smooth. Cover with damp cloth. Rest 10 minutes.
12. *Shaping & Frying:*
13. Divide dough into 20-25 portions (about 15g each). Roll into tight balls.
14. On flat surface, slightly oil palm. Gently press each ball into thin, round disc (7-8cm diameter, 3-4mm thick).
15. Heat 500ml oil in deep pan on medium-high heat (3-4 minutes). Oil should be hot but not smoking.
16. Test oil: Drop tiny piece of dough—should sizzle immediately and rise.
17. Carefully slide chikhalwali disc into hot oil. Fry 15-20 seconds on first side (bottom should turn golden).
18. Flip immediately. Fry 10-15 seconds on other side until pale golden (it should puff slightly).
19. Remove with slotted spoon to paper towels.
20. Repeat with remaining dough.
21. Color: Pale to light golden (not dark brown)
22. Texture: Crispy, crunchy, puffs when broken
23. Should float immediately

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