RICE FLOUR CRACKERS/ CHIPS

RICE FLOUR CRACKERS

Ingredients:

Rice Flour or Arisi Maavu _ 1/2 cup

Salt as needed

Onion _ 1 tbl spoon

Cumin or Jeera _ 1/2 t spoon

Garlic _ 2

Chilly Powder _ 1/4 t spoon

Ghee _ 2 t spoon

      Grind onion, cumin and garlic to a paste.

      In a pan boil 3/4 cup of water and ghee. 

      Add onion paste, required salt and mix it well.

      Add the rice flour in the boiling water and give a quick stir just for 2 minutes in low flame.

      Once the flour mixture is lightly cooled, mix it very well with your hands to get a smooth chappathi dough texture.

      Make small balls and flatten it using rolling pin, with some dry rice flour to thin chappathi.

      Cut into desired shapes and deep fry in medium flame in batches.

      Once the bubbles in the oil subsides remove the chips in a tissue paper.

      Season the chips with little salt and Chilly powder.

      Crunchy rice flour crackers can be stored in an air tight container for minimum 2 weeks.

NOTE:

      While rolling the dough you need to do softly.

      Otherwise the chappathi tends to break easily.

      We can also add chat masala powder for seasoning the chips.

      Roll the chappathis little thin so that the chips are more crispy.