Kachri is a rice snack that is stored in pantry and needs frying before you can eat it. These days nobody makes them at home but I vividly remember my mother making it when I was growing up. It used to be a popular snack in India almost like potato chips.
|Preparation time:||1 hour|
|Rice Flour||1/2 cup|
|Red Chilli Powder||1/2 tsp|
- Soak rice flour in 2 cups of water for one hour.
- Add salt and red chilli powder. If you want to experiment you can even add other spices like cumin seeds etc.
- Cook the mixture in a wok on medium heat while stirring it constantly with a whisk.
- It will start thickening very soon. Keep whisking so that there are no lumps.
- Once it becomes so thick that it does not pour, it’s done.
- Let it cool for a few minutes so that it’s easy to handle.
- Fill it in an icing bag with a thick nozzle.
- Layer a tray with plastic.
- Now pipe the rice batter in any shape you like. Traditionally they are shaped like jalebi.
- Leave them is sun till they are completely dry. Once dry, Kachri is ready to be stored away in a jar.
- To serve, fry Kachri in hot oil. They should puff up as soon as they touch the oil but don’t let them brown at all. They usually double in size.
- As you can see that they shrink quite a bit after drying so make sure that your nozzle is thick.
- If you don’t have icing bag, you can make a cone out of a thick plastic and cut the top to make the nozzle.
- Make these only on a hot sunny day because you want these dried within a day for best results.