Ingredients
- 1 cup water
- 1 teaspoon ghee
- salt to taste
- 1 cup rice flour
- 1 teaspoon kalonji/ nigella seeds
- 1 tablespoon white sesame seeds
- 1 teaspoon red chilli flakes
- ½ teaspoon kashmiri red chilli powder
- 1 tablespoon fresh coriander
- 1 tablespoon curry leaves
- 1 teaspoon oil
- oil for frying
Note– Please read recipe notes in the end.
Main Equipment Used
- Non-Stick Kadhai: https://amzn.to/3Hemz2u
- Stainless Steel Kadhai: https://amzn.to/4l7btuh
- Induction cooktop: https://amzn.to/2Jkn4px
Steps In Making
- In a pan add water, ghee and salt. Once it turns hot add rice flour and mix well.
- Cook on low heat for 3-4 minutes. Once done cover the lid and let it rest for 10 minutes.
- Now transfer it in a bowl and add all the spices, fresh coriander and curry leaves and mix well.
- Knead to form a dough.
- Add a teaspoon of oil and knead for another few seconds.
- Now take very small portion of the dough, form it into a ball and then place it in between both your palms and gently press it to make small round shapes. Similarly make all the other rice chips.
- Now fry them in medium hot oil for 5-6 minutes or until they turn light brown in colour.
- Do not fry on high heat else they will remain undercooked from the centre.
- Let them cool down completely and then store in an airtight container for upto a month.
Recipe Notes
- Do not add extra water while kneading the dough. If your dough becomes very hard then just sprinkle few drops and knead it.
