Suitable for:
Vegan, Vegetarian, Low Carb
Output:
Makes approximately 250gm chakli.
Protein Density:
45.00%
Time:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
Recipe Macros: Defatted Soya Chakli
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 827 kcal | 93 g | 20 g | 95 g | 69 g |
Ingredients: Defatted Soya Chakli
| Ingredient | Qty | Spices | Qty |
|---|---|---|---|
| Defatted Soya Flour | 150 g | Haldi | 1/2 tsp |
| Besan | 60 g | Hing | 1/2 tsp |
| Rice Flour / Rava | 15 g | Red Chili Powder | 1/2 tsp |
| Oil | 15 g | Salt | 1/4 tsp |
| Black Pepper Powder | 1/4 tsp | ||
| Rock Salt | 1/4 tsp | ||
| Kashmiri Chili Powder | 1/4 tsp | ||
| Sendha Namak | 1/4 tsp |
Procedure: Making Filling
1. Mix all ingredients and make a soft dough including oil. Let it rest for 15-20 minutes.
2. Then divide it into portions and shape it in the form of chaklis or chakli sticks.
3. Air-fry it at 140 degree celsius for 7 mins.
4. Flip it and again and air-fry it for 3-4 minutes.
Crispy soya chakli is ready to munch.
Enjoy with tea, coffee, sharbat.
Outcome:
Light brown, crispy, sweet spicy taste and sweet aroma.
Shelf Life:
It should last easily for a month in an airtight container.
Storage Instructions:
Store the soya chakli in an airtight container to maintain its crispiness.
Additional Info:
- You can add dehydrated tomatoes or oregano or any herbs to get a flavour of your choice.
