Peri Peri Chakli Sticks

Ingredients 

• 1 cup semolina (rawa/suji)
• Salt to taste 
• 2 tablespoons butter
• 1 cup rice flour
• Oil for deep-frying 

Peri Peri Masala

• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• ½ tablespoon dried garlic granules
• ½ tablespoon dried basil
• 3 tablespoons red chilli flakes
• Salt to taste 
• 10-12 black peppercorns
• 2 tablespoons dried onion flakes
• 1½ tablespoons coriander seeds, roasted
• ½ tablespoon roasted cumin seeds
• ¼ teaspoon citric acid

Method

1. Heat 1 cup water in a deep non-stick pan, add salt and butter and let the water come to a boil. Add semolina, mix well and cook for 1-2 minutes. Transfer it on to a plate and set aside to cool slightly.
2. Meanwhile, to make peri peri masala put parsley, oregano, garlic, basil, red chilli flakes, salt, black peppercorns, onion flakes, coriander seeds, cumin seeds and citric acid in a blender jar and blend to a fine powder. Transfer it to a bowl.
3. Heat sufficient oil in a kadai.
4. Add rice flour to the cooled semolina mixture and knead into soft dough.
5. Divide the mixture into 2 parts. Grease the chakli press with oil and stuff it with a portion of the prepared mixture.
6. Press out chakli sticks, cutting them with a scissor at regular intervals, directly into hot oil and deep-fry till light golden and crisp. Drain on absorbent paper.
7. Sprinkle the peri peri masala and mix gently.
8. Transfer them into a serving bowl and serve. Or store them in an airtight container.