This appetising snack is crisp and crunchy in taste. You can get the authentic texture of the poori by adding unsalted butter or fresh makhan while binding the dough.
Rice flour (3 cups)
All-purpose flour (maida) (2 cups)
Green chilli (hari mirch) paste ( 3 tbsp)
Bengal gram (chana dal) (1/4 cup)
Lal Mirch/Red Chilli Powder (1 tsp)
Jeera/Cumin Powder (1 tsp)
Carom seeds (ajwain) (2 tsp)
Butter (makhan) (1/4 cup)
Curry leaves (kadipatta), finely chopped (15-20 leaves)
Salt ( to taste)
Oil (for deep frying)
Soak chana dal for 2–3 hrs and set aside.
In a large mixing bowl, combine rice flour, maida, salt, Jeera/Cumin Powder, Lal Mirch/Red Chilli Powder, carom seeds, curry leaves, green chilli paste, soaked chana dal, salt and mix well.
Add the butter and mix it into the flour.
Adding 3-4 tbsp of water at a time, make a smooth dough and set aside for 30 mins.
Heat oil in a kadhai on medium heat. Divide the dough into about 30 pedas (balls).
Lightly oil two 5-inch square plastic sheets, place a dough peda on one of the sheets and then place the other sheet on top of the ball. Flatten it into a 2-inch disk.
Peel the top layer off and using your fingers, dampen the top of the disk lightly.
Now remove it from the sheet and gently drop it into the hot oil. Fry for 3–5 mins until both sides are golden brown.
Remove onto an absorbent paper to drain excess oil.
Store cool chekkalus in an airtight container for up to 2-3 weeks.
Serve it with a dollop of your favourite chutney.