Make crispy chakli from besan and poha in minutes without special molds

As the holiday season approaches, homes begin preparing various dishes. During this special period, when it comes to delicious food, hot, crispy flatbreads pair perfectly with a savory dry potato snack. If you want to move away from ordinary wheat flour flatbreads and try something new and very tasty, be sure to make crispy wheat flour flatbreads.

The flatbread, made from a mixture of wheat flour, crushed grain, and carefully selected spices, is not only delicious but its flavor becomes even richer when served with a dry snack. Below is a simple instruction on how to prepare this dish.

You will need: 2 cups of wheat flour, 2 teaspoons of crushed grain (for crispiness), half a teaspoon of ajwain, 1 large tablespoon of cumin or finely chopped fresh cilantro, salt to taste. For brushing (moyan) — 2 tablespoons of hot oil or ghee. For frying — oil or ghee.

To make the wheat flour flatbreads crispy, you must add 2 tablespoons of crushed grain to the dough. Additionally, adding 2 tablespoons of hot oil to the dough and kneading the dough slightly firmer guarantees that the flatbreads will be very tender and crispy, and they will not absorb much oil.

First, prepare the dough: sift the wheat flour and crushed grain into a large bowl. Then add ajwain, cumin, salt, and the moyan from hot oil, mixing well. After that, gradually add warm water and knead a firm dough suitable for flatbreads. Cover the dough and let it rest for 15–20 minutes so that the crushed grain has time to swell.

After that, divide the dough into small balls. Lightly brush them with oil and roll them into a round shape (be careful not to make the flatbreads too thin). Heat the frying oil in a pan to medium-high heat. Drop the rolled flatbreads into the hot oil and gently press them with a spatula so they puff up like balls. Fry on both sides until golden and crispy.

Serve the hot, crispy wheat flour flatbreads with a savory dry potato snack or with your favorite sauced dish; this combination will appeal to everyone.

During the cold season, besides traditional corn flatbreads, you can prepare delicious cornmeal halva. This dessert, made using ghee, palm sugar, and dried fruits, is distinguished by its excellent taste. The article offers a simple recipe for making this treat at home.

If you are craving something sweet and warm in winter, you can make cornmeal halva. Although cornmeal is usually used to make flatbreads, it also makes a very tasty halva. This dessert, made with ghee, palm sugar, and dried fruits, is not only delicious but also easy to prepare. It can be made when you have a sweet tooth or for a special occasion.

If you are tired of usual semolina or legume halvas and want to try something new, cornmeal halva will be an excellent choice. A simple recipe for preparing this dessert is presented below.

To begin, take a thick-bottomed pot and heat desi ghee in it over medium heat. When the ghee melts, add the cornmeal. Then, stir the flour constantly over low heat, frying it. Frying will take about 10-12 minutes. The flour is considered well-fried when its color becomes light golden and a pleasant aroma appears.

After that, gradually pour in water or milk, continuing to stir continuously. It is important to add the liquid in portions to avoid lumps. Next, add palm sugar or regular sugar and mix thoroughly. If you are using palm sugar, it should be grated or dissolved in a small amount of water beforehand. After that, cardamom powder is added to the halva.

Then, chopped cashews, almonds, and raisins are mixed in, and everything is thoroughly combined. The halva is cooked over low heat, stirring constantly. As soon as the mass thickens and starts to separate from the sides of the pot, turn off the heat.

Your delicious cornmeal halva is ready. Serve it hot and enjoy the taste during the winter.

The 'Sabores do Campo' program, broadcast by Jornal do Campo, presented a typical recipe from Goian cuisine: the gueiroba pie, also known as guariroba. This dish is prepared by Ms. Isolina, a resident of a farm located in Silvânia, Southeast Goiás.

This recipe holds historical value for the family and is usually served at social gatherings. Ms. Isolina reported that she learned to make the pie from a friend named Edson Diniz, known by the nickname Chicão, who passed away several years ago.

The gueiroba used in the preparation is grown directly on the farm. After harvesting, cutting, and peeling the ingredient, Ms. Isolina follows the recipe using a wood-fired stove. The final product is a pie topped with mozzarella and tomato slices, sufficient for about twenty servings.

Ingredients

The following items are needed for the preparation: 500g of gueiroba, 5 cloves of garlic, 1 large chopped onion, 3 sweet peppers, 3 tablespoons of milk butter, 1 tablespoon of yeast, 1 tablespoon of sweet paprika, 1 tablespoon of chimichurri, 1 tablespoon of lemon pepper, 1 tablespoon of saffron, 1.5kg of tomatoes, 150g of fresh herbs, 200g of mozzarella, 3 tablespoons of wheat flour, 100ml of oil, basil to taste, salt to taste, and 4 eggs.

Preparation Method

First, in a pot, the oil, chopped garlic, onion, and sweet peppers must be combined. Salt is added, and then the chimichurri, lemon pepper, saffron, and sweet paprika are mixed, stirring well to integrate the seasonings.

Subsequently, the tomatoes, basil, and fresh herbs are added. It is cooked, stirring occasionally, until the tomatoes soften and the sauce thickens. When the sauce reaches the desired consistency, it must be removed from the heat and allowed to cool, at which point the basil stems are removed.

In a separate bowl, the four eggs are cracked and lightly beaten. Wheat flour is added and mixed; immediately after, the grated cheese and milk butter are added. The egg mixture is then incorporated into the already cooled tomato sauce, along with the gueiroba, mixing everything until the components are well homogeneous.

The prepared dough is transferred to a baking dish and covered with mozzarella. To finish, some tomato slices are distributed over the topping. Cooking should take place in a preheated oven at 180°C for about 30 minutes. Although the original recipe uses a wood-fired oven, the preparation is also viable in an electric oven. When finished, the pie is removed from the oven and served, yielding approximately 20 servings.