Baked Chakli | Baked Murukku

Ok... so my Diwali preparations has started. To kick off, I started with baked butter chakli/murukku. Now the twist is I made this with whole wheat flour and pearl millet flour(bajra/kaambu). We tend to eat a lot of fried food during festivities, it is inevitable so I wanted to do my bit in reducing that. I wanted to make as many healthy recipes as possible. This is first time that I am baking this and it was delicious to say the least. Lets jump into the recipe without wasting any time... Happy cooking...

Ingredients:

Wholewheat flour - 150 gms
Pearl Millet flour - 120 gms
Butter - 100 gms
Nigella seeds/kalonji/karun jeeragam - 1 tsp
Sesame seeds/til/ellu - 1 1/2 tsp
Carrom seeds/ajwain/omam - 1 tsp
Red Chilli powder - 1 tsp( add as per your taste)
Salt to taste
Water as required

Method:

Combine all the flours and dry spices in a bowl.

 Add melted butter. Rub the butter into the flour mixture using your fingertips until the mixture resembles bread crumbs.

Now add water and knead into a soft dough.

 

This is the Chakli press. You can get it at any utensil store. 

Put the mixture in chakli press  and press round whirls of dough into the baking tray. Press the dough from center to the outside. Bake chaklis at 220c for 8 - 10 minutes on each side.

Combine all the flours and dry spices in a bowl. Add melted butter. Rub the butter into the flour mixture using your fingertips until the mixture resembles bread crumbs. Now add water and knead into a soft dough.
Grease baking tray with some oil.  Put the mixture in chakli press  and press round whirls of dough into the baking tray. Press the dough from center to the outside.
Pre heat the oven at 220c for about 10 minutes. 
Bake chaklis at 220c for 8 - 10 minutes on each side.
Store in an air tight container. You can store these chaklis/murukku for about 10 - 15 days.

Notes:
If you wish to fry the chakli/murukku then add just about 25 - 30 gms of butter.