Learn How To Make Crispy Chakli At Home With This Easy Recipe

Chakli is a crispy Indian snack made by deep-frying spiced rice flour dough shaped into spirals. The dough is prepared, shaped using a chakli maker, and fried until golden brown. Once cooled, chaklis are stored in an airtight container and enjoyed with tea or coffee.

Chakli, also known as Murukku, is a popular Indian snack made from a spiced rice flour dough, shaped into spirals, and deep-fried until crispy. The dough is prepared by mixing rice flour, gram flour, spices like cumin seeds, sesame seeds, turmeric, and chili powder, with melted butter or oil. The dough is then shaped using a chakli maker, and the spirals are deep-fried in medium-hot oil until golden brown. After frying, the chaklis are drained of excess oil and cooled before storing in an airtight container. Chaklis are enjoyed as a festive snack, especially during Diwali, and pair well with tea or coffee.

Ingredients:

• 2 cups rice flour
• 1/2 cup gram flour (besan)
• 1/4 cup all-purpose flour (optional)
• 2 tbsp butter or oil
• 1 tsp cumin seeds
• 1 tsp sesame seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 tsp asafoetida (hing)
• Salt to taste
• Water as required
• Oil for deep frying

Instructions:

1. Prepare the Dough:

• In a large mixing bowl, combine the rice flour, gram flour, and all-purpose flour (if using). Mix well to ensure even distribution.
• Add cumin seeds, sesame seeds, turmeric powder, red chili powder, asafoetida, and salt. Mix thoroughly.
• Heat the butter or oil until melted and add it to the flour mixture. This helps in making the chaklis crispier.
• Mix everything well. Gradually add water, a little at a time, and knead the mixture into a smooth, non-sticky dough. The dough should be soft but firm enough to hold shape.

2. Shape the Chaklis:

• Grease a chakli or murukku maker with a little oil. Use the star-shaped disc attachment to get the traditional chakli shape.
• Fill the dough into the chakli maker.
• On a clean, flat surface (like a butter paper or a greased plate), start pressing the chakli maker to create spiral shapes. You can make them as big or small as you prefer. Ensure the end of the spiral is sealed well to prevent it from opening during frying.

3. Heat the Oil:

• In a deep frying pan or kadai, heat enough oil for deep frying. The oil should be medium-hot; not too hot, or the chaklis will brown too quickly and remain uncooked inside.
• To test the oil, drop a small piece of dough into it. If it rises to the surface slowly and steadily, the oil is ready.

4. Fry the Chaklis:

• Carefully slide the shaped chaklis into the hot oil. Do not overcrowd the pan; fry a few chaklis at a time.
• Fry the chaklis on medium heat, turning them occasionally until they turn golden brown and crisp. Ensure they cook evenly on all sides.

5. Drain Excess Oil:

• Once the chaklis are done, use a slotted spoon to remove them from the oil. Place them on a plate lined with paper towels to absorb excess oil.

6. Cool and Store:

• Let the chaklis cool completely before storing them. This cooling process helps them to crisp up further.
• Store the cooled chaklis in an airtight container. They can last for up to two weeks if stored properly.

7. Serve:

• Chaklis are best enjoyed as a tea-time snack or during festive occasions. They pair well with a hot cup of chai or coffee.

Tips:

• Ensure the dough is neither too soft nor too hard; this helps in easy pressing and prevents breakage.
• If the dough starts to crack while shaping, add a little more water and knead again.
• You can customize the spice levels by adjusting the amount of red chili powder.

Enjoy your homemade crispy chaklis with family and friends.