chakli recipe, how to make instant chakli recipe | stepwise

instant chakli recipe – step by step instant chakli recipe.

so i am still making diwali snacks and sweets before the badi diwali (big diwali) & laxmi puja tomorrow. made quite a number of goodies today, but managed to click only two recipes, which includes this chakli and corn flakes chivda.

chakli is a deep fried snack made from rice flour, gram flour, wheat flour or a mixture of lentil flours. they are also known as murukku in south. chakli or chakri are made as a part of the diwali faraal (diwali snacks & sweets) in maharashtra and gujarat. there are many versions of making chakli. sharing today a family recipe of instant chakli.

you will need a chakli maker to prepare these chaklis. these chaklis are made from rice flour and gram flour/besan. i have not made them spicy, but if you add more red chili powder or even garlic-green chili paste, they will become spicy. i have given tips wherever possible in the step by step recipe.

wishing happy diwali to all. have a prosperous, fun filled and safe diwali.

lets start step by step instant chakli recipe:

1. first take the rice flour and gram flour in a bowl.

2. add the carom seeds, cumin seeds, sesame seeds, turmeric powder, red chili powder, asafoetida and salt.

3. mix everthing with a spoon.

4. heat butter or oil in a bowl or small pan.

5. add the hot butter or oil to flour mixture.

6. mix the butter/oil with your fingertips with the flours.

7. heat water till it starts boiling.

8. add this hot water in parts to the flour mixture. mix with a spoon.

9. add more hot water as required and begin kneading.

10. knead and form a dough.

11. knead to a dough which is firm. cover and let the dough rest for 30 minutes.

12. apply some water in the chakli/murukku maker and place a portion of the dough inside it.

13. tighten the lid and press the chakli maker to prepare the chakli. move in rounds to get a spiral shape. make the chaklis on butter paper or aluminium foil, so thats its easy to remove them.
tip 1 – if the chakli breaks while forming them, this means that the dough does not have enough moisture. add 1 or 2 tbsp of water and knead the dough again.
tip 2 – if you are not getting proper shape, this mean that the dough is too moist. add some flour and knead again.

14. break the dough towards the end and press it to the last concentric circle of the spiral.

15. heat oil for deep frying in a pan. take a small piece of the dough and check the temperature of the oil. if the dough comes up gradually, then the oil is ready. if the dough sits at the bottom, the oil is still cold. if the piece of dough comes up briskly and quickly, the oil is too hot.
tip 3 – have a bite into the piece of dough and if it tastes hard, add a 1 or 2 tsp or ½ tbsp of oil or butter to the dough and knead again.

16. lift the chakli gently and slid into the hot oil.

17. fry 3 to 4 chaklis at a time. don't over crowd the kadai or pan while frying.
tip 4 – check the first batch of chakli. if it appears that the chakli has absorbed oil or breaks in oil, then add some rice flour, about 1 to 2 tbsp and knead again. this happens if too much fat has gone in the dough.

18. make chaklis with remaining dough on the butter paper. cover them with a dry kitchen napkin, so that they don't dry out.

19. fry the chaklis till golden.

20. drain chakli on paper towels to remove excess oil.

21. fry the remaining batches in the same way. once the chaklis are cooled at room temperature, then store them in an airtight box or jar.

22. serve chaklis plain as a snack with some masala chai.

if you are looking for more snacks recipes then do check punjabi mathri, khandvi, chiwda, kothimbir vadi, methi muthia, shankarpali and nankhatai.

instant chakli recipe details below:

instant chakli recipe

Total time

1 hour 15 mins

instant chakli recipe - crisp & crunchy chaklis for diwali.

Author: dassana

Recipe type: snack

Cuisine: indian, maharashtrian

Serves: 22 to 25 chaklis

Ingredients

• 1 cup rice flour/chawal ka atta
• ½ cup besan/gram flour
• 2.5 tbsp oil or softened butter
• ⅔ to ¾ cup water, add as required
• ¼ tsp turmeric powder
• ½ tsp carom/ajwain seeds
• ½ tsp cumin seeds/jeera
• 1 tsp red chili powder or add as required
• a generous pinch of asafoetida/hing (optional)
• 1 tbsp sesame seeds, white or black
• oil for deep frying

Instructions

1. first take the rice flour and gram flour in a bowl.
2. add the carom seeds, cumin seeds, sesame seeds, turmeric powder, red chili powder, asafoetida and salt.
3. mix everything with a spoon.
4. heat butter or oil in a bowl or small pan.
5. add the hot butter or oil to flour mixture.
6. mix the butter/oil with your fingertips with the flours.
7. heat water till it starts boiling.
8. add this hot water in parts to the flour mixture. mix with a spoon.
9. add more hot water as required and begin kneading.
10. knead and form a dough.
11. knead to a dough which is firm. cover and let the dough rest for 30 minutes.
12. apply some water in the chakli/murukku maker and place a portion of the dough inside it.
13. tighten the lid and press the chakli maker to prepare the chakli. move in rounds to get a spiral shape. make the chaklis on butter paper or aluminium foil, so thats its easy to remove them.
14. tip 1 - if the chakli breaks while forming them, this means that the dough does not have enough moisture. add 1 or 2 tbsp of water and knead the dough again.
15. tip 2 - if you are not getting proper shape, this mean that the dough is too moist. add some flour and knead again.
16. break the dough towards the end and press it to the last concentric circle of the spiral.
17. heat oil for deep frying in a pan. take a small piece of the dough and check the temperature of the oil. if the dough comes up gradually, then the oil is ready. if the dough sits at the bottom, the oil is still cold. if the piece of dough comes up briskly and quickly, the oil is too hot.
18. tip 3 - have a bite into the piece of dough and if it tastes hard, add ½ or 1 tbsp of oil or butter to the dough and knead again.
19. lift the chakli gently and slid into the hot oil.
20. fry 3 to 4 chaklis at a time. don't over crowd the kadai or pan while frying.
21. tip 4 - check the first batch of chakli. if it looks like the chakli has absorbed oil or break in oil, then add some rice flour, about 1 to 2 tbsp and knead again. this happens if too much fat has gone in the dough.
22. make chaklis with the remaining doigh on the butter paper. cover them with a dry kitchen napkin, so that they don't dry out.
23. fry the chaklis till golden.
24. drain them on paper towels to remove excess oil.
25. fry the remaining batches in the same way. once the chaklis are cooled at room temperature, then store them in an airtight box or jar.
26. serve chaklis plain as a snack with some masala chai.

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