Chakli is a very popular deep-fried Indian savory snack which is mostly spiral in shape or sometimes long like sticks. It is made with rice flour and regular spices. basically, quick and easy hack to the traditional wheat flour-based Gujarati chakri recipe. this can be an instant snack for your next festival celebrations, especially for Diwali and Krishna Janmashtami, or pair perfectly with a hot cup of tea (chai). Do try this!
The key to making crispy and melt-in-mouth instant chakli at home are
- Firstly, for chakli use fine powder rice flour and avoid coarse rice flour. Also, add some roasted chana dal powder and little gram flour for a softer texture of chakli. You can use maida instead of it.
- Secondly, knead the medium stiff and smooth dough for chakli. Do not knead soft dough, I recommend adding hot water in batches while kneading so as to keep it under control. Also beat chakli dough until it becomes smooth, pliable, and lighter in color. This process will help to make crispy and soft rice flour chakli on the first attempt.
- Lastly, fry chakli on medium flame, do not fry it on high flame otherwise it becomes soft from the inside and on low flame, it will absorb oil. Also once it cools down store them in an airtight container for longer shelf life.
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Recipe video
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Ingredients
- 3 cup rice flour
- 1 cup roasted chana dal
- ¼ cup besan - gram flour
- 2 tbsp white sesame seeds
- 1 tsp cumin seeds
- ½ tsp carom seeds - ajwain
- ½ tsp hing
- ½ tsp turmeric powder
- 1.5 tbsp kashmiri red chilli powder
- Salt to taste
- 4 tbsp butter or 4 tbsp oil
- 2.25 cup hot water or as required
- Oil for deep frying
Instructions
- In a mixing bowl, add rice flour.
- Now in a mixture jar, add roasted chana dal and grind it into fine powder. Sieve it and add it to rice flour.
- then add besan (gram flour), white sesame seeds, cumin seeds, carom seeds (ajwain), hing, turmeric powder, Kashmiri red chilli powder, salt, and melted butter. Mix well.
- Now add hot water gradually and knead the medium-stiff dough.
- On a kitchen platform or chopping board, Place dough on it and make it smooth with a rolling pin or pestle for 5-7 min till it becomes pliable and the color turns a little lighter. You can alternatively knead it with your hands. This process helps to make perfect chakli. (Refer to video)
- Now take a chakli machine with an attached star-shaped hole in a round disc.
- Grease the chakli machine with little oil.
- Add chakli dough to the machine and close the lid.
- On a grease, steal plate move the chakli machine in a circular motion, first make straight strings of dough by twisting the handle and then form round chakli with your hand.
- Join ends otherwise chakli will open while frying it.
- Heat oil on medium flame. Put a small portion of dough into it, if it immediately comes to the surface without changing brown then the oil is ready for frying.
- Add 3-4 chakli at a time in hot foil and deep fry them until crispy and golden brown.
- Fry from both sides evenly and remove the kitchen paper towel to absorb extra oil.
- Let chakli cook at room temperature and be ready to serve or store it in an air-tight container.
Notes
- You can use maida (all-purpose flour) instead of roasted chana dal.
- Besan adds flavor and makes chakli khasta.
- Kneading chakli dough with hot water gives binding to rice flour.
- knead the medium stiff dough for chakli. Do not knead soft dough.
- if the dough is too stiff then the chaklis will break when you try to shape them or if the dough is too soft then the chakli becomes soft after frying it.
- beat chakli dough until it becomes soft, pliable and lighter in color.
- fry chakli on medium flame. Do not fry it on high flame.
- Store chakli in an air-tight container, after it completely cools down.
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