Chakli is a deep-fried snack made with steamed wheat flour mixed, green chili paste, sesame seeds, spices, and buttermilk or curd. It is spiral-shaped, crispy, and melts in the mouth tea time snacks recipe. It is a traditional Indian snacks recipe made during festival time. Different regions of India have made different varieties of chakli. Today I share wheat flour chakli which is popular in Gujarat and Maharashtra.
I share a perfect ingredient ratio and a few no-fail tips to help you to make perfect chakli on the first attempt. It also has a very long shelf life and can be stored in an airtight container for months.
The key to making perfect chakli at home are:
- Steamed wheat flour is a necessary step for making a crispy yet melt-in mouth chakli texture.
- I knead chakli dough with Buttermilk which makes it light and softer after frying it. You can use yogurt and some water to knead chakli dough.
- Fry chakli on a medium flame for crispy and golden brown texture. Do not fry it on high flame.
- Cool fried chakli at least 20 minutes before eating.
- You can store chakli in an airtight container for 15-20 days.
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Recipe card for wheat flour chakri
- 2 cup whole wheat flour chapatti atta
- ¼ tsp turmeric powder
- 1 tbsp red chilli powder
- Pinch of hing
- Salt to taste
- 3 tbsp white sesame seeds
- ½ tsp cumin seeds
- 1 tbsp green chilli-ginger paste
- 3 tbsp oil +Oil for deep frying
- 1 cup butter milk or ½ cup yogurt + some water
- Take 2 cups whole wheat flour (chapatti atta) in a bowl and cover the dish with muslin cloth and close it
- Transfer to kadai or steamer and steam it for about 20-25 minutes over medium heat.
- Flour turns hard during steam cooking.
- Break the flour lumps and sieve the flour for even texture.
- In a mixing bowl, take wheat flour, turmeric powder, red chili powder, hing, salt, slightly crushed white sesame, and cumin seeds, and green chili-ginger paste. Mix well.
- Heat 3 tbsp oil and add it into flour. mix well
- Add 1 cup buttermilk gradually kneads the semi-soft dough. If requires add more water or buttermilk to bind the dough.
- Now divide the dough into 2 equal parts and give an oval shape to it.
- 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 board or 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 shape 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 into 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 from it.
- Let chakli cook room temperature and be ready to serve.
- sieve steam wheat flour for its even texture.
- slightly crush white sesame and cumin seeds so it will easily bind with flour.
- make medium stiff and smooth dough for chakli.
- fry chakli on medium-low flame.