Chakli recipe | Wheat flour chakri | aate ki chakli | ghau na lot ni chakri

Wheat chakli

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 video

Wheat chakli

Recipe card for wheat flour chakri

Nehas Cook Book
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Snacks
Cuisine Indian

Ingredients
  

  • 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

Instructions
 

Steamed flour

  • 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.

Making chakli

  • 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.

Notes

  • 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.
 

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