Instant Butter Chakli is a simple and easy variation of the traditional chakli, made with rice flour, wheat flour, and regular spices. It’s a quick hack recipe that turns out perfectly crisp and delicious, making it an instant hit for festival celebrations, tea-time snacks, or sharing with friends and family.
In this recipe, I’ll also share some useful tips and tricks to help you master the art of making crispy, golden-brown chakli on your very first attempt. From selecting the right flour to kneading the dough correctly and frying at the ideal temperature—each step plays a key role in achieving that perfect texture. Once you get the hang of it, you’ll find yourself making these again and again, not only during festivals like Diwali but also whenever you crave something crunchy and homemade. Do give it a try!
The key to making crispy and melt-in-mouth instant butter chakli at home are
- Use fine rice flour: Always use fine rice flour and avoid coarse ones for smooth chakli. Add a little wheat flour for binding. You can also use maida (all-purpose flour) instead of wheat flour.
- Butter for texture: Adding butter to the chakli dough gives it a rich flavor and soft, melt-in-mouth texture. Ensure the butter is at room temperature before mixing. You can also replace butter with ghee.
- Dough consistency: I knead the chakli dough with buttermilk, which enhances the taste of the chakli. You can use water instead of buttermilk. Knead a medium-stiff, smooth dough. If the dough is too stiff, the chakli may break while shaping; if it’s too soft, they will absorb excess oil. Once the dough is ready, shape and fry the chakli immediately—otherwise, they may turn hard and brittle.
- Frying temperature: Fry chakli on a medium flame. On a high flame, they may remain soft inside, while on a low flame, they tend to absorb more oil. Once cooled, store them in an airtight container.
- Storage: Instant butter chakli can be stored in an airtight container for up to 2 weeks, but for the best taste and texture, consume them within a week.
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Recipe video
Instant butter chakli recipe | rice butter chakli | butter murukku | crispy butter chakri
Ingredients
- 250 grm or 2 cup rice flour
- 100 grm or 1 cup wheat flour
- 65 grm or ¼ cup butter
- ½ tsp turmeric powder
- Salt to taste
- 1 tsp kashmiri red chilli powder
- ½ tsp hing
- 1 tbsp white sesame seeds
- 1 tbsp green chilli-ginger paste
- 1 cup buttermilk or as required
- Oil for frying
Instructions
- In a mixing bowl, add 2 cups or 250 g rice flour, 1 cup or 100 g wheat flour, and 65 g or ¼ cup butter. Mix well and rub the mixture between your palms. The dough should be crumbly and bind when pressed in your hand.
- Then add ½ tsp turmeric powder, salt to taste, 1 tsp Kashmiri red chilli powder, ½ tsp hing, 1 tbsp white sesame seeds, and 1 tbsp green chilli-ginger paste. Mix well.
- Now add 1 cup buttermilk gradually and knead into a medium-stiff dough.
- Take a chakli maker with a star-shaped disc attachment. Grease the chakli maker lightly with oil. Add the dough to the machine and close the lid.
- On a greased steel plate, rotate the chakli machine in a circular motion to form strands of dough by twisting the handle, then shape each into a circular chakli with your hands. Join the ends to prevent the chakli from opening while frying.
- Heat oil over a medium flame. Test by adding a small piece of dough; if it rises to the surface immediately without browning, the oil is ready.
- Add 3–4 chaklis at a time to the hot oil and deep fry until they are crispy and golden brown. Fry evenly on both sides, then remove them onto a wire rack.
- Allow the chaklis to cool to room temperature, and they are ready to serve or store in an airtight container.
Notes
- Use fine rice flour for making chakli.
- Wheat flour helps in binding and adds softness to the chakli dough.
- Butter makes the chakli crispy and soft.
- Butter should be at room temperature while adding it to the chakli dough.
- You can use ghee instead of butter.
- Buttermilk enhances the taste of chakli.
- Knead a medium-soft dough for chakli.
- The oil should be hot and the flame high when adding the chakli to the oil so it retains its shape.
- Fry the chakli on medium flame.