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Chakli recipe | How to make wheat flour chakli | Instant chakli recipe

Author Nehas Cook Book
No ratings yet
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 4 servings

Ingredients
 

  • 1 cup whole wheat flour - chapatti atta
  • 1 tsp green chilli paste
  • 1 tbsp sesame seeds
  • 1 tsp red chilli powder
  • ¼ tsp turmeric powder
  • ¼ cup yogurt - curd
  • 1 tsp oil
  • 2 tbsp water
  • Salt to taste
  • Oil for deep frying

Instructions

Steamed flour

  • Take 1 cup whole wheat flour (chapatti atta) in a muslin cloth and fold it.
  • Transfer to the steamer and steam it for about 20 minutes over medium heat.
  • Flour turns hard during steam cooking.
  • Transfer steamed wheat flour into a mixing jar and grind it into powder. Do not have any lumps in it.

Making chakli

  • In a mixing bowl, take wheat flour, 1 tsp green chili paste, 1 tsp sesame seeds, 1 tsp red chili powder, ¼ tsp turmeric powder, salt to taste, and 1 tsp oil. Mix well.
  • Add ¼ cup curd and 2 tbsp water kneads the semi-soft dough. If required add more curd to bind the dough.
  • 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 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 at room temperature and be ready to serve.

Notes

  • Steamed wheat flour is a necessary step for making a crispy yet melt-in-mouth chakli texture.
  • Yogurt (curd) makes chakli light and softer. You can also use 3 tsp malai (milk fat) instead of yogurt.
  • Grease the chakli maker with oil and attachment of “star” disc inside. Roll chakli on butter paper or a plastic sheet.
  • Fry chakli on a medium flame for a crispy and golden brown texture. Do not fry it on high flame.
  • Cool fried chakli for at least 20 minutes before eating.
  • Chakli maker is easily available online or in any utensil shop.
  • You can store chakli in an airtight container for 15-20 days.