Chakli is a spicy and crunchy fried snack made with rice flour and besan. This is an instant and easy recipe as it involves no grinding and roasting. Chakli is usually prepared as evening snacks or during festivals like diwali. Proper measurements, few key points and little patience when shaping will yield perfect, crunchy and yummy chakli. This chakli/ murukku can be easily made even by beginners so I have added few notes below the making to make it easy for beginners. So lets get to the making!
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- Rice flour – 1 cup
- Besan – ½ cup
- Oil/ butter – 1 tbsp
- Cumin seeds – ¼ tsp
- Sesame seeds – ½ tsp
- Red chili powder – ½ tsp
- Turmeric powder – ¼ tsp
- Salt – to taste
- Oil – for frying
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How to make chakli with step by step images
- In a bowl add rice flour, besan, cumin seeds, sesame seeds, oil, turmeric, red chili powder and salt. Mix well.
- Add water gradually to form a soft dough.
- Heat oil in a pan. Take the chakli maker and place single star disc template in it. Make sure it is placed properly. Now pinch a small portion of dough and place it in the chakli maker.
- Press the chakli maker in circular portion to form round chakli. You can press the chakli on a muslin cloth, wax paper or slotted spoon.
- You can make all chakli at a time then fry in oil or fry it instantly as soon as you press the dough.
- Now drop the chakli one by one in the oil either by placing it in the slotted spoon (as shown in 1st pic) or by hands. Fry them in medium heat.
- When one side is done flip it. Cook till bubbles cease and the chakli turns golden brown. Transfer it to a plate with paper towel and serve.
- Make sure to check for salt before adding water.
- Add water little by little to make soft dough, as the dough plays key role in making chakli/ murukku.
- Make sure to place the disc template in the chakli maker properly before placing dough.
- Try making chakli/ murukku first on a muslin cloth/ wax paper, finish pressing all the dough into chakli shape and then fry, so you will get time to practice and perfect the chakli shape.
- You can also try pressing chakli dough on the back of slotted spoon, then drop it in the oil.
- After you have mastered pressing dough into chakli shape you can transfer one chakli at a time on slotted spoon, then drop it in oil if you are a beginner.
- Make sure oil is well heated by dropping a small ball of dough. If it comes up immediately, the oil is at right temperature.
- Fry chakli/ murukku in medium flame for even coloring and cooked interior.
- Remember to drain excess oil with paper towel. Make sure to store chakli in air tight container.