Looking for a delightful, crispy snack that’s perfect for festivals like Diwali or just a cozy evening? Look no further! This simple and delicious butter chakli recipe will guide you through making the perfect batch of these savoury, coiled treats right in your own kitchen. Unlike other recipes, this one uses a simple technique to ensure your chakli are wonderfully crunchy yet light. We’ll be using ingredients you likely already have, including rice flour and butter, to create a snack that everyone will love. Get ready to impress your friends and family with your homemade butter chakli!
Also Read – Crispy Namkeen Masaledar Rava Shankarpali Recipe
Ingredients:
- 2 cups rice flour
- 2,1/2 cups water (or slightly less, depending on how full your cups are)
- 1/2 teaspoon cumin seeds
- 2 pinches of asafoetida (hing)
- Salt to taste
- 1 tablespoon butter (Amul butter is recommended)
- 1 tablespoon fine semolina (rava)
- Oil for frying
Step-by-Step Instructions:
- Prepare the Dough: In a pan, bring 2,1/2 cups of water to a boil. Add cumin seeds, asafoetida, salt, and butter, and let the mixture come to a rolling boil.
- Add the Flour: Once the water is boiling, add the fine semolina and mix well. Immediately add the rice flour and stir quickly to combine. Make sure to turn the heat down to low or off to prevent the mixture from sticking.
- Steam: Cover the pan with a lid and let the dough steam for 5-7 minutes.
- Knead: Transfer the hot dough to a large bowl. While it is still hot, begin to knead the dough until it’s smooth. If the dough feels too dry, you can add a little bit of hot water.
- Fill the Chakli Press: Take a chakli press (sevaga) and lightly grease the inside with oil. Fill the press with a portion of the dough, making sure to pack it in firmly to avoid any air gaps.
- Shape the Chakli: Press the dough out of the press onto a plate or a clean surface, creating circular, coiled shapes.
- Fry: Heat oil for frying over medium heat. Once the oil is hot, carefully drop the chakli into the pan. Do not overcrowd the pan. Fry the chakli without moving them until the bubbling subsides and they turn a light golden colour. Flip them over to fry the other side.
- Drain: Once the chakli are a light golden-pinkish colour, remove them from the oil and place them on a paper towel to drain excess oil.
Also Read – Salted Shankarpali Recipe | Easy Kharya Shankarpalya Recipe
Cooking Tips for Better Results:
- Hot Water: It’s crucial to knead the dough while it is still hot. This helps in making a smooth and pliable dough.
- Prevent Cracking: If the chakli dough feels too dry and cracks, add a tablespoon of hot water at a time while kneading until it becomes smooth.
- Even Frying: Do not disturb the chakli once you put them in the hot oil. Wait for the bubbling to reduce and the chakli to firm up before flipping them.
- Don’t Overcook: The goal is a light golden colour, not a deep brown. Over-frying can make them hard.
Variations:
- Spicy Version: Add a teaspoon of red chilli powder along with the cumin seeds for a spicy kick.
- Kids-Friendly: Omit the asafoetida and add a pinch of sugar to the dough for a slightly sweeter taste.
- Garlic & Onion Flavour: Add finely minced garlic and onion powder to the dough mixture for an extra savoury flavour.
Also Read – Crispy Shankarpali Recipe: A Simple Step-by-Step Guide
Serving Suggestions:
- Butter chakli is a perfect tea-time snack. You can enjoy it on its own or serve it with:
- A cup of hot chai or coffee.
- A side of sweet and spicy chutney.
- A bowl of creamy yogurt.
FAQs:
Q1: What makes the chakli crispy?
Ans: The combination of rice flour and the correct amount of water, along with the butter, ensures that the homemade chakli becomes crispy and light when fried.
Q2: Can I use different flours?
Ans: This recipe is specifically for butter chakli using rice flour. You can find other recipes that use different flours, but the outcome will be different.
Q3: How do I store butter chakli?
Ans: Store your crispy butter chakli in an airtight container at room temperature for up to two weeks.
Q4: Can I bake them instead of frying?
Ans: While you can try baking, it may not produce the same crispy, melt-in-your-mouth texture as frying. This recipe is designed for the best results when fried.
Also Read – Crispy Kadakani Recipe: Perfect Maharashtrian Navratri Dish
Crispy Butter Chakli Recipe | Easy Homemade Indian Snack
Ingredients
- 2 cups rice flour
- 2,1/2 cups water or slightly less, depending on how full your cups are
- 1/2 teaspoon cumin seeds
- 2 pinches of asafoetida hing
- Salt to taste
- 1 tablespoon butter Amul butter is recommended
- 1 tablespoon fine semolina rava
- Oil for frying
Instructions
- Prepare the Dough: In a pan, bring 2,1/2 cups of water to a boil. Add cumin seeds, asafoetida, salt, and butter, and let the mixture come to a rolling boil.
- Add the Flour: Once the water is boiling, add the fine semolina and mix well. Immediately add the rice flour and stir quickly to combine. Make sure to turn the heat down to low or off to prevent the mixture from sticking.
- Steam: Cover the pan with a lid and let the dough steam for 5-7 minutes.
- Knead: Transfer the hot dough to a large bowl. While it is still hot, begin to knead the dough until it's smooth. If the dough feels too dry, you can add a little bit of hot water.
- Fill the Chakli Press: Take a chakli press (sevaga) and lightly grease the inside with oil. Fill the press with a portion of the dough, making sure to pack it in firmly to avoid any air gaps.
- Shape the Chakli: Press the dough out of the press onto a plate or a clean surface, creating circular, coiled shapes.
- Fry: Heat oil for frying over medium heat. Once the oil is hot, carefully drop the chakli into the pan. Do not overcrowd the pan. Fry the chakli without moving them until the bubbling subsides and they turn a light golden colour. Flip them over to fry the other side.
- Drain: Once the chakli are a light golden-pinkish colour, remove them from the oil and place them on a paper towel to drain excess oil.
