Crispy Tandalachi Chakli Recipe: Perfect Rice Murukku

Tandalachi Chakli, also known as Rice Murukku, is a beloved traditional Indian snack, especially popular during festivals like Diwali. This crispy, savoury spiral is a delight to eat, but getting that perfect crunch and shape can sometimes be a challenge. If you’ve ever struggled with your chaklis breaking or turning soft, you’ve come to the right place! This simple, beginner-friendly recipe, inspired by a fantastic video, will guide you through every step of making the most delicious and (kurkurit – crispy) Tandalachi Chakli. Get ready to impress your family and friends with this foolproof recipe!

Also Read – Instant Chakli Recipe: Crispy & Perfect Every Time!

Ingredients List:

• 3 Cups of Rice Flour (use old rice flour for best results; avoid sticky rice flour)
• 1 Cup of Roasted Chana Dal
• 1 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1/2 tsp Ajwain
• 1/2 tsp Turmeric Powder
• 2 tbsp Sesame Seeds
• Salt to taste
• 1/2 tbsp Red Chilli Powder
• A Pinch of Hing / Asafetida
• 4 tbsp (Hot Oil)
• Hot Water (Boiling water as needed for the dough)

Step-by-Step Instructions:

• Prepare the Spice and Dal Mixture: In a mixer jar, grind the coriander seeds, cumin seeds, and carom seeds into a fine powder. To this, add the roasted gram dal and grind everything together into a very fine powder. Sieve this mixture to ensure it is fine and smooth.
• Combine the Dry Ingredients: In a large bowl, take the rice flour and sieve it. Add the sieved dal-spice mixture, turmeric powder, sesame seeds, salt, red chilli powder, and asafoetida. Mix all the dry ingredients well.
• Add Hot Oil (Mohan): Heat 4 tablespoons of oil until it is very hot and add it to the flour mixture. Be careful while mixing. Use a spoon initially and then your fingers to incorporate the oil evenly into the flour.
• Knead the Dough: Gradually add boiling hot water to the flour mixture and mix with a spoon. Once it’s cool enough to handle, use your hands to knead a soft dough. The dough should not be too stiff or too soft.
• Rest the Dough: Cover the dough and let it rest for 10 minutes. The steam from the hot water will cook the flour and make it pliable.
• Shape the Chaklis: Grease a chakli maker (shevga) with oil. Knead the dough again for a minute and then put a portion of it into the chakli maker. Press out spiral shapes onto a flat surface or parchment paper.
• Fry the Chaklis: Heat oil in a pan over medium heat. To check if the oil is ready, drop a small piece of dough; it should rise to the top steadily. Gently slide the chaklis into the hot oil. Do not overcrowd the pan.
• Fry to Perfection: Fry the chaklis on medium heat until they are golden brown and crispy. The bubbling of the oil will reduce once they are cooked. Drain them on a paper towel to remove excess oil.
• Store: Let the chaklis cool down completely before storing them in an airtight container.

Also Read – Crispy Wheat Flour Chakli Recipe | Kurkuri Gavhachi Chakli

Cooking Tips for Better Results:

• Use the Right Flour: For the best results, use old rice flour, as it is less sticky.
• Perfect Dough Consistency: The dough should be soft and pliable. If it’s too dry, the chaklis will break. If it’s too soft, they will not be crispy.
• Hot Oil is Key: The “mohan” or hot oil added to the flour makes the chaklis crispy. Make sure the oil is very hot when you add it.
• Fry on Medium Heat: Frying on high heat will brown the chaklis quickly from the outside, but they will remain uncooked inside. Medium heat ensures even cooking and crispiness.

Variations:

• Vegan Version: This recipe is already vegan!
• Spicy Version: Increase the amount of red chilli powder or add a pinch of black pepper powder for an extra kick.
• Kids-Friendly Version: Reduce the chilli powder to make it milder for children.

Also Read – Crispy Butter Chakli Recipe | Easy Homemade Indian Snack

Serving Suggestions:

Tandalachi Chakli is a perfect standalone snack. It can be enjoyed with a hot cup of tea or coffee. It also makes a great addition to a festival snack platter along with other sweets and savouries.

FAQs:

Q1: Why do my chaklis break while pressing?
Ans: This usually happens if the dough is too dry. Add a little warm water and knead the dough again to get the right consistency.

Q2: Why are my chaklis not crispy?
Ans: If the chaklis are not crispy, it could be because the dough was too soft or they were not fried long enough. Ensure you fry them on a medium flame until they are golden and crisp.

Q3: Can I store Tandalachi Chakli?
Ans: Yes, you can store them in an airtight container for up to 2-3 weeks at room temperature. Make sure they are completely cool before storing.

Q4: Can I use store-bought rice flour?
Ans: Absolutely! Store-bought rice flour works well for this recipe. Just make sure it is fine and not coarse.

Also Read – Melt-in-Mouth Nylon Vadi Recipe: A Diwali Special Sweet