Welcome to our kitchen! Today, we’re sharing a foolproof Instant Chakli Recipe that will give you the most delicious, crispy, and perfectly textured chaklis every single time. Chakli, also known as Murukku in South India, is a popular spiral-shaped savoury snack that’s a must-have during Diwali and other festivals. This easy-to-follow recipe uses rice flour and a blend of aromatic spices to create a snack that is both flavorful and addictive. Whether you’re a beginner or an experienced cook, this guide will help you master the art of making the perfect homemade chakli. So, let’s get started and create some crunchy magic!
Also Read – Moong Dal Ladoo Recipe: Perfect Homemade Mithai for Diwali
Ingredients List:
- 2 cups Rice Flour
- 1 cup Roasted Gram Dal (Phutanyachi Dal)
- 1 cup Poha (Flattened Rice)
- 1 tbsp Urad Dal (Split Black Gram)
- 1 tbsp Sabudana (Sago)
- 1 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 1 tsp Carom Seeds (Ova, Ajwain)
- 1-inch Cinnamon Stick
- 1 Star Anise
- 2 Cloves
- 6 Black Peppercorns
- 1 tbsp Red Chilli Powder (or to taste)
- 1/2 tsp Turmeric Powder
- 2 tbsp Sesame Seeds
- Salt to taste
- Tadka: 2.5 tbsp hot Oil, 1/2 tsp Asafoetida (Hing)
- Hot Water for kneading
- Oil for deep frying
Also Read – Melt-in-Mouth Nylon Vadi Recipe: A Diwali Special Sweet
Step-by-step Instructions:
- Roasting the Ingredients:
- In a pan, dry roast the urad dal and sabudana on a medium flame until they are lightly golden.
- Next, lightly roast the roasted gram dal for a minute.
- Roast the whole spices (coriander seeds, cumin seeds, fennel seeds, carom seeds, cinnamon, star anise, cloves, and peppercorns) until they release a beautiful aroma.
- Finally, roast the poha until it becomes crisp.
- Grinding the Flour:
- Let all the roasted ingredients cool down completely.
- Grind them together into a fine powder using a mixer grinder.
- Preparing the Chakli Dough:
- In a large mixing bowl, sieve the rice flour and the freshly ground spice mix.
- Add red chilli powder, turmeric powder, sesame seeds, and salt. Mix all the dry ingredients well.
- Heat 2.5 tablespoons of oil until it’s very hot, add 1/2 teaspoon hing (asafoetida) and mix well, then pour it over the flour mixture. Be careful while doing this. Mix it with a spoon first and then with your hands to incorporate the oil evenly.
- Now, gradually add hot water and knead the mixture into a soft and smooth dough. The dough should not be too hard or too soft.
- Cover the dough and let it rest for 10-15 minutes.
- Making the Chaklis:
- Grease the inside of a chakli maker with oil.
- Take a portion of the dough, knead it again, and fill it into the chakli maker.
- Press out spiral-shaped chaklis onto a plate or parchment paper. You can make them as big or small as you like.
- Seal the ends of the chakli to prevent them from opening up while frying.
- Frying the Chaklis:
- Heat oil in a deep pan on a medium flame. To check if the oil is ready, drop a small piece of dough; it should rise to the surface gradually.
- Carefully slide the prepared chaklis into the hot oil. Don’t overcrowd the pan.
- Fry the chaklis on a medium flame until they are golden brown and crispy on both sides.
- Once fried, remove the chaklis from the oil and place them on a wire rack or absorbent paper to drain excess oil.
Also Read – Crispy Wheat Flour Chakli Recipe | Kurkuri Gavhachi Chakli
Cooking Tips for Better Results:
- Fine Flour is Key: Ensure that all the roasted ingredients are ground into a very fine powder for a smooth texture.
- Hot Water for Dough: Using hot water to knead the dough helps in making the chaklis crispy.
- Perfect Dough Consistency: The dough should be soft and pliable. If it’s too dry, the chaklis will break while pressing. If it’s too soft, they will absorb too much oil.
- Medium Heat for Frying: Always fry the chaklis on a medium flame to ensure they are cooked evenly from the inside out and have a perfect crunch.
- Rest the Dough: Letting the dough rest helps the ingredients bind together well.
Variations:
- Vegan Version: The recipe is already vegan if you use oil instead of ghee.
- Spicy Version: Increase the amount of red chilli powder or add some green chilli paste to the dough for an extra kick.
- Kids-Friendly Version: Reduce the spice level by using less red chilli powder. You can also add a pinch of sugar to balance the flavours.
- Garlic Flavour: Add 1 teaspoon of garlic paste to the dough for a delicious garlic-flavoured chakli.
Also Read – Crispy Butter Chakli Recipe | Easy Homemade Indian Snack
Serving Suggestions:
Chaklis are a perfect tea-time snack. You can enjoy them on their own or serve them with a hot cup of masala chai. They also make a great addition to a festive snack platter along with other sweets and savouries.
FAQs:
Q1: Why are my chaklis breaking while pressing?
Ans: This usually happens if the dough is too dry or hard. Add a little warm water and knead it again to get the right consistency.
Q2: Why did my chaklis absorb too much oil?
Ans: If the dough is too soft or if the oil is not hot enough, the chaklis will absorb more oil. Ensure the dough has the right consistency and the oil is heated to the correct temperature.
Q3: Can I store homemade chaklis?
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 for this recipe?
Ans: Absolutely! This instant chakli recipe is perfect for using store-bought rice flour.
Also Read – Crispy Shankarpali Recipe: A Simple Step-by-Step Guide
Instant Chakli Recipe: Crispy & Perfect Every Time!
Ingredients
- 2 cups Rice Flour
- 1 cup Roasted Gram Dal Phutanyachi Dal
- 1 cup Poha Flattened Rice
- 1 tbsp Urad Dal Split Black Gram
- 1 tbsp Sabudana Sago
- 1 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 1 tsp Carom Seeds Ova, Ajwain
- 1- inch Cinnamon Stick
- 1 Star Anise
- 2 Cloves
- 6 Black Peppercorns
- 1 tbsp Red Chilli Powder or to taste
- 1/2 tsp Turmeric Powder
- 2 tbsp Sesame Seeds
- Salt to taste
- Tadka: 2.5 tbsp hot Oil, 1/2 tsp Asafoetida (Hing)
- Hot Water for kneading
- Oil for deep frying
Instructions
Roasting the Ingredients:
- In a pan, dry roast the urad dal and sabudana on a medium flame until they are lightly golden.
- Next, lightly roast the roasted gram dal for a minute.
- Roast the whole spices (coriander seeds, cumin seeds, fennel seeds, carom seeds, cinnamon, star anise, cloves, and peppercorns) until they release a beautiful aroma.
- Finally, roast the poha until it becomes crisp.
Grinding the Flour:
- Let all the roasted ingredients cool down completely.
- Grind them together into a fine powder using a mixer grinder.
Preparing the Chakli Dough:
- In a large mixing bowl, sieve the rice flour and the freshly ground spice mix.
- Add red chilli powder, turmeric powder, sesame seeds, and salt. Mix all the dry ingredients well.
- Heat 2.5 tablespoons of oil until it's very hot, add 1/2 teaspoon hing (asafoetida) and mix well, then pour it over the flour mixture. Be careful while doing this. Mix it with a spoon first and then with your hands to incorporate the oil evenly.
- Now, gradually add hot water and knead the mixture into a soft and smooth dough. The dough should not be too hard or too soft.
- Cover the dough and let it rest for 10-15 minutes.
Making the Chaklis:
- Grease the inside of a chakli maker with oil.
- Take a portion of the dough, knead it again, and fill it into the chakli maker.
- Press out spiral-shaped chaklis onto a plate or parchment paper. You can make them as big or small as you like.
- Seal the ends of the chakli to prevent them from opening up while frying.
Frying the Chaklis:
- Heat oil in a deep pan on a medium flame. To check if the oil is ready, drop a small piece of dough; it should rise to the surface gradually.
- Carefully slide the prepared chaklis into the hot oil. Don't overcrowd the pan.
- Fry the chaklis on a medium flame until they are golden brown and crispy on both sides.
- Once fried, remove the chaklis from the oil and place them on a wire rack or absorbent paper to drain excess oil.
