Crispy Wheat Flour Chakli Recipe | Kurkuri Gavhachi Chakli

Welcome to our kitchen! Today, we’re diving into a delightful recipe for a traditional Indian snack that’s especially popular during festive seasons like Diwali. This is the Wheat Flour Chakli, affectionately known as Gavhachi Kurkuri Chakli in Marathi. Unlike some other chakli variations, this one uses whole wheat flour, offering a slightly healthier twist without compromising on the irresistible crunch and flavour.

This guide is designed for everyone, from seasoned cooks to kitchen novices. We’ll walk you through each step, from preparing the unique steamed flour to shaping and frying these golden spirals to perfection. Get ready to create a batch of homemade, crispy chaklis that will surely be a hit with your family and friends!

Also Read – Wheat Flour Shankarpali Recipe: Crispy & Sweet Diwali Snack

Ingredients List:

• 2 Cups of Wheat flour
• 1/2 Cup Rice flour
• 1 tsp Red chilli powder
• salt to taste
• 1 tsp Sesame seeds
• 1 tsp Coriander & Cumin Powder
• A Pinch Hing / Asafetida
• 1/2 tsp Turmeric powder
• Oil for deep frying
• Water

Step-by-Step Instructions:

1. Prepare the Flour Mix: Take a cotton cloth and place it over a container. Add 2 cups of whole wheat flour and 1/2 cup of rice flour into the cloth.
2. Steam the Flour: Tie the cloth securely to form a tight bundle (potli). Place this bundle into a pressure cooker with a glass of water at the bottom and a stand. Pressure cook for 3 whistles, then turn off the gas.
3. Cool and Process Flour: Let the pressure cooker cool down completely. Remove the flour bundle. The flour will be in a hard lump. Break this lump slightly and then sieve the flour to get a fine, lump-free powder. You can also use a mixer to break the lumps.
4. Add Spices: Transfer the sieved flour to a wide plate. Add red chilli powder, salt, white sesame seeds, Coriander & Cumin Powder, a pinch of asafoetida, and turmeric powder. Mix all the spices thoroughly with the flour.
5. Knead the Dough: Gradually add water, little by little, and knead the mixture into a firm and tight dough. Ensure the dough is well-kneaded and consistent. Let the dough rest for about 10 minutes.
6. Prepare Chakli Maker: Take a chakli maker (shevga). Grease the inside of the chakli maker with a little oil.
7. Shape the Chaklis: Take a portion of the dough, roll it into an elongated shape, and press it firmly into the chakli maker. Secure the lid. Press the chakli maker onto a plate, forming spiral chaklis. Make 2-3 chaklis at a time before frying.
8. Deep Fry: Heat oil in a pan over medium heat. Test the oil by dropping a small piece of dough; it should rise immediately to the surface. Gently slide the prepared chaklis into the hot oil.
9. Cook to Perfection: Fry the chaklis on medium heat. Once one side is golden brown, carefully flip them to cook the other side. Fry until they are crispy and turn a nice golden-red colour.
10. Drain and Cool: Remove the fried chaklis from the oil using a slotted spoon and place them on a paper towel to drain excess oil. Let them cool completely before storing.

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

Cooking Tips for Better Results:

• Don’t skip steaming: Steaming the flour is key to achieving that perfect crispiness in your chaklis.
• Dough Consistency: The dough should be firm and tight. If it’s too soft, the chaklis might absorb too much oil, and if it’s too hard, they might break while shaping.
• Frying Temperature: Maintain medium heat throughout frying. If the oil is too hot, the chaklis will brown quickly on the outside but remain raw inside. If it’s too cool, they’ll become oily.
• Don’t Overcrowd: Fry only a few chaklis at a time to ensure even cooking and perfect crispiness.

Variations:

• Spicy Version: For extra heat in your Wheat Flour Chakli, you can slightly increase the red chilli powder or add a pinch of green chilli paste to the dough.
• Kids-Friendly Version: Reduce the amount of chilli powder to make it milder. You can also add a tiny bit of powdered sugar or jaggery for a hint of sweetness that kids often enjoy.
• Gluten-Free Version: While this recipe uses wheat flour, you can experiment with a blend of gluten-free flours like sorghum (jowar) and millet (bajra) flour for a similar texture, though the taste will vary.

Also Read – Crispy Namkeen Masaledar Rava Shankarpali Recipe

Serving Suggestions:

Kurkuri Gavhachi Chakli is a versatile snack. It’s a fantastic accompaniment to your evening tea or coffee, offering a satisfying crunch. You can also serve it as a crispy side with your main meals or as a savoury treat during gatherings. Enjoy them plain or with your favourite chutney for an extra burst of flavour!

FAQs:

Q1: Why do my Wheat Flour Chaklis turn soft after frying?
Ans: Chaklis can turn soft if the flour wasn’t steamed adequately, or if they were fried on a low flame. Ensuring proper steaming and frying at a consistent medium heat helps maintain their crispness.

Q2: My Chakli dough is breaking while shaping. What should I do?
Ans: If your Gavhachi Kurkuri Chakli dough is breaking, it usually means it’s too dry. Knead it again with a few drops of water until it’s smooth and pliable.

Q3: Can I store these Wheat Flour Chaklis for a long time?
Ans: Yes, when stored in an airtight container, these crispy Wheat Flour Chaklis can remain fresh and crunchy for up to 2-3 weeks. Make sure they are completely cooled before storing.

Q4: How important is the steaming process for this Chakli recipe?
Ans: The steaming process is very important for Wheat Flour Chakli as it gelatinizes the starch in the flour, making the dough easier to work with and contributing significantly to the final crispy texture of the chaklis.

Also Read – Salted Shankarpali Recipe | Easy Kharya Shankarpalya Recipe