Crispy Butter Chakli Recipe | Easy Homemade Indian Snack
Learn how to make crispy, melt-in-your-mouth butter chakli at home with this easy-to-follow, beginner-friendly recipe. Perfect for festivals!
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.