Instant Chakli Recipe: Crispy & Perfect Every Time!
Learn how to make the perfect, crispy, and delicious homemade Chakli with this easy, step-by-step instant chakli recipe. Ideal for festive seasons!
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.