November 12, 2020

Chakli-Instant Chakli Recipe

Name: Chakli - Instant Chakli Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1.5 cups Rice flour; 1/2 cup Roasted dalia split; 1/2 cup Flattened rice/Poha; 1/2 tsp Red chili powder; 1/8 tsp Turmeric powder; 1/2 tsp Coriander Powder/Dhania Powder; 1/8 tsp Cumin Powder/Jeera Powder; 1 tsp Carom seeds/Ajwain; 1 tsp Sesame seeds; 1/4 tsp Asafoetida/hing (optional); 3/4 tsp Salt; 1.5 cup Water; 1 tbsp Ghee/Oil; Oil (for frying)

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Chakli is a deep fried savory snack. This spiral shaped snack is made during Diwali in India. It can be prepared in different ways. It is also known as chakri, murukku, and murukulu in different parts of India. Instant chakli is generally made with rice flour, besan, and some spices.

My mom always used to make chakli “bhajani” (chakli flour mix) with washed, dried, roasted rice, chana dal, moong dal, udal dal, poha, and coriander seeds.

Diwali is incomplete without having bhajani chi chakli in Maharashtra. I always bring a few pounds of homemade chakli bhajani from India.

This year, I was out of chakli bhajani. So I thought to make instant chakli bhajani. It is made with rice flour, roasted dalia split, and poha. This instant chakli turned out really good: crispy and tasty.

For making this instant chakli, you will need a chakli mould. I was having a traditional wooden chakli mould – my husband’s grandmother’s wooden mould. Chaklis always came out super beautiful with it.

Two years ago, it broke and after that I have started using steel chakli mould. You can find steel or brass chakli moulds on amazon. You may find the chakli maker in Indian stores as well.

Ingredients

Rice flour
Roasted dalia split
Poha/Flattened rice
Turmeric powder
Red chili powder
Sesame seeds
Carom seeds/Ajwain
Coriander powder
Cumin powder
Asafoetida/Hing
Salt
Water
Ghee/Oil
Oil for frying

Frequently Asked Questions

Why Chakali Is Breaking While Shaping?

If the dough is not kneaded well or there is less moisture, your chakli might break in between while shaping. You can knead the dough by adding 1-2 tsp of water but don’t add too much.

Why Is The Chakali Not Forming A Good Shape?

If the chakali is not forming a good shape add 1-2 tsp of rice flour in the mixture. It happens due to a lot of moisture in the dough.

Why Is The Chakli Absorbing More Oil Or Breaking While Frying?

If you add more ghee than required while boiling the water then the chakli might absorb more oil while frying. If you add more ghee by mistake, add some rice flour and water and knead it again.

Why Did My Chakali Turn Hard?

If you add less ghee or oil while boiling the water then the chakli might turn hard. You can warm some ghee or oil, add it to the dough, and knead it again.

If you fry the chakli on very low heat for a long time then your chakli might turn hard.

Add enough oil while frying. If you add very less oil the chakli might turn hard.

Why Did My Chakali Turn Soft?

While frying the chakli, you will need to keep medium heat. If you fry the chakli on a high flame or in very hot oil, it will cook from outside but not from inside. So it will turn soft.

Step By Step Instant Chakli Recipe

Grind roasted dalia split in a spice grinder. Sift the flour in a big bowl and separate the coarse flour.

Add poha in a grinding jar and grind it well. Sift the poha flour as well in a similar way in the same bowl.

Now sift rice flour in the same bowl and instant chakli bhajani is ready.

In a small pan, add water and ghee. Let it boil and switch off the flame.

While the water is boiling, add salt, sesame seeds, ajwain seeds, coriander powder, cumin powder, turmeric powder, red chili powder, and asafoetida. Mix everything well.

Pour hot water and ghee over the flour mixture. Mix everything well with a spoon. Cover it with the lid or a plate. Let it rest for 15 minutes.

After that, knead the dough into a smooth ball.

Taste the dough at this point. You can add some more red chili powder and salt if you like.

Apply some oil to the chakli mould and insert a single star disc to it.

Divide the chakli dough in 2-3 equal cylindrical shapes. Insert one part in a chakli maker – until it’s almost full. Tightly close the lid.

Cover the rest of the dough so it will not dry out.

Line a silicone baking mat or parchment paper. Press the chakli maker and move it in a circular motion to create a spiral shape.

Make about 3-4 spirals, close to each other, to form one chakli.

Break the dough towards the end and secure to the outer circle.

Heat some oil in a kadhai or pan on medium heat.

Continue pressing the remaining chaklis in a similar way until the dough is finished(about 6-8 chaklis).

Line a plate or baking tray with a paper towel to remove excess oil from fried chakali.

Test the oil temperature by adding a small piece of dough. It should come up gradually. If it rises up too fast that means the oil is too hot. Reduce the heat.

Carefully lift the chakli and add into the hot oil. You can fry 3-4 chakalis at a time, depending upon the size of your pan. Don’t overcrowd the pan.

Fry on medium to low heat for 2-3 minutes, turn them over one at a time, and fry for 1 1/2 minutes.

Turn them over again and fry for 30 seconds. Transfer them to the lined plate.

Repeat pressing the next batch of chaklis and fry them in a similar way.

Allow the chaklis to cool down completely and serve them. They will become more crispy.

How To Store The Instant Chakli?

Once cooled down completely, you can store these instant chakli in an airtight container. They have very good shelf life and can be kept at room temperature for 1 month.

Diwali Snacks Recipes

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