Chakli
Crispy, golden, and deliciously spiced, Chakli is a quintessential Indian snack that combines the rich flavors of rice flour, besan (gram flour), and aromatic spices like cumin and sesame seeds. This traditional spiral-shaped treat, also known as murukku, is deep-fried to perfection, creating an irresistibly crunchy texture. The addition of melted butter lends a melt-in-your-mouth quality, while a hint of asafoetida and chili powder packs a subtle kick of flavor. Perfect as a tea-time snack, festival delight, or party appetizer, Chakli is easy to make and a joy to share. Follow this simple recipe to create a batch of perfectly crispy spirals that stay fresh for days!
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Recipe Information
Ingredients
- 2 cups Rice flour
- 1 cup Besan (gram flour)
- 1 teaspoon Chilli powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Sesame seeds
- 0.5 teaspoon Asafoetida (hing)
- 1.5 teaspoons Salt
- 2 tablespoons Butter
- 1 cup Water
- 500 ml Oil for deep frying
Instructions
Begin by sifting the rice flour and besan into a large mixing bowl. This will ensure the flours are light and free of lumps.
Add the chilli powder, cumin seeds, sesame seeds, asafoetida, and salt to the sifted flours and mix well to combine all the dry ingredients.
Melt the butter in a small saucepan over low heat until fully melted, then add this to the flour mixture. Gently mix using your fingers to create a crumbly texture.
Gradually add water, a little at a time, kneading the mixture into a smooth and non-sticky dough. It should be firm yet pliable.
Once the dough is ready, cover it with a damp cloth and let it rest for about 10 minutes.
Attach a star-shaped nozzle to a murukku/ chakli maker. Divide the dough into smaller portions that fit comfortably into the maker.
Heat the oil for deep frying in a large pan over medium heat. Test the readiness of the oil by dropping a small piece of dough into it; if it rises to the surface immediately and sizzles, the oil is ready.
Press and rotate the chakli maker over a parchment-lined tray or spoon greased plastic sheet, making spirals about 3 inches in diameter.
Gently lift the chakli off the sheet and slip it into the hot oil. Fry only a few chaklis at a time, ensuring not to overcrowd the pan.
Fry chaklis on medium heat until they turn golden brown and crisp, flipping occasionally for an even cook. Remove them using a slotted spoon and drain excess oil on paper towels.
Repeat the process with the remaining dough to make more chaklis.
Allow the chaklis to cool completely before storing them in an airtight container. Enjoy as a crunchy snack anytime.
Nutrition Facts
Calories |
6301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 537.4 g | 689% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3845 mg | 167% | |
| Total Carbohydrate | 329.1 g | 120% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 13.9 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 145 mg | 11% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1381 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
