Chakli – A deep fried Indian snack recipe specially made during Diwali. This Crispy Murukku recipe is Instant version and is made using Rice flour. Chakli tastes best with masala tea.
Wondering what is Chakli?
Chakli is a popular Indian fried snack which is spiral or in long sticks shapes.
In Gujarat, It is also known Chakri and in South India, it is known as Murukku.
The spiral or long stick shape is given with chakli maker or a murukku maker.
Each family may have its own recipe to suit their taste. There are many versions of this Diwali snack recipe, made differently in different regions.
Some make it using all-purpose flour, some use atta (wheat flour), some makes it with Poha. While some chakli recipes use rice flour, there are some versions that use a multi-grain flour. Some chakli recipes use butter while some like to add yogurt to the dough.
These combinations give varied results. Some are crispy, some are tender.
Today, I share a chakli recipe the way my Grandma used to make it, with rice flour, curd, ghee and with some spices.
It is an easy, quick, tasty and instant way of making this delicious Indian Snack.
What are the ingredients required to make Chakli/Murukku?
- Rice flour
- Sour Yogurt/curd
- Ginger-chili paste
- Sesame seeds
- Ghee/butter/oil
- Oil for frying
- Turmeric powder
- Salt
How to make Crispy Chakli/ Murukku?
- In a large bowl mix together rice flour, Ghee, oil, salt, turmeric powder, curd, ginger chili paste, sesame seeds, Mix until well combined.
- Start adding water little by little to knead all of it to a smooth and soft dough.
- Cover the dough and let it rest for around 30 minutes.
- After the dough has rested, grease the chakli press with oil, add the round chakli maker disk inside the press and then add the dough into it.
- Cut parchment paper into a small square. Start piping the murukku on parchment paper. (I prefer piping them on the individual).
- Press the dough using the chakli maker and form concentric circles. If dough is breaking add little more water, knead again and then try.
- Snap the dough after you have 5 to 6 spiral rounds. Seal the dough by pinching the ends.
- Make all like this.
- Heat oil on medium heat in a pan. To check the temperature of oil, drop a piece of dough, it should come up gradually. If it comes up too quickly, the oil is too hot and it won't turn crispy.
- Add them to the oil, one at a time. and do not overcrowd the Kadai. Fry in batches of 4 to 5.
- Fry on medium heat until it turns golden brown in color.
- If you want to bake the chakli, Bake them in the oven at 350 degrees F. for about 20 to 25 minutes or until light golden in color.
Making chakli at home is not difficult, it's actually a pretty straight forward recipe.
However, keep a few things in mind if you want them really crispy and crunchy.
Notes and Pro-tips
- Make sure the rice flour you are using is fresh, not so old. If your chakli breaks, the reason could be expired rice flour.
- If you are making this for small kids or don’t prefer spicy chakli, skip or reduce the ginger-chili paste.
- Your dough is breaking while forming the chakli, then take it out of the chakli press, add a tablespoon of water at a time and knead again.
- Make sure to add hot oil/ghee to the flour, mix the flour and ghee/oil using your fingers until the flour resembles crumbs.
- You can skip ghee and use oil instead.
- Make sure the curd is Sour to get nice taste.
- I have used a combination of black and white sesame seeds. You may use any.
- Resting the dough is a very important step to shaping perfect chakli.
- Always remember to keep the heat to medium-low while frying the chaklis. Do not fry at high heat, they will not turn crispy.
- Use a parchment paper to pipe the chaklis. It will make your life so much easier.
- I prefer to cut parchment paper in the small square for each Chakli.
- Keep the dough and chakli covered. Don’t let the dough dry.
- When you drop chakli in hot oil, instead of using a hand, use flat spatula just shown in the video. It will be easier and there is no chance of burning your hand. (PLEASE REFER VIDEO GIVEN IN RECIPE CARD).
- Fry chakli in a small batch, do not overcrowd the Kadai.
- Let them cool down completely before storing in a container.
- These stay good up to 15 days.
More Diwali Snacks recipes –
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Crispy Chakli
68kcal
Ingredients
- 500 grams - Rice flour
- ¼ cup - Sour Yogurt/curd
- 1 tablespoon - Ginger-chili paste
- 2 tablespoon - Sesame seeds
- 2 tablespoon - Ghee
- 1 tablespoon - Oil +for frying
- ¼ teaspoon - Turmeric powder
- Salt to taste
Method
- In a large bowl mix together rice flour, Ghee, oil, salt, turmeric powder, curd, ginger chili paste, sesame seeds, Mix until well combined.
- Start adding water little by little to knead all of it to a smooth and soft dough.
- Cover the dough and let it rest for around 30 minutes.
- After the dough has rested, grease the chakli press with oil, add the round chakli maker disk inside the press and then add the dough into it.
- Cut parchment paper into a small square. Start piping the murukku on parchment paper. (I prefer piping them on the individual).
- Press the dough using the chakli maker and form concentric circles. If dough is breaking add little more water, knead again and then try.
- Snap the dough after you have 5 to 6 spiral rounds. Seal the dough by pinching the ends.
- Make all chaklis like this.
- Heat oil on medium heat in a pan. To check the temperature of oil, drop a piece of dough, it should come up gradually. If it comes up too quickly, the oil is too hot and your chaklis won’t turn crispy.
- Add chaklis to the oil, one at a time. and do not overcrowd the Kadai. Fry in batches of 4 to 5.
- Fry on medium heat until it turns golden brown in color.
- If you want to bake the chakli, Bake them in the oven at 350 degrees for about 20 to 25 minutes or until light golden in color.
- Once it cools down, store them in an air-tight container.
Nutrition
Serving1chakliCalories68kcalCarbohydrates12gProtein1gFat2gSaturated Fat1gCholesterol2mgSodium1mgPotassium16mgFiber1gSugar1gVitamin A2IUCalcium9mgIron1mg
Notes
- Please use water little at a time. Flour and water ratio is always depends on quality of flour.
- Make sure the rice flour you are using is fresh, not so old. If your chakli breaks, the reason could be expired rice flour.,
- If you are making this for small kids or don't prefer spicy chakli, skip or reduce the ginger-chili paste.
- If your dough is breaking while forming the chakli, take it out of the chakli press, add a tablespoon of water at a time and knead again.
- Make sure to add hot oil/ghee to the flour, mix the flour and ghee/oil using your fingers until the flour resembles crumbs.
- You can skip ghee and use oil instead.
- Make sure the curd is Sour to get nice taste.
- I have used a combination of black and white sesame seeds. You may use any.
Resting the dough is a very important step to shaping perfect chakli. - Always remember to keep the heat to medium-low while frying the chaklis. Do not fry at high heat, they will not turn crispy.
- Use a parchment paper to pipe the chaklis. It will make your life so much easier.
- I prefer to cut parchment paper in the small square for each Chakli.
- Keep the dough and chakli covered. Don't let the dough dry.
- When you drop chakli in hot oil, instead of using a hand, use flat spatula just shown in the video. It will be easier and there is no chance of burning your hand. (PLEASE REFER VIDEO).
- Fry chakli in a small batch, do not overcrowd the Kadai.
- Let them cool down completely before storing in a container.
- These stay good up to 15 days.
Private Notes
Tried this recipe?
Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm Regards,
Dhwani.
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