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chakli recipe

crisp & crunchy chakli for diwali festival. chakli is a deep fried snack made from rice flour, gram flour, wheat flour or a mixture of lentil flours.

4.56 from 38 votes
total time:
75minutes

chakli recipe with step by step photos. chakli is a deep fried snack made from rice flour, gram flour, wheat flour or a mixture of lentil flours. they are also known as murukku in south.

chakli recipe

i am still making diwali snacks and sweets before the badi diwali (big diwali) & laxmi puja tomorrow. made quite a number of goodies today, but managed to click only two recipes, which includes this chakli and cornflakes chivda.

chakli or chakri are made as a part of the diwali faraal (diwali snacks and diwali sweets) in maharashtra and gujarat. there are many versions of making chakli. sharing today a family recipe of instant chakli or rice flour chakli.

you will need a chakli maker to prepare these chaklis. these chaklis are made from rice flour and gram flour (besan). i have not made them spicy, but if you add more red chili powder or even garlic-green chili paste, they will become spicy. i have given tips wherever possible in the step by step recipe.

wishing happy diwali to all. have a prosperous, fun filled and safe diwali.

if you are looking for more diwali special recipes then do check:

chakli recipe
4.56 from 38 votes
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chakli recipe

crisp & crunchy chakli for diwali festival. chakli is a deep fried snack made from rice flour, gram flour, wheat flour or a mixture of lentil flours.
course snacks
cuisine indian, maharashtrian
prep time 45 minutes
cook time 30 minutes
total time 1 hour 15 minutes
servings 22 to 25 chaklis
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup rice flour (chawal ka atta)
  • ½ cup besan (gram flour)
  • 2.5 tablespoon oil or softened butter
  • ⅔ to ¾ cup water - add as required
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon ajwain (carom seeds)
  • ½ teaspoon cumin seeds (jeera)
  • 1 teaspoon red chili powder or add as required (lal mirch powder)
  • a generous pinch of asafoetida (hing) - optional
  • 1 tablespoon sesame seeds - white or black (safed til or kala til)
  • oil for deep frying
  • salt as required

how to make chakli recipe

making dough for chakli recipe

  1. first take the rice flour and gram flour in a bowl.
  2. add the carom seeds, cumin seeds, sesame seeds, turmeric powder, red chili powder, asafoetida and salt.
  3. mix everything with a spoon.
  4. heat butter or oil in a bowl or small pan.
  5. add the hot butter or oil to flour mixture.
  6. mix the butter/oil with your fingertips with the flours.
  7. heat water till it starts boiling.
  8. add this hot water in parts to the flour mixture. mix with a spoon.
  9. add more hot water as required and begin kneading.
  10. knead and form a dough.
  11. knead to a dough which is firm. cover and let the dough rest for 30 minutes.

making chakli

  1. apply some water in the chakli/murukku maker and place a portion of the dough inside it.
  2. tighten the lid and press the chakli maker to prepare the chakli. move in rounds to get a spiral shape. make the chaklis on butter paper or aluminium foil, so thats its easy to remove them.
  3. tip 1 - if the chakli breaks while forming them, this means that the dough does not have enough moisture. add 1 or 2 tbsp of water and knead the dough again.
  4. tip 2 - if you are not getting proper shape, this mean that the dough is too moist. add some flour and knead again.
  5. break the dough towards the end and press it to the last concentric circle of the spiral.

frying chakli

  1. heat oil for deep frying in a pan. take a small piece of the dough and check the temperature of the oil. if the dough comes up gradually, then the oil is ready. if the dough sits at the bottom, the oil is still cold. if the piece of dough comes up briskly and quickly, the oil is too hot.
  2. tip 3 - have a bite into the piece of dough and if it tastes hard, add 1/2 or 1 tbsp of oil or butter to the dough and knead again.
  3. lift the chakli gently and slid into the hot oil.
  4. fry 3 to 4 chaklis at a time. don't over crowd the kadai or pan while frying.
  5. tip 4 - check the first batch of chakli. if it looks like the chakli has absorbed oil or break in oil, then add some rice flour, about 1 to 2 tbsp and knead again. this happens if too much fat has gone in the dough.
  6. make chaklis with the remaining doigh on the butter paper. cover them with a dry kitchen napkin, so that they don't dry out.
  7. fry the chaklis till golden.
  8. drain them on paper towels to remove excess oil.
  9. fry the remaining batches in the same way. once the chaklis are cooled at room temperature, then store them in an airtight box or jar.
  10. serve chaklis plain as a snack with some masala chai.

recipe notes

  • i have not made them spicy. to make the chakli spicy, you add more red chili powder or even garlic-green chili paste.

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how to make chakli recipe

1. first take the rice flour and gram flour in a bowl.

flour for making chakli recipe

2. add the carom seeds, cumin seeds, sesame seeds, turmeric powder, red chili powder, asafoetida and salt.

add spices - making chakli recipe

3. mix everthing with a spoon.

mix chakli flour

4. heat butter or oil in a bowl or small pan.

heat oil to fry chakli

5. add the hot butter or oil to flour mixture.

add butter to make chakli recipe

6. mix the butter/oil with your fingertips with the flours.

mix chakli flour to make chakli recipe

7. heat water till it starts boiling.

heat water - making chakli recipe

8. add this hot water in parts to the flour mixture. mix with a spoon.

add water to instant chakli flour

9. add more hot water as required and begin kneading.

knead instant chakli flour

10. knead and form a dough.

knead instant chakli dough

11. knead to a dough which is firm. cover and let the dough rest for 30 minutes.

instant chakli dough - making chakli recipe

12. apply some water in the chakli/murukku maker and place a portion of the dough inside it.

chakli maker, murukku maker

13. tighten the lid and press the chakli maker to prepare the chakli. move in rounds to get a spiral shape. make the chaklis on butter paper or aluminium foil, so thats its easy to remove them.
tip 1 – if the chakli breaks while forming them, this means that the dough does not have enough moisture. add 1 or 2 tbsp of water and knead the dough again.
tip 2 – if you are not getting proper shape, this mean that the dough is too moist. add some flour and knead again.

press chakli maker to make chakli recipe

14. break the dough towards the end and press it to the last concentric circle of the spiral.

making instant chakli recipe

frying chakli

15. heat oil for deep frying in a pan. take a small piece of the dough and check the temperature of the oil. if the dough comes up gradually, then the oil is ready. if the dough sits at the bottom, the oil is still cold. if the piece of dough comes up briskly and quickly, the oil is too hot.
tip 3 – have a bite into the piece of dough and if it tastes hard, add a 1 or 2 tsp or ½ tbsp of oil or butter to the dough and knead again.

heat oil to fry - chakli recipe

16. lift the chakli gently and slid into the hot oil.

fry chakli - instant chakli recipe

17. fry 3 to 4 chaklis at a time. don’t over crowd the kadai or pan while frying.
tip 4 – check the first batch of chakli. if it appears that the chakli has absorbed oil or breaks in oil, then add some rice flour, about 1 to 2 tbsp and knead again. this happens if too much fat has gone in the dough.

frying - instant chakli recipe

18. make chaklis with remaining dough on the butter paper. cover them with a dry kitchen napkin, so that they don’t dry out.

fried chakli recipe

19. fry the chaklis till golden.

frying - chaklis recipe

20. drain chakli on paper towels to remove excess oil.

chakli recipe

21. fry the remaining batches in the same way. once the chaklis are cooled at room temperature, then store them in an airtight box or jar.

instant chakli recipe

22. serve chaklis plain as a snack with some masala chai.

instant chakli recipe, chakli recipe


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97 comments/reviews

  1. Superb reciepe….
    Step by step procedure along with snaps make it very helpful …
    Some special tips for care to be taken also are very helpful .
    Thank you for sharing M’am….:-)
    Happy Diwali .. !!

    • thanks a lot paresh. glad to know. wish you a happy diwali.

  2. Dassana,
    Words aren’t enough to explain how much your blog means to me…. I always remember you and your family in my prayers. God bless you dear.

    • Shaivy, Thanks a ton for your prayers and this sweet feedback. I am touched and humbled. God bless you and your family.

  3. Which rice flour is used

    • organic rice flour.

  4. Have been following and recommending your blog for a while now. Made besan ladoo and chakli today .Easy to make and perfect in taste as well as appearance .Thanks 🙏🏾.

    • Welcome Shubha. Glad to know this. Thanks for your positive feedback and also for recommending the websites to your friends.

  5. If we have to make chaklis in large quantity how much items we should take??

    • double or triple this recipe proportionately.

  6. Hi mam…thank u for your recipes I tried many dishes and all came out very well..I have one doubt, I tried Aloo tikki, the texture came very well but the tikki was very oily..what would be the reason..did I go wrong somewhere??

    • chitra, when frying tikki, firstly the oil has to be hot. if fried in oil which is not hot, but warm, then aloo tikkis will absorb more oil. also the tikki mixture should not have much moisture. if there is too much moisture, then while frying the tikkis will absorb more oil.

  7. Very detailed informative recipe.

    • Thanks Smita

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