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.
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:
- Omapodi recipe
- Shankarpali recipe
- Karanji recipe
- Butter murukku
- Ribbon pakoda
- Rava ladoo
- Mysore pak
- Besan ladoo
- Poha chivda
How to make 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 everthing 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.
12. Apply some water in the chakli/murukku maker and place a portion of the dough inside it.
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.
14. Break the dough towards the end and press it to the last concentric circle of the spiral.
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.
16. Lift the chakli gently and slid into the hot oil.
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.
18. Make chaklis with remaining dough on the butter paper. Cover them with a dry kitchen napkin, so that they don’t dry out.
19. Fry the chaklis till golden.
20. Drain chakli on paper towels to remove excess oil.
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.
22. Serve chaklis plain as a snack with some masala chai.
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Chakli
By Dassana Amit
Ingredients
- 1 cup rice flour
- ½ cup besan (gram flour)
- 2.5 tablespoon oil or softened butter
- ⅔ to ¾ cup water - add as required
- ¼ teaspoon turmeric powder
- ½ teaspoon ajwain (carom seeds)
- ½ teaspoon cumin seeds
- 1 teaspoon red chili powder or add as required
- 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
Instructions
making dough
- First take the rice flour and gram flour in a bowl.
- Add the carom seeds, cumin seeds, sesame seeds, turmeric powder, red chili powder, asafoetida and salt.
- Mix everything with a spoon.
- Heat butter or oil in a bowl or small pan.
- Add the hot butter or oil to flour mixture.
- Mix the butter/oil with your fingertips with the flours.
- Heat water till it starts boiling.
- Add this hot water in parts to the flour mixture. Mix with a spoon.
- Add more hot water as required and begin kneading.
- Knead and form a dough.
- Knead to a dough which is firm. Cover and let the dough rest for 30 minutes.
making chakli
- Apply some water in the chakli/murukku maker and place a portion of the dough inside it.
- 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.
- Break the dough towards the end and press it to the last concentric circle of the spiral.
frying chakli
- 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 1/2 or 1 tbsp of oil or butter to the dough and knead again.
- Lift the chakli gently and slid into the hot oil.
- 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 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.
- Make chaklis with the remaining doigh on the butter paper. Cover them with a dry kitchen napkin, so that they don't dry out.
- Fry them till golden.
- Drain them on paper towels to remove excess oil.
- Fry the remaining batches in the same way. Once they come at room temperature, then store them in an airtight box or jar.
- Serve chakli plain as a snack with some masala chai.
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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I tried only the amount mentioned above, it was so perfect didn’t have to use any tips for consistency and crunch. Thank you so much for such a simple wonderful recipe.
thank you kinjalkini. glad to read your feedback on the chakli recipe ????
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.
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.
Which rice flour is used
organic rice flour.
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.
If we have to make chaklis in large quantity how much items we should take??
double or triple this recipe proportionately.
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.
Very detailed informative recipe.
Thanks Smita
Thanks for giving this step by step recipe for idli and chaklis i will surely make it tomorrow keep up your good work .Thanks a lot.Can.you.please share recipe.of lambey pau at my e mail
thanks maryam. what is lambey pau. first i thought lamb mince (kheema) pav. is it the same.
Dear Dasanna, i tried this chakali receipe. It turned out very well. Thank u so much for sharing this. Wish you a Happy Diwali.
thanks prachi for letting me know. wish you too a happy diwali.
These look lovely and quick one too. I am going to make these tomorrow for diwali
thanks seema. all the best and happy cooking.
I tried your recipe.. and the chakalis have turned out AWESOME… flawless….the ingredients were easily available, nothing fancy just right.
I will never go for store bought packet flour and these are cheaper they cost nothing more than $2. thanks for sharing this recipe. hope find many more.
gloria, thanks a lot for the feedback on the chakli recipe. glad to know. there are some diwali snacks that are posted. so you can try them too. happy cooking.
Hi Dassana.. No doubt your recipes are awesome.. I tried many of ur recipes n tastes like heaven. Me n my husband gained weight after I found ur blog n tried ur recipes.. 😀 here is one request for kodbale recipe. I trust u so m requesting u.. please post this recipe soon..
thanks a lot pooni. taken a note of the kodubale recipe. will add after some months as i have a lot of recipes in drafts and i have already made the snacks for diwali. only sweets are left now. so will add later.
Hi Dassana, thank you for the recipe. Just made a small change, I had put everything in water except for the flours and boiled it, later added flours and covered for 10 minutes and then I kneaded the dough. It really turned out well..Thank you so much …you are doing an excellent job. ..
thanks sonal for the feedback and also for sharing the small change you did. glad to know that the chaklis turned out good.
Hi Dassana, big follower of ur’s. will be making chakli for d 1st time, going to try it today, hope i succeed. people had scared but u have given an easy recipe. wish me luck.
thanks sona. preparing chakli is not difficult. follow the tips i have mentioned if something goes wrong. wish you all the best and happy cooking.
I really thank u so much for giving this wonderful recipes….it helped me a lot especially by preparing different dishes n surprising my family…thank u deep a
Welcome Anu. glad to know that recipes are helping you in cooking.
What about the quantity of salt? It’s not there on the list.
sejal, salt has to be added as per one’s taste.
Explained too well. Thanks so much.
welcome deepa glad you liked the explanation of recipes.
Hi
I made this yesterday and everyone loved it. Your simple way of explaining recipes and with exact proportions help to create happy meal times and then some.
Thank you very much!
Do you also know how to make kodaballe – it is made of rice flour and is a popular snack in Karnataka.
Many thanks once again.
Regards
Monisha
thanks a lot monisha. i have heard of kodaballe, but never tried. let me see if i can try a few times and then update the right recipe.
I made this on diwali.
Bt my chakli was not soft from inside . Please help
chaklis are always crisp. by soft do you mean it had to be less crisp?
Very tasty chakli
thankyou rashmi 🙂
Great help to beginners
thanks.
Crunchy and Crispy chaklis Wow!!
Thought I would never able to make chaklis. Thanks to your perfectly explained recipe and even tips how to adjust the dough if the something goes wrong ensures The chaklis turn out perfect 🙂
Made as per the recipe are in demand @ home now making a second batch of these.
very pleased to know this dominica and glad your family loved them thankyou so much 🙂 and you are welcome.
I made many recipes from your site n every dish got finished with lots of appreciation. One complement i want to give you that you are just look like a 10-12 years old with bindi. So pretty.
blush blush 🙂 thanks for the compliment prerna. also thanks for the positive feedback on the recipes.
Very nice recipes i hve tried aloth al come through very good
thankyou so much neetu 🙂
Hi,
Firstly I should tell you that your way of presenting recipes is very nice.I have tried couple of recipes and they have turned out to be amazing.I am planning to make this chakli..Wanted to ask you do they turn out to be crispy enough for old people to eat.My parents are old and cant eat hard ones like the one which we get in the stores…Thanks
thanks simran. since these ones have besan in them, they are not that crisp for old people to eat. usually the rice flour ones or the maida ones are very crisp and these are the ones which we get in the stores. you can look for any other recipe which is just made of rice flour on the web. i do plan to add one before diwali.
The recipe was great! The Chaklis are so tasty too! So simple and easy to make! Thanks!
thanks swathi 🙂
awesome..thanx for the simple recep
welcome pravin
Well deserved clap clap.
Tried and tested. Perfect. Your awesome!
By the way is “butter chakli” the ones which are available in supermarkets the same thing??
thanks a lot zo. butter chakli is different as i think its made with maida.
very tasty………. superb……………………..thank u so much………..
welcome abe
oh just made these now… it is so easy, kinda surprised actually..
i have always bought them from the store, but that wont be happening anymore…
thank you for the recipes.. i love how it gives a good explanation..
also followed your roti recipe a few weeks ago, i could never get it to puff up and i was trying for months.. but now i know the trick! thanks again…
only difficulty i had was that i didnt have a chakli maker, i had to use my piping bag and the star noozle, and trust me, it was difficult squeezing it through.
finally achieved it though! will be looking for the chakli maker soon..
keep it up! thanks again
welcome lubna. good to know that you are able to puff the rotis. for the chakli, i am wondering how you managed with a piping bag. its difficut. kudos to you. i can never manage making chaklis with a piping bag. do go for a chakli maker. you should be able to get it online.
Hi .i made them jus now and it came out very well Thank you for the recipe.Is there any option to use instead of gramflour
welcome khushi. glad to know this. you can try with jowar or bajra flour. taste will be different.
Hello Dassana,
Hope you are doing good. I have recently started reading your recipes and I love all of them.
I have a question here can you help me buy a chakali maker? which one do you use? I mean there are 2 models in the market. The handle one while while needs to be moved round and round or the press one which needs to be pressed with the fingers to move the piston down( anjali model)
Can you suggest me which one would be easier to use? I want to make sev as well so which one of the two models would be better?
Warm Regards
Kirti
am fine kirti. i have the piston one. got it from bangalore. but its not anjali model but a south indian company. the piston one is better. its less exertion and stressing for the hand muscles.
I will surely try this chakli it appears easy and good. Will try and let you know how its made
sure.
Very halpfull all recipy thank you very much
welcome devika
Thanks for all the recipes
Got many help from your recipes
Reading all the recipes got more energy and intrest in cooking
Thanks a lot
welcome mrinal. glad to know this.
Yummy! Yummier! Yummiest! I followed it step by step and it came out just superb! I’ve never had success with Chaklis before this. Dassana, thanks for this recipe.
welcome medha. thanks a lot for sharing sweet feedback. reminded me of my school days.
Super all recipes
thanks raisrahila
Hi,
It was a great recipe. Followed the measurements precisely and I made it successfully. My husband and son loved them. Thanks a ton.
welcome anitha. thanks for sharing positive feedback on chakli recipe.
Dear Dassana Amit,
I have become fan of yours, you explain every minute detail of the recipe 🙂 thanks for that.
I’m a celiac & on a very strict gluten-free diet, I have to make everything homemade. I’m learning from experts like you.
Your Chakli recipe is gluten-free except the ingredient asafoetida which is having wheat flour in it. I’m mentioning this just for the knowledge of people who are celiacs and are on gluten free diet. I would love to learn more gluten-free recipes from you. Thank you
thanks neha. i know that asafoetida has some wheat in it. i have removed it from the gluten free category now. usually for recipes which has asafoetida, i don’t add them in the gluten free category or add a note to skip asafoetida. in this recipe, i forgot to add the note. i did some research on asafoetida and there are brands which sell a gluten free asafoetida. i am not sure about the indian ones as they don’t mention anything on the jars. i am not an expert on gluten free recipes, but yes good in cooking 🙂
Dear Dassana,
I never thought i could make snacks it looked fantastic to me but by ur help it did wonders for me…. this chakli recipe really worked so really well
thanks dipti for sharing this positive feedback. glad to know this.
The recipes are very easy to under stand
thanks aayushi
Dear Dassana… I absolutely love all your recipes. I have moved abroad a few months back, and have relied entirely on your blog as you make everything seem so easy, and the stepwise images, they are super….perfecto … I had a qs. regarding the chakli… Is there any way I can make these without a chakli maker? Or alternately, if you can suggest something I could use instead. Thanks.
welcome resh. thanks for sharing positive feedback on recipes. we usually make it with a chakli maker as it is easier. but you can roll it into a slight thick chappati/roti. cut into strips and then fry those strips.
These are my favorite and looks so good. Will try some time once I get a chakli maker 🙂
The recipes are awesome.
thanks sneha
luks lovely…will surely try this tomorrow…awesome pictures…simple explanation so easy to understand…just loved it…:)
thanks anuja.
thank you . It helps me in making nice snack.
welcome ekta.
I just luv this site,I made methi matar malai,butter panner,dal fry results r awesome.thankyou so much
welcome dr.dipti. glad to know that you liked these recipes.
Dear Dassana, How are you? I tried this recipe last evening and it came out just perfect and it was super easy too!! He he..I am munching on it now with a cup of hot tea…:) Thanks so much for this foolproof recipe yaar, this is going to be a keeper..Take care..Regards..:)
i am good anu. thanks for the feedback. good to know you are enjoying the chaklis.
Lovely pictures, Dassana 🙂 It looks delicious to me 😀 What is that drink you have kept with the chakli?
thanks arpita. it looks like a drink. but this is a floating light lamp. for this put water in a glass. then add some oil or ghee and then put floating light wick. the wick will burn as long as oil is there.