This classic deep fried Chakli recipe includes a blend of rice flour, gram flour (besan) and spices for a light and crispy snack that’s easy to make at home. These Instant Chakli are a savory treat that you will love munching anytime. Make my easy chakli recipe for Indian festivals like Diwali, Ganesh Chaturthi or for any festive occasion.
Table of Contents
Also known as Chakri – or Murukku in South India, traditional chakli are lovely, light and crunchy spirals of fried dough.
They are commonly enjoyed as a Diwali Snack, and are a great balance to the Diwali Sweets typically made before badi Diwali (big Diwali). Filled with lots of savory spices, chakri can be made mild or spicy, depending on your preference. They also make for a nice tea time snack.
There are many different versions and methods for making chakli, but this is by far my favorite chakli recipe. It is a classic family recipe of an instant chakli that uses rice flour as the base for the crunchiest and lightest dough that really lets the seasonings shine.
My step-by-step photos and foolproof tips will help walk you through the easy process of making the best chakli from scratch!
Ingredients You Need
To make authentic chakli at home you need rice flour, gram flour, butter or oil and the usual Indian spices. You will also need a Chakli Maker – which on pressing releases extruded strands of dough that are then shaped into tight spirals and fried crisp.
You can add more red chili powder or even a bit of garlic-green chili paste to make spicy chakli. If you prefer some garlic or ginger flavor, feel free to add some garlic paste or ginger paste to the dough.
To make gluten-free chakli, simply skip asafoetida in the recipe or use asafoetida that is packaged and sold as gluten-free.
How to Make Chakli
Below is my detailed step-by-step guide that will help you to make perfect chakli every time.
Make The Dough
1. First, combine 1 cup of rice flour and ½ cup of gram flour (besan) in a large mixing bowl.
Gram flour is finely ground flour made from chana dal or bengal gram. Do not use chickpea flour (made from white chickpeas). It may not work in this recipe.
2. Add the following spices and seeds:
- ½ teaspoon carom seeds
- ½ teaspoon cumin seeds
- 1 tablespoon white sesame seeds
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- a generous pinch of asafoetida
- salt as per taste
3. Thoroughly mix the flours and seasonings with a spoon.
4. Next, heat 2.5 tablespoons butter or oil in a bowl or small pan on medium low heat. You want the butter or oil to get to a slight simmer but not boil or burn.
5. Add the hot butter or oil to flour mixture.
6. First mix with a spoon. When the mixture becomes warm, then use your fingertips to thoroughly combine the hot butter or oil with the flour mixture. Set the bowl aside.
7. Next, heat ⅔ to ¾ cup water in a medium saucepan until boiling.
8. Working just a bit at a time, carefully add the boiling water to the dough. Mix gently with a spoon as you go.
9. Continue adding hot water until the dough becomes damp but not saturated. It should not be sticky.
10. Mix with a spoon and then use slightly damp hands to knead and form the dough.
11. The chakli dough should be pliable, firm, and not crumbly. Cover and let the dough rest for 30 minutes at room temperature.
Form The Chakli
12. Once the dough has rested, it’s time to make the chakli! Start by applying some water in the chakli/murukku maker, and place a portion of the dough inside it.
The chakli maker should be filled but not overflowing, like in the photo below.
13. Tighten the lid and press the chakli maker to prepare the chakli or use according to the manufacturer’s instructions. Carefully move in rounds to get a spiral shape as the dough comes out.
- I recommend that you make the chakli on butter paper or parchment paper or aluminum foil, so that it’s easy to remove them.
- If the chakli breaks while forming them, this means that the dough does not have enough moisture. Add 1 or 2 tablespoons of water and knead the dough again.
- If you are not getting proper spiral round shape this means that the dough is too moist. Add a bit of rice flour and knead again. Keep adding a few teaspoons of rice flour and kneading until the dough consistency is tight but still pliable.
14. After several inches have been extracted, gently roll the dough towards itself to form a spiral shape. Lightly press the end of the coil into the circle to hold.
Loosely cover with a paper towel or a clean cotton napkin to keep the chakli from drying out as you fry them in batches.
15. Next, heat oil for frying in a large, deep pan. Take a small piece of the dough and check the temperature of the oil.
If the dough comes up in three to four seconds, then the oil is ready. If the dough sits at the bottom, the oil is still cold. But if the piece of dough comes up briskly and quickly, the oil is too hot.
Tip: Take a bite out of your test piece. The chakli should be light and crunchy. If it tastes hard, add 1 or 2 teaspoon or ½ tablespoon of hot oil or butter to the dough and knead again.
16. Now that you’ve got the dough and oil just right, carefully add the chakli to the pan.
17. Fry 3 to 4 chakli at a time. Be sure that you don’t overcrowd the pan while frying! Too many pieces in at once will lower the oil temperature and cause the chakli to get soggy.
Tip: Check the first batch of chakli before frying all of your dough. If it appears that the chakli has absorbed oil or breaks in the oil, then you probably have too much fat in your dough. Try adding some rice flour to the dough, about 1 to 2 tablespoons at a time, and knead again.
18. When you’re sure the dough is perfect, fry another batch of chakli in the hot oil. Remember to keep the raw chakli covered while you work.
19. Gently flip when one side is golden and continue to fry. The thin spirals should turn a beautiful golden color when they’re done.
20. Use a spider spatula or a slotted spoon to remove the chakli as soon as they start to brown. Pay attention as they will fry quickly!
Place them on a paper towel to remove any excess oil.
21. Fry the remaining batches in the same way. Once the chakli have cooled, store them in an airtight container in a cool dry place at room temperature for up to a week or a month.
You can make a large batch of this recipe by scaling it up.
22. Serve chakli as a crunchy, savory snack with a delicious Masala Chai to drink.
I have noted below many tips so that it helps you to make perfect chakli similar to the ones brought from shops.
1. On Dough Consistency
The dough should be firm but not crumbly, floury, hard or sticky. Adding water in parts knead the dough as this will help you to gauge the correct consistency in it.
If at all you have added more water, then do not panic. Just add some tablespoons of rice flour and incorporate it into the dough.
The chakli dough does not have gluten in it, so you do not have to worry on over-kneading or under-kneading the dough.
If the dough looks floury, dry or dense, then sprinkle a few teaspoons of water at a time and gently mix it with the dough till you get the correct consistency.
2. On Forming Chakli
When making the chakli spirals, use a butter paper or parchment paper or aluminum foil, so that it’s easy to remove them. You could also use small parchment paper squares and with its support, gently slid the chakli in oil.
If the dough strands break then the moisture is less in the dough. So add 2 to 3 teaspoons of water and knead the dough again.
If the dough is too moist you won’t get a proper spiral shape. Add a few teaspoons of rice flour and knead until you get a dough which is firm but still pliable.
After frying, if the chakli tastes hard, this means the fat has become less in the dough. Add 1 to 2 teaspoons hot oil or butter to the dough and knead again.
If it looks like the chakli has absorbed much oil or breaks in the oil, then there is more fat the dough. Try adding some rice flour to the dough, about 1 to 2 tablespoons at a time, and knead again.
3. On Deep Frying
Fry chakli on medium to medium-high heat at a temperature of 180 degrees Celsius to 190 degrees Celsius (360 degrees Fahrenheit to 375 degrees Fahrenheit) – that you can easily measure with a candy or deep fry thermometer.
When you do not have a thermometer, then the way to check is by adding a tiny piece of the dough in the hot oil. If it rises to the surface in 3 to 4 seconds and begins to sizzle, the oil is ready.
Never fry chakli at a low heat. This will make the chakli soggy with oil and they will become soft instead of crispy and crunchy.
Do not fry them on high heat as this will brown them too fast and possibly burn them too.
I hope you have a safe and fun Diwali enjoying these delicious chakli! And I’m sure you’ll want to make this recipe all year!
More Popular Maharashtrian Snacks To Try!
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
- 1 cup Rice Flour – 150 to 160 grams
- ½ cup besan (gram flour) – 50 to 60 grams
- 2.5 tablespoon oil or softened butter
- ⅔ to ¾ cup water – add as required
- ¼ teaspoon turmeric powder
- ½ teaspoon carom seeds (ajwain)
- ½ teaspoon cumin seeds
- 1 teaspoon red chili powder or add as required
- 1 generous pinch asafoetida (hing) – optional
- 1 tablespoon sesame seeds – white or black
- salt as required
- oil for deep frying – any neutral high smoke-point oil
- 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 to a slight simmer but do not boil or burn.
- Add the hot butter or oil to flour mixture.
- Mix the butter or oil with a spoon first. When the mixture becomes warm, then use your fingertips to thoroughly combine. Set aside.
- In a sauce pan heat water until it starts boiling.
- Add this hot water in parts to the flour mixture. Mix with a spoon.
- Add more hot water as required. Mix with a spoon first and then using slightly damp hands knead to a firm yet pliable dough.
- Cover and let the dough rest for 30 minutes.
- 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 chakli on butter paper or aluminium foil, so thats it is easy to remove them.
- TIP – If the chakli breaks while forming them, this means that the dough does not have enough moisture. Add 1 or 2 tablespoons of water and knead the dough again.
- TIP – 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.
- 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 – Have a bite into the fried piece of dough and if it tastes hard, add ½ or 1 tablespoon of hot oil or butter to the dough and knead again.
- Lift the chakli gently and slid into the hot oil.
- Fry 3 to 4 chakli at a time. Do not over crowd the kadai or pan while frying.
- TIP – Check the first batch of chakli. If it looks like the chakli has absorbed oil or breaks in oil, then add some rice flour, about 1 to 2 tablespoons and knead again. This happens if too much fat has gone in the dough.
- Fry them until crisp and golden.
- Drain them on paper towels to remove extra oil.
- Make chakli with the remaining dough on the parchment paper. Cover them with a dry kitchen napkin, so that they don't dry out.
- Fry the remaining batches in the same way. Once they come at room temperature, then store them in an airtight box or jar. Keep the jar in a cool dry place at room temperature.
- Serve chakli plain as a snack with some masala chai or ginger tea.
- To make the chakli spicy, you add more red chili powder or even garlic-green chili paste.
- The dough should be firm but not crumbly, floury, hard or sticky. Add water in parts while kneading.
- If dough has become sticky, then add a few tablespoons of rice flour and knead.
- If the dough looks floury or dense, then sprinkle a few teaspoons of water at a time and gently mix it with the dough till you get the correct consistency.
- When making the chakli spirals, use a butter paper or parchment paper or aluminum foil, so that it’s easy to remove them. You could also use small parchment paper squares and with its support, gently slid the chakli in oil.
- If the dough strands break while forming chakli, then the moisture is less in the dough. Add 2 to 3 teaspoons of water and knead again.
- A moist dough won’t give a neat and proper spiral shape. To rectify, add a few teaspoons of rice flour. Knead again to a firm but pliable dough.
- After frying, if the chakli tastes hard, this means the fat has become less in the dough. Add 1 to 2 teaspoons hot oil or butter to the dough and knead again.
- If the chakli has absorbed much oil or breaks in the oil, then there is more fat the dough. Try adding some rice flour to the dough, about 1 to 2 tablespoons at a time, and knead again.
- Fry chakli on medium to medium-high flame. Add a tiny piece of the dough in the hot oil. If it rises to the surface in 3 to 4 seconds and begins to sizzle, the oil is ready.
- Do not fry chakli at a low heat. This will make them soggy with oil and they will become soft instead of crispy and crunchy.
- Avoid frying chakli on high heat as this will brown them too fast and can burn them.
Nutrition Info (Approximate Values)
This Chakli Recipe post from the archives, first published in October 2014 has been republished and updated on 21 October 2022.
Hi can I replace besan with ground chickpeas? I am planning on trying low FODMAP diet and canned and drained chick peas are allowed but not besan. Thanks
I am not sure how will ground chickpeas work in the recipe. So unfortunately can’t help you.
So this year I made chakli, shankarpali and karanji from your recipes and they all turned out amazing. Saved these recipes for all the years to come. No more searching for recipes anymore. Thank you.
Thats great to know and thank you for this super feedback. Most welcome and wish you a happy festival time.
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 ????
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.
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 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.
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.
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
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 🙂
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
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………..
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.
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?
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
Very halpfull all recipy thank you very much
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
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 🙂
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
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.
luks lovely…will surely try this tomorrow…awesome pictures…simple explanation so easy to understand…just loved it…:)
thank you . It helps me in making nice snack.
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.