chakli recipe, how to make chakli recipe | diwali recipes

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 recipe

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:

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Chakli

4.75 from 55 votes
Crisp & crunchy snack for diwali festival. chakli is a deep-fried snack made from rice flour, gram flour, wheat flour or a mixture of lentil flours.
chakli recipe
Author:Dassana Amit
Prep Time:45 mins
Cook Time:30 mins
Total Time:1 hr 15 mins
Course:snacks
Cuisine:indian,maharashtrian
Servings (change the number to scale):22 to 25 chakli
(1 CUP = 250 ML)

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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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

Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

99 comments/reviews

  1. 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. ..

  2. 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.

  3. 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 a5 stars

  4. 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
    Monisha5 stars

  5. 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.5 stars

  6. 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.

  7. 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.

  8. The recipe was great! The Chaklis are so tasty too! So simple and easy to make! Thanks!

  9. 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??5 stars

  10. 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 again5 stars

    • 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.

  11. 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.

  12. Thanks for all the recipes
    Got many help from your recipes
    Reading all the recipes got more energy and intrest in cooking
    Thanks a lot5 stars

  13. 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.5 stars

  14. Hi,

    It was a great recipe. Followed the measurements precisely and I made it successfully. My husband and son loved them. Thanks a ton.5 stars

  15. 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 you4 stars

    • 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 🙂

  16. 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

      • 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.5 stars

        • 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.

  17. luks lovely…will surely try this tomorrow…awesome pictures…simple explanation so easy to understand…just loved it…:)5 stars

  18. I just luv this site,I made methi matar malai,butter panner,dal fry results r awesome.thankyou so much

  19. 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..:)5 stars

  20. 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.