chakli recipe | instant homemade chakli | rice flour chakli | Gujarati chakri |
by Tarla Dalal
Added to 47 cookbooks
This recipe has been viewed 152987 times
chakli recipe | instant homemade chakli | rice flour chakli | Gujarati chakri | with amazing 24 pictures.
Diwali is nearing and looking for a perfect savoury or jar snack to make for your guests? instant homemade chakli is definitely a go to. It is one of the most famous Indian snack and also is made in many Indian houses. Chakli is a namkeen which is made with easily available ingredients which are found in every well maintained kitchen. Rice flour chakli is also quick and easy to make.
The method to make chakli might look complex but actually it is not. The process of making chakli is divided into three parts, the first is kneading the dough. For kneading dough for chakli, firstly you need to sieve the rice flour to get rid of impurities in it and add cup curds (dahi) ,butter, turmeric powder (haldi), chilli powder, asafoetida (hing), ginger- green chilli paste and sesame seeds (til). Mix and knead into a soft dough. The second step is divide and taking a portion and press it into a chakli “press” and cover it with the lid. Press out round swirls of chaklis. The final step is to deep- fry the instant homemade chakli till crisp and golden brown and drain on absorbent paper. Cool and store it in air tight container.
Chaklis are an indispensable Diwali snack. Not only are they ideal to accompany the Diwali sweets you share with friends and family, but they also come in handy when you want to have a quick snack with tea. Made of spiced rice flour bound by curds and butter to make a soft dough, chaklis are super-crisp deep-fried savouries, which can be easily preserved for around two weeks provided you keep them in a dry and airtight container. While you might initially find it difficult to press out the chaklis into perfect circles, it will be a breeze once you get the hang of it!
You can also serve instant homemade chakli as an evening tea snack with a hot cup of Masala Chai. I don’t only make it on occasion of Diwali but I keep making it once is consumed and over as my kids love this chakli but also they take chakli for kids tiffin snack.
Enjoy chakli recipe | instant homemade chakli | rice flour chakli | Gujarati chakri | detailed step by step recipe and video below.
- To make chaklis, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water (approx. ¾ cup).
- Divide the dough into 4 equal portions and keep aside.
- Take a portion of the dough and press it into a chakli “press” and cover it with the lid.
- Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat thali, working closely from the centre to the outside.
- Press the chaklis very gently with the back of a flat ladle.
- Heat the oil in a deep non-stick pan, deep fry the chaklis on a medium flame, till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper.
- Repeat steps 3 to 6 to make 3 more batches of chakli.
- Cool the chaklis and store in an air-tight container.
- These chaklis can be stored in an air-tight container for 10 to 15 days.
Chakli ( Diwali Dry Snack) Video by Tarla Dalal
Chakli, Instant Chakli recipe with step by step photos
chakli recipe | instant homemade chakli | rice flour chakli | Gujarati chakri | is a namkeen or dry jar snacks are a popular food item made during festive occasions like Diwali. Also, they make up for a great tea time snack or tiffin snacks. If you like the recipe given below re the links to similar recpe :
To prepare the dough for chakli recipe | instant homemade chakli | rice flour chakli | Gujarati chakri | place a sieve over a deep bowl and transfer 2 cups of rice flour
Sift the flour. It removes the impurities and lumps from flour
Add ½ cup of curd. We have used homemade curd which will help in making flakey yet crunchy chakli
Add 2 tbsp of butter. Alternatively, you can even make use of ghee, safed makhan or hot oil to the dough. This helps in making rice chakli crispy and flavorful
Add a little turmeric powder
Add chilli powder
Add asafoetida. You can easily tweak the spices as per your taste preferences
Add ginger- green chilli paste to perk up the flavour of rice chakli. Also, you can put garlic paste if you like
Add 1 tbsp of sesame seeds for an added crunch. You can even make use of carom seeds, cumin seeds,nigella seeds, coarsely crushed coriander seeds or black peppercorns
Add salt to taste
Combine all the ingredients and add approx. ¾ cup water.
Mix well and knead into a soft dough. Taste the dough for seasoning and increase the spice if you want. If the dough is too stiff then chaklis will break when you try to shape them and if the dough is too soft then chaklis will absorb oil while frying. Our crispy instant chakli dough is now ready to pipe and fry
To prepare crispy chakli at home, divide the dough into 4 equal portions and keep aside. We have used the dough instantly but if you are a novice at making chakli then you can let the dough rest for 30-35 minutes, this resting time makes the dough pliable
Grease a chakli mould and place a star shaped plate in the chakli press. This will prevent the dough from sticking to the mold
Cover it with the lid. Ensure you fill only till 3/4 th of the press or else the dough will ooze out and you will face trouble in closing the lid
Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat thali, working closely from the centre to the outside. You can even line a tray with parchment paper or wet muslin cloth and pipe the chaklis.
If the dough is breaking while forming the chakli, it means there is less moisture. Take the dough out of the chakli press, add a tablespoon of water at a time and knead again.
If you are not getting a proper shape, it means the dough is too moist then add some flour and knead again
Snap the dough after you have have 3 to 4 spiral rounds. Seal the ends so the chakli does not fall apart while frying. The size of the chakli depends on you. Just ensure that the spirals are not spaced out but an intact coil .
Press the chaklis very gently with the back of a flat ladle. If you are facing a lot of trouble while making the spiral coil then simply, make 2 -3 ” long sticks or pipe them in a straight line like a rope
Press out all chaklis like this, keep them covered so that they don’t dry out. You will get around 60-65 chaklis
For frying the chakli, heat the oil in a deep non-stick pan, carefully slide few chaklis in the oil and deep fry the chakli | instant homemade chakli | rice flour chakli | Gujarati chakri | on a medium flame. Do not fry at high heat, they will not turn crispy and easily turn brown without being cooked from inside. It would be wise to test the temperature of the oil. Add a little piece of dough to the oil. If it comes up gradually, the oil is just right for frying. If it comes up super quickly, the oil is too hot. Also, do not fry too many chaklis at a time, they will not only stick to each other but the temperature of oil will also drop drastically.
Fry till they turn golden brown in colour and crisp from bottom.
Flip and fry the chakri till they turn crunchy and golden brown in colour from all the sides.
Remove and drain instant murukku on absorbent paper
Repeat steps 6 to 9 to make 3 more batches of instant chakkuli recipe
Cool and store the chakli in an air-tight container. These chaklis can be stored in an air-tight container for 10 to 15 days
Nutrient values per chakli
|Vitamin A||35.7 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||0 mg|
|Folic Acid||0.3 mcg|
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