Easy Chakli

Served HotServed Hot
Good based on 7 Ratings

Listed in : Vegetarian , Vegetarian Snacks , 30 Minute Recipes , Kids , Special Diets , Special Diets Jains , Kids Snacks

Chakli is a marathi (regional language of Maharahtra) word for spiral shaped spicy pretzels also called Chakri, Murukku or Muruku, Gatti Pakodeelu in various parts of India. This crunchy snack is a tea time snack as well as a dish for special occasions . Traditional chaklis are made with a special chakli making mold.They are made with spiced up rice and lentil flour dough, pressed using a mold into round/ spiral coils. The snack is often consumed on Deepavali, the Indian festival of light.

Servings: 4 Preparation time:
  • Wheat Flour, Whole-grain, Wheat flour - 1 cup
  • Rice Flour, White, Powder, Rice Flour Rice flour - ½ cup
  • Plain Flour, Maida, Refined flour Maida - ½ cup
  • Bengalgram Flour, Chickpea Flour, Besan, Gram flour, Black Bengal Gram, Bengal gram dhal Besan (chick peas flour) - ½ cup
  • Salt, Common Salt, Rock Salt, Table Salt Salt - to taste
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch Chilli powder - ½ tsp
  • Til Sesame Seed, Gingelly (White) sesame seeds - 2 tsp
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed Cumin seeds - 2 tsp
  • Butter, Butter - 3 tbsp
  • Canola Oil, Vegetable Oil, Cooking Oil - to fry

Instructions (Preparation Steps):

  • Mix all the four flours. Place in a muslin cloth and tie with a string.
  • Place in a steamer and steam for 20 minutes.
  • Remove the string and beat the ball of flours with a wooden spoon to powder it.
  • Sift to remove any lumps, powder the lumps and sift again.
  • Add rest of the ingredients except the oil. Add water little at a time and knead into a
  • soft but not sticky dough.
  • Place some dough in the chakli press and make discs of concentric circles, on a piece
  • of butter paper or plastic sheet.
  • Transfer the discs carefully into moderately hot oil and fry till crisp.
  • Use all the dough thus.
  • Cool and store in in tight container

Cook's Tip:
1 cup heavy cream can be replaced by 1 cup evaporated milk OR ¾ cup milk with 1/3 cup of butter.
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
Rub brinjals with a little salted oil after slicing to avoid discoloration.


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