Chakli | Mullu Muruku | Snack Recipes | Diwali Recipes
Author: Vindhya Desai
Recipe type: Snack
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 20 chakli
- 1 Cup roasted rice flour/akki hittu/chawal ka atta or idiyappam flour
- ½ Cup besan/kadale hittu/gram flour
- 3 Tbsp oil
- Water as required to knead dough (about ½ Cup)
- ¼ Tsp ajwain/om kaalu/carom seeds
- ½ Tsp jeera
- 1 Tsp red chilli powder
- ½ Tsp turmeric/haldi/arishina
- ¼ Tsp hing/asafoetida
- 1 Tbsp yellu/sesame seeds/til
- Salt to taste
- Oil for deep frying
- In a bowl, take the rice flour and besan
- Add oil to a pan and heat it (do not let it smoke)
- Add all masalas to the flours, ajwain, jeera, red chilli powder, turmeric, hing, til and salt to taste
- Mix everything very well
- Once the oil has heated up pour this onto the flour mixture
- Let it rest for 3-4 minutes
- After the oil turns a bit warm mix the flour very well
- Crumble the flour and ensure when you make a fist lump it stays together and does not fall apart
- Add water little by little and start forming a dough
- Add more water and make sure the dough comes together
- Oil your hands and rub on the dough
- Keep the dough aside for 5 minutes
- To make chakli, oil a chakli maker and fit the chakli mould/plate
- Pinch half the dough or about a third of the dough
- Make a log as shown
- Fill this log into chakli maker, heat oil to fry on medium flame
- On a grease proof pepper or underside of an oiled plate, start pressing the chakli
- When it reaches desired shape and size pinch off the end with your finger
- Make more and check if oil is heated up
- Carefully lower the chakli into the oil and start frying
- Let the chakli fry on medium heat till they turn crisp and golden
- Remove onto kitchen towels to absorb excess oil
- Store in an airtight container and serve with chai/coffee
You can also add melted butter which is heated up. But I like to use oil as adding butter sometimes crumbles the dough
Adjust spices as per your taste, add little or no red chilli powder
Always fry on low-medium flame, or the inside part of chakli does not cook and stays soft
Dry roast available fresh rice flour or use idiyappam flour, it holds the dough much better
Recipe by Food Of Interest at https://foodofinterest.com/chakli/
3.5.3226