Chakli | Mullu Muruku | Snack Recipes | Diwali Recipes
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 20 chakli
 
Crisp and mildly spicy, a favourite tea-time snack, chakli
Ingredients
  • 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
Method
  1. In a bowl, take the rice flour and besan
  2. Add oil to a pan and heat it (do not let it smoke)
  3. Add all masalas to the flours, ajwain, jeera, red chilli powder, turmeric, hing, til and salt to taste
  4. Mix everything very well
  5. Once the oil has heated up pour this onto the flour mixture
  6. Let it rest for 3-4 minutes
  7. After the oil turns a bit warm mix the flour very well
  8. Crumble the flour and ensure when you make a fist lump it stays together and does not fall apart
  9. Add water little by little and start forming a dough
  10. Add more water and make sure the dough comes together
  11. Oil your hands and rub on the dough
  12. Keep the dough aside for 5 minutes
  13. To make chakli, oil a chakli maker and fit the chakli mould/plate
  14. Pinch half the dough or about a third of the dough
  15. Make a log as shown
  16. Fill this log into chakli maker, heat oil to fry on medium flame
  17. On a grease proof pepper or underside of an oiled plate, start pressing the chakli
  18. When it reaches desired shape and size pinch off the end with your finger
  19. Make more and check if oil is heated up
  20. Carefully lower the chakli into the oil and start frying
  21. Let the chakli fry on medium heat till they turn crisp and golden
  22. Remove onto kitchen towels to absorb excess oil
  23. Store in an airtight container and serve with chai/coffee
Notes
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/