Crispy rice chakali/chakli

Posted on October 21, 2017 Updated on October 21, 2017

Marathi style “Chakli”/”chakali” or even called as “murukku” in south india is the traditional snacks mostly prepared during festivals like Diwali. This chalki is a deep fried snack made from rice flour, gram flour or mixture of lentils flours. This one of the most famous Diwali faraal and today i am sharing my favorite family recipe of instant chakli.

Wishing you all again a happy fun filled and a safe diwali.

PREPARATION TIME 15 minutes

COOK TIME 30 minutes

SERVINGS 22 to 25 chaklis

INGREDIENTS (1 cup = 250 ml)

2 cup rice flour (chawal ka atta)
1 cup besan (roasted gram flour)
1 tbsp hot cooking oil
¼ teaspoon turmeric powder (haldi)
½ teaspoon ajwain (carom seeds)
2 teaspoon red chili powder or add as required (lal mirch powder)
¼ cup tablespoon sesame seeds – white or black (safed til or kala til)
¼ cup lukewarm water – add as required
oil for deep frying
salt as required

Directions || How to make Instant cripsy rice chakali.

• In a bowl add rice flour and gram flour .
• Next add the carom seeds, sesame seeds, turmeric powder, red chili powder 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.
• heat water till it starts boiling.
• Allow it cool till it turns lukewarm then add the water in parts to the flour mixture. mix with a spoon.
• Add more hot water as required and begin kneading to a firm dough
• Cover and let the dough rest for 15 minutes.

• Directions making instant chakli:

• apply some oil 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.
• Break the dough towards the end and press it to the last concentric circle of the spiral.
• Heat oil for deep frying in a pan,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.
• Fry the chaklis till it turns golden in color.Drain them well to remove excess oil.
• 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.
• serve the chakalis as a snack with chai or you can just have them plain.