Chakli - Instant Chakli Recipe
Deep fried savory snack!
Equipment
- Chakli Maker
Ingredients
- 1.5 cups Rice flour
- 1/2 cup Roasted dalia split
- 1/2 cup Flattened rice/Poha
- 1/2 tsp Red chili powder
- 1/8 tsp Turmeric powder
- 1/2 tsp Coriander Powder/Dhania Powder
- 1/8 tsp Cumin Powder/Jeera Powder
- 1 tsp Carom seeds/Ajwain
- 1 tsp Sesame seeds
- 1/4 tsp Asafoetida/hing optional
- 3/4 tsp Salt
- 1.5 cup Water
- 1 tbsp Ghee/Oil
- Oil for frying
Instructions
- Grind roasted dalia split in a spice grinder. Sift the flour in a big bowl and separate the coarse flour.
- Add poha in a grinding jar and grind it well. Sift the poha flour as well in a similar way in the same bowl.
- Now sift rice flour in the same bowl.
- In a small pan, add water and ghee. Let it boil and switch off the flame.
- While the water is boiling, add salt, sesame seeds, carom seeds, coriander powder, cumin powder, turmeric powder, red chili powder, and asafoetida. Mix everything well.
- Pour hot water and ghee over the flour mixture. Mix everything well with a spoon. Cover it with the lid or a plate and let it rest for 15 minutes.
- After that, knead the dough into a smooth ball.
- Taste the dough at this point. You can add some more red chili powder and salt if you like.
- Apply some oil to the chakli mould and insert a single star disc to it.
- Divide the chakli dough in 2-3 equal cylindrical shapes. Insert one part in a chakli maker - until it's almost full. Tightly close the lid.
- Cover the rest of the dough portion so it will not dry out.
- Line a silicone baking mat or parchment paper. Press the chakli maker and start in an inner circle and move it in a circular motion to create a spiral shape.
- Make about 3-4 spirals, close to each other, to form one chakli.
- Break the dough towards the end and secure to the outer circle.
- Heat some oil in a kadhai or pan on medium heat.
- Continue pressing the remaining chaklis in a similar way until dough is finished(about 6-8 chaklis).
- Line a plate or baking tray with a paper towel to remove excess oil from fried chakali.
- Test the oil temperature by adding a small piece of dough. It should come up gradually. If it rises up too fast that means oil is too hot. If it is too hot then reduce the heat.
- Carefully lift the chakli and add it into the hot oil. You can fry 3-4 chakalis at a time, depending upon the size of your pan. Don’t overcrowd the pan.
- Fry on medium to low heat for 2-3 minutes, turn them over, one at a time and fry for 1 1/2 minutes.
- Turn them over again and fry for 30 seconds. Transfer them to the lined plate.
- Repeat pressing the next batch of chaklis and fry them in a similar way.
- Allow the chaklis to cool down completely before serving. They will become more crispy.
Notes
- Always used an exact measurement for making chakli.
- If the dough is not kneaded well or there is less moisture, your chakli might break in between while shaping.
- If the chakli is not forming a good shape then add 1-2 tsp of rice flour in the mixture. It will happen due to a lot of moisture in the dough.
- If you add more ghee than required while boiling the water then chakli might absorb more oil while frying.
- If you add more ghee by mistake add some rice flour and knead it again.
- If you add less ghee or oil while boiling the water the chakli might turn hard. You can warm some ghee or oil and add it to the dough and knead it again.