Crispy Chakli recipe / rice flour murukku recipe
Learn how to make chakli crispy and instantly. Fry or bake these chaklis , they are delicious either ways!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 35 mini chaklis
- 2 cups rice flour
- 2 tablespoon melted butter see notes
- 2 teaspoon black sesame seeds
- 1/2 teaspoon black pepper powder
- ¼ teaspoon dry mango powder / amchoor optional
- Enough water to make a soft dough
- Salt to taste
- oil for deep frying
Enough water to make a soft dough
In a bowl add in rice flour, black pepper , sesame seeds, salt and give a quick mix with hand or spoon.
Now drizzle the melted butter.
Rub the rice flour in between your fingers so that the flour is coated well.
Add in water slowly to form a soft dough.
Let it sit for 10 minutes.
Heat enough oil in a frying pan for deep frying. (MEDIUM HEAT)
Grease the chakli maker from inside. Grease the Chakli attachment "star" disc too.
Now form a log out of the dough as thick as the chakli maker and place it inside the maker.
Attach the handle and secure it tightly.
You will need a parchment paper or a tray ready for placing the chakli spirals .
Now roll the handle of the maker in a circular motion and extrude the dough making spirals.
The size of the chakli depends on you. Just make sure that the spirals are not spaced out but an intact coil . Once you are happy with the size of a chakli then stop rolling the handle and secure the end with your finger tip . Similarly make as many spirals as needed.
Once the oil is heated , check by dropping a tiny dough piece. If it floats to the top immediately then the oil is too hot and chaklis wont be crispy. The dough should float up gradually.
Now Keep making few spirals on the tray / parchment and keep on frying .
Do not put more than 6 small chaklis at a time for frying .
Fry the chaklis until golden brown , flipping mid way .
Place them on a absorbent paper to get rid of excess oil.
Let them cool down before eating.
I have made mini chaklis - finished size approximately 1.5"- 2" diameter. You may make big ones too.
If vegan, use vegan melted butter .
Instead of butter you can use yogurt or heavy cream same amount. I have personally tested these recipes and they turn out great.
If vegan you can use plant based yogurt or coconut cream .
These ingredients will make chakli tender as well as crispy .
How to store chaklis ?
Store in an air tight container in a cabinet. Chakli stays well up to 3 weeks. But I promise they won’t last that long.
This recipe isn’t too spicy . If you like spicy murukku / chaklis like the ones at the store then double the chili powder .
You may add ajwain, ground green chili or red chili powder/ paprika , turmeric to the dough if desired.
Additional Tips for making chaklis -
Do not overcrowd the frying pan to avoid drop in temperature and under cooking. If you feel the chaklis are turning brown quickly then the oil is too hot. Simply switch off the flame for 2 minutes and then resume on low to medium heat. Chaklis firm up only after cooling.
Test the first batch with 2 chaklis then adjust the temperature accordingly.
How to make baked chakli ?
I had baked chakli for last year Diwali and it turned out great.
To the above recipe I added 2 teaspoon of yogurt . Everything remains the same. Grease a baking pan and line up chaklis . Bake in a pre heated oven on middle rack at 350 degress for 25- 30 minutes flipping them mid way. They will be nice golden brown . Remove and cool completely before storing.
Calories: 41kcal | Carbohydrates: 7g | Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 9mg | Vitamin A: 20IU | Calcium: 5mg | Iron: 0.1mg