Guys I must say gujaratis are food lovers and their so many tea time snack recipes are so easy to make. Today am sharing the recipe of Chakli with you all. Chakli is a savory snack much eaten and made known to the world by the gujaratis, but you will surprised to know that in real chakli is a specialty from Karnataka and is known as Chakkuli.
The shape of Chakli is spiral and has spikes or thorns all over. Hey do not worry, you can chew those thorns as they are made of rice flour, Bengal gram and black gram.
In other part of Southern India, as well as Sri Lanka, you will find another version of Chakli, known as Murukku, it is a variation of the traditional chakkuli and does not have spikes in the body, and the shape is bit oval or at times spiral.
Believe me friends, Chakli are very crunchy as they are fried savory and too easy to make, in addition you can store them for around a week or even for months, as they have a good self life. So what are we waiting for, Let's Begin..........
Ingredients & Steps:
Take a bowl
- Add 1 cup rice flour
- Add 1 tbsp bengal gram (urad dal) powder
- Add 1/4 cup moong dal (petite yellow lentils) powder
[ TIP: Dry roast moong dal, urad dal for 1 to 2 minutes and let it cool down before adding them to the mixture grinder, grind them to get a fine powder. ]
- Add 2 tbsp besan (chickpea flour)
- Add 1/2 tsp ajwain (carom seeds) crushed
- Add 1 tsp red chilli powder
- Add 1/4 tsp hing / heeng (asafoetida)
- Add 1 tsp til (sesame seeds)
- Add 2 pinch turmeric (haldi)
- Add salt as per taste
- Add 2 tbsp hot ghee (clarified butter - hot)
Mix everything well.
Once the mixture binds when you press it in your fist.
- Add hot water (as required - approx 3/4 cup)
Make a semi soft dough or very soft dough.
Now take a chakli maker also known as murukku maker, which comes with different molds for shaping and sizes, we will use the star mold. (This machine is easily available in the market or you can purchase it online).
Grease the chakli maker with some oil, so that the dough does not sticks inside.
[ TIP: If you do not have the chakli maker then make small balls out of the dough (marble size) then give them a thin long cylindrical shape and then turn it from one end to another to give it a spiral shape. ]
Fill the chakli maker with the dough and press the chakli maker to throw out the dough in star shape, keep rolling the string coming out from the chakli maker in spiral form. These way take out all dough to the star shape round / spiral chakli on a greased plated or butter paper. Let the shaped chakli set down on the plate / butter paper.
On the other hand, heat up a pan with cooking oil for frying.
Oil should be heated on medium flame.
Once oil is medium hot and you can feel the heat if you keep your hands on top of the frying pan and oil.
Put the shaped chakli, few at a time, do not overload the frying pan.
Change the flame to low medium and let the chakli / murukku fry slowly.
Turn them or flip them from time to time so that all sides gets evenly fried.
Once you see that the chakli are golden brown and the oil bubbles have diminished or completely reduces, take the chakli out and put it on a napkin to soak excess well, you can even use a strainer placed on top of a plate to stain excess oil.
Chakli or Murukku is ready.
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