chakli recipe | instant homemade chakli | rice flour chakli (2024)

Chakli Video

चकली रेसिपी | झटपट चकली | चावल के आटे की चकली | गुजराती चकली - हिन्दी में पढ़ें (Chakli, Instant Chakli in Hindi)

ચકરી રેસીપી | ફટાફટ ઘરે બનાવેલી ચકરી | ચોખાના લોટની ક્રિસ્પી ચકરી | ગુજરાતી ચકરી - ગુજરાતી માં વાંચો (Chakli, Instant Chakli in Gujarati)

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1. chakli recipe | instant homemade chakli | rice flour chakli | Gujarati chakri |is a namkeen or dry jar snacks are a popular food item made during festive occasions like Diwali. Also, they make up for a great tea time snack or tiffin snacks. If you like the recipe given below re the links to similar recpe :
   • Baked chakli
   • Bajra chakli
   • Rice flour chakli

For the chakli dough

1. To prepare the dough forchakli recipe | instant homemade chakli | rice flour chakli | Gujarati chakri |place a sieve over a deep bowl and transfer 2 cups of rice flour
   
2. Sift the flour. It removes the impurities and lumps from flour
   
3. Add ½ cup of curd. We have used homemade curdwhich will help in making flakey yet crunchy chakli
   
4. Add 2 tbsp of butter. Alternatively, you can even make use of ghee, safed makhan or hot oil to the dough. This helps in making rice chakli crispy and flavorful
   
5. Add a little turmeric powder
   
6. Add chilli powder
   
7. Add asafoetida. You can easily tweak the spices as per your taste preferences
   
8. Add ginger- green chilli paste to perk up the flavour of rice chakli. Also, you can put garlic paste if you like
   
9. Add 1 tbsp of sesame seeds for an added crunch. You can even make use of carom seeds, cumin seeds,nigella seeds, coarsely crushed coriander seeds or black peppercorns
   
10. Add salt to taste
    
11. Combine all the ingredients and add approx. ¾ cup water.
    
12. Mix well and knead into a soft dough. Taste the dough for seasoning and increase the spice if you want. If the dough is too stiff then chaklis will break when you try to shape them and if the dough is too soft then chaklis will absorb oil while frying. Our crispy instant chakli dough is now ready to pipe and fry
    

How to make chakli

1. To prepare crispy chakli at home, divide the dough into 4 equal portions and keep aside. We have used the dough instantly but if you are a novice at making chakli then you can let the dough rest for 30-35 minutes, this resting time makes the dough pliable
   
2. Grease a chakli mould and place a star shaped plate in the chakli press. This will prevent the dough from sticking to the mold
   
3. Cover it with the lid. Ensure you fill only till 3/4 th of the press or else the dough will ooze out and you will face trouble in closing the lid
   
4. Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat thali, working closely from the centre to the outside. You can even line a tray with parchment paper or wet muslin cloth and pipe the chaklis.
   • If the dough is breaking while forming the chakli, it means there is less moisture. Take the dough out of the chakli press, add a tablespoon of water at a time and knead again.
   • If you are not getting a proper shape, it means the dough is too moist then add some flour and knead again
   
   
5. Snap the dough after you have have 3 to 4 spiral rounds. Seal the ends so the chakli does not fall apart while frying. The size of the chakli depends on you. Just ensure that the spirals are not spaced out but an intact coil .
   
6. Press the chaklis very gently with the back of a flat ladle. If you are facing a lot of trouble while making the spiral coil then simply, make 2 -3 ” long sticks or pipe them in a straight line like a rope
   
7. Press out all chaklis like this, keep them covered so that they don’t dry out. You will get around 60-65 chaklis
   
8. For frying the chakli, heat the oil in a deep non-stick pan, carefully slide few chaklis in the oil and deep fry thechakli | instant homemade chakli | rice flour chakli | Gujarati chakri |on a medium flame. Do not fry at high heat, they will not turn crispy and easily turn brown without being cooked from inside. It would be wise to test the temperature of the oil. Add a little piece of dough to the oil. If it comes up gradually, the oil is just right for frying. If it comes up super quickly, the oil is too hot. Also, do not fry too many chaklis at a time, they will not only stick to each other but the temperature of oil will also drop drastically.
9. Fry till they turn golden brown in colour and crisp from bottom.
10. Flip and fry the chakri till they turn crunchy and golden brown in colour from all the sides.
    
11. Remove and drain instant murukku on absorbent paper
    
12. Repeat steps 6 to 9 to make 3 more batches of instant chakkuli recipe
13. Cool and store the chakli in an air-tight container. These chaklis can be stored in an air-tight container for 10 to 15 days