Chakli/chakri is a fried snack made from Wheat flour or Rice flour or Gram flour or mixed lentils flour. Rice Flour Chakri – MURUKKU is very famous in South India, though it has spread its magic north side also. A best savory for munching. Very crispy and very easy to make. One can store up to a month in a air tight container.
Chakri is important and compulsory to make for Diwali snacks or any festival time at my home.
There are many versions to make chakri, today I am sharing my version 😀😀😀😀. On blog I have already posted Wheat flour Chakri, checkout the full recipe here.
For variations one can use boiled yellow Moong Dal (Split yellow gram) drained or Urad Dal (split Black lentils) flour or powdered roasted gram flour. This all will help to bind the rice flour.
• 500 grams Rice Flour
• 1/2 cup Powdered Roasted Gram Flour / Gram Flour / Urad Dal flour
• 1 tbsp Butter (I used Amul)
• 1 tsp Roasted Cumin Powder
• 1 tsp Red chilli Powder
• ¼ tsp Hing
• Salt to taste
• Oil for deep frying
Sift the Rice Flour and Gram Flour nicely. Now add butter, salt, hing, red chilli powder, sesame seeds, cumin powder. Mix well. With water knead a dough. Add water little by little. Dough should not very stiff or very soft. Add 2 tbsp hot Oil. Here Oil should be real piping hot. Once you pour on dough, bubbles should come up. Knead the dough properly for 3-5 mins. . Kneading is important. One can definitely omit Butter while we are adding hot oil. Just increase the quantity of oil.
Grease chakli mould . Take one portion of dough and fill the mould till 2/3. Give shape for chakli. You can place this chakli on rolling board or on back side of dish. Be careful at this stage . At this chakli is very delicate, very easily the shape can be ruined, after giving shape dont touch it much, as the sharpness of edges can be spoiled. Give shape in circular way from innner circler to outer one. End of the shape should be properly sealed. Otherwise it will open at time of frying.
Isn’t it a perfect shape 🙂 🙂 🙂 If giving shape is a tiring job for you, then u can give random shape and fry it. Anyhow taste will be same.
Slowly with a flat spatula, take the chakli and keep in hot Oil. Oil should be Actual hot. Deep fry on medium flame.. Fry till golden brown colour. Don’t fry on high or low flame.
At time of frying, dont make crowd in kadai. Fry in small batches.
When cool completely store in a air tight container..
Enjoy with hot cup of Tea/coffee or keep munching ..
Happy Cooking 🙂 🙂