Chakli , a spiral shaped crisp deeep fried snack , is one of the traditional Indian snack item which one can enjoy during festivals like Diwali or even whole year. It is also known as Chakri in Gujarati and prepared with Wheat flour . In southern states of India , it is prepared with Rice Flour and known as Murukku .
I have already posted this South Indian speciality , Rice flour Chakli – MURUKKU
Murukku is also a very delicious and crunchy snack. Rice flour Murukku is an instant version of Chakli.
Wheat flour Chakli is a Very famous , Very Crunchy and tasty and addictive Gujarati Snack. There may be various methods to make this. Here I am showing my mother’s method which is very easy and end result is very very tasty, perfect crispy Chakli…
- 1/2 Kg. Wheat flour
- 2 tsp White sesame
- 1 tsp Black salt
- 1 tsp Turmeric powder
- 2 tsp Chilli powder
- 3 tsp Oil
- 1/2 cup Curd (Not much sour)
- 1/2 tsp Ginger Chili Paste
- Salt as per taste
- Oil to fry
First cook wheat flour in a pressure cooker for 4-5 whistle on slow gas… For this keep a cloth in between vessel and its lid as shown in pic.. so flour will remain free flow… I used a folded handkerchief . Keep some water in pressure cooker . Keep a small stand. Place that vessel on stand. Close the lid . Cook for 4 to 5 whistles .
After cook let it cool completely. Flour may look stiff but its very soft when you touch it. Don’t try to touch when its hot.. Once cool completely , sieve nicely for a free flow flour.
Now add all the ingredients listed above and knead a semi soft dough.. Use some water if needed.. Dough should not be too hard nor too soft..
Allow it to rest for 30 to 40 minutes in a dry warm place. Grease chakli mould/ kitchen press with few drops of Oil . Take a small quantity of dough , fill in the kitchen press and then give shape. While making this don’t touch raw chakli more by hands else the sharpness of shape will be vanished…
Now fry on medium flame in hot Oil. Don’t be in hurry while frying else Chakli will be uncooked from inside. Fry till light brown or turned crispy.
You can keep this fried chakli on kitchen paper to absorb extra oil . You can store in air tight container for a month…