Chakli, also known as Murukku or Chakkali, is a popular savory snack in Indian cuisine, especially during festivals like Diwali. These crunchy, spiral treats are not only delicious but also carry a rich culinary tradition. Here's how you can make chakli at home, ensuring that each bite brings the taste of homemade goodness.
Ingredients
- 2 cups of rice flour
- 1/2 cup of urad dal (split black gram) flour
- 1/4 cup of besan (gram flour)
- 1 tsp carom seeds (ajwain)
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- 1 tsp red chili powder
- 1/4 tsp turmeric powder
- 2 tbsp melted ghee or oil (for the dough)
- Salt to taste
- Water as needed
- Oil for deep frying
Preparation Steps
1. Roasting the Flours
Start by gently roasting the rice flour and urad dal flour in a dry pan over low heat. This step enhances the flavor and ensures that your chakli has the right texture:
- Roast for about 3-4 minutes, ensuring they do not change color but are aromatic.
- Allow them to cool before you mix them with the other ingredients.
2. Mixing the Dough
- In a large mixing bowl, combine the cooled flours with besan, carom seeds, cumin seeds, sesame seeds, chili powder, turmeric, ghee or oil, and salt.
- Gradually add water and knead into a soft, pliable dough. The dough should not be too sticky.
- Cover and let it rest for at least 15 minutes. This allows the flour to absorb water uniformly.
🔑 Note: Resting the dough is crucial for the right texture and ease of handling.
3. Shaping the Chakli
- Fix the chakli maker or a traditional chakli press with a star nozzle. Grease the inside with oil to avoid sticking.
- Fill the dough into the press, and press out continuous spirals onto a piece of wax paper or directly onto a flat surface.
- Make sure the spirals are not too thick; they should be around 1⁄2 inch in diameter for even cooking.
4. Frying
- Heat oil in a deep frying pan or kadai to medium heat. The oil is ready when a small piece of dough dropped into the oil sizzles and rises to the top.
- Carefully slide the shaped chaklis into the hot oil one at a time. Do not overcrowd the pan; fry in small batches.
- Fry until they turn a golden-brown color, ensuring even frying on both sides. This might take about 2-3 minutes per batch.
- Remove with a slotted spoon and drain excess oil on paper towels.
| Step | Time Estimate |
|---|---|
| Roasting Flours | 4 minutes |
| Dough Preparation & Resting | 20 minutes |
| Shaping & Frying | Varies |
Tips for Perfect Chaklis
- Consistent Dough: Ensure the dough is smooth and uniform, free of lumps to avoid breakage while frying.
- Right Temperature: The oil should not be too hot or too cold. Adjust heat to maintain a steady frying temperature.
- Space for Expansion: Shape chaklis on a separate surface to allow for expansion and easier transfer into the oil.
In this journey of creating the perfect chakli, patience and attention to detail are key. These homemade chaklis not only taste fantastic but also bring a sense of accomplishment. Sharing these spirals of joy with family and friends during festive occasions adds a personal touch to the celebrations.
Remember, the success of chakli making lies in balancing the texture, flavors, and the frying process. Each step, from selecting the right ingredients to resting the dough, contributes to the overall experience and taste of this beloved snack.
Whether you’re making them for Diwali, as a tea-time treat, or just to satisfy a craving, chaklis offer a delightful crunch with a burst of flavor, encapsulating the essence of Indian culinary heritage.
Can I store chaklis for later consumption?
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Yes, you can store chaklis in an airtight container at room temperature for up to 2 weeks. If you need to store them for longer, consider refrigerating or freezing them, but ensure they are well-sealed to maintain freshness.
What are the alternatives to urad dal flour?
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While urad dal flour is traditional, you can use roasted chickpea flour or even all-purpose flour, but the texture might slightly vary.
Why do my chaklis break while shaping?
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If the dough is too dry or not kneaded well, the chaklis might break. Ensure you rest the dough and perhaps add a little more water or ghee to achieve the right consistency.
