Chakli, also known as murukku in southern India, is one of those timeless snacks that has won the hearts of millions across the country. Its crispy, crunchy texture paired with a delightful blend of spices makes it a perfect tea-time snack or a festive treat. Originating from Maharashtra, Chakli is an essential part of celebrations, from Diwali to weddings, and can be found in almost every Indian household.
The Recipe: Homemade Chakli
Making Chakli at home is a rewarding experience, and once you’ve tasted the homemade version, you may never want to buy it from a store again. Here’s how to make it:
Ingredients:
- 2 cups rice flour
- 1 cup besan (gram flour)
- 2 tablespoons ajwain (caraway seeds)
- 1 tablespoon sesame seeds
- 1 teaspoon jeera (cumin seeds)
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder (haldi)
- 1 tablespoon curry leaves (optional)
- 2 tablespoons hot oil (for the dough)
- Salt to taste
- Water (as needed)
- Oil for deep frying
Instructions:
Prepare the Dough: In a large bowl, combine the rice flour, besan, ajwain, sesame seeds, cumin, red chili powder, turmeric, curry leaves, and salt. Mix these dry ingredients well. Then, add the hot oil to the flour mixture. Rub it in with your fingers — this step helps to make the Chaklis crispier.
Add Water: Slowly add water, little by little, and knead the dough into a soft, smooth consistency. It shouldn’t be too sticky or too dry. The dough should be firm enough to hold its shape when pressed into the Chakli mold.
Shape the Chaklis: Fill a Chakli maker (or a piping bag with a star nozzle) with the dough. On a piece of parchment paper or a clean surface, press the dough out in a circular spiral, starting from the center and working your way out. Make sure the spirals are not too thin, as they might break while frying.
Fry the Chaklis: Heat oil in a deep frying pan over medium heat. Once the oil is hot (test by dropping a small piece of dough — it should sizzle and float up), carefully slide in the prepared Chaklis, one at a time. Fry them in batches until golden brown and crisp. Be sure not to overcrowd the pan to maintain the crispiness.
Drain and Cool: Once the Chaklis are fried, remove them from the oil and place them on paper towels to drain excess oil. Let them cool completely before storing.
Serve: Once cooled, serve these crunchy delights with a cup of chai or store them in an airtight container for up to a week.
Variations to Try
Although the classic Chakli recipe is a favorite, there are many variations you can try, depending on your taste preferences:
- Chili Garlic Chakli: Add finely chopped garlic and extra red chili powder for a spicy punch.
- Cheese Chakli: Incorporate grated cheese into the dough for a cheesy twist on the classic recipe.
- Methi Chakli: Adding methi (fenugreek leaves) into the dough provides a slightly bitter yet flavorful taste that many people enjoy.
You can also experiment with flours like sorghum flour (jowar) or millet flour for a healthier, gluten-free version.