Chakli Recipe | Indian savoury Snack | Maharashtra Cuisine | Cooking Addiction.

Chakli is a savoury snack from India. It is a spiral shaped, pretzel-like snack with a spiked surface.

Chakli is typically made from flours of rice, bengal gram (brown chickpea) and black gram (urad daal). It has several variations, depending on the types and proportion of flours used. Murukku, a similar snack typically made without the Bengal gram flour, is also sometimes called “chakli”.
Other names of the dish include Marathi: चकलीchakali, Kannada: ಚಕ್ಕುಲಿ chakkuli, Gujarati: ચકરી chakri, Telugu: చక్రాలు chakralu, or జంతికలు jantikalu and Konkani: Chakri or Chakkuli.

Murukku, a similar dish typically made without the bengal gram, is also sometimes called “chakli”. Kadboli is a similar dish, which is shaped by hand instead of an extruder. In Indonesia, murukku and chakli variations are known as akar kelapa, and are particularly popular among Betawi

Ingredients & Quantity
Rice Flour – 400 Gms
Water – 400 Ml
Semolina (Rava) – 200 Gms
Butter – 1 Tsp
Salt – 1/2 Tsp
Carom Seeds (Ajwain) – 1 Tsp
Sesame Seeds – 1 Tsp
Asafoetida (Hing) – a Pinch
Red Chili Powder – 1 tsp
Refined Oil For Deep frying

Method,

1) Take 400 Ml water in a wide vessel, add salt and bring it to boil.
2) When the water starts boiling add semolina, slowly keep stirring so that no lumps are formed, let it thicken to upma consistency, this may take 1 – 2 mins, after adding the semolina switch off the gas.
3) then add rice flour, butter, carom seeds, sesame seeds, asafoetida, red chilli powder, knead into a dough, if required sprinkle little warm water, knead it into medium soft dough neither stiff nor loose.
4) Now heat the oil in a kadai, while the oil is getting hot grease the chakli mould and fix the chakli plate to chakli mould, divide the dough into parts add one part of the dough to the mould and press.
5) Press the dough into spirals of chakkuli on a wax or grease plastic sheet or butter paper.
6) Once the oil has reached the correct temperature, gently holding the end of the foil in one hand, slowly remove the flatened discs and drop them into the hot oil in batches of 4 – 5
depending on the size of the kadai, deep fry for 4 – 5 mins till chaklis turn crisp and golden in color
7) Once you attained desired color remove in perforated bowl or on butter paper.
8) Store the chakli in air tight container once cooled, it remains fresh for minimum 1 month

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