Chakli, A Crunchy and Crispy Snack

Chakli is an amazing and very tasty snack. It is often made in India during the Diwali festival. Also known as Chakri, these snacks are really crunchy and crispy and are made using the perfect blend of lentils and spices.

It is deep-fried to golden brown colour, chaklis are lightly spiced with turmeric and chilli packing, giving it flavours in every bite.

However, chakli has different names in various parts of the country. Murukku, a South Indian snack is made using rice flour and a mild seasoning of salt and asafoetida. In Gujarat, Chakri Is cooked with rice flour, asafoetida, and salt.

In Gujarat, it is cooked using whole wheat flour, and in Maharashtra, people use a special homemade flour which is called Bhajani, a special homemade flour.

Moreover, it’s easy to make Indian snack and is best enjoyed with a hot cup of tea. Here is the chakli recipe.

Ingredients

• 2 cups fine flour
• 1/4 cup oil
• 4 cup of hot water 
• 2 tablespoons brown sesame seeds
• 1.5 teaspoons ajwain/carom seeds 
• 1 tablespoon Kashmiri red chilli powder
• ¼ teaspoon ground turmeric
• 2 teaspoons salt
• ½ cup of water
• Oil for frying

Steps To Make Crispy Chakli

1. 1. Add flour, hot oil, and hot water in a mixing bowl and mix well.
   2. Now, add red chilli powder, carom seeds, turmeric, salt, and sesame seeds. Mix everything well with a spatula. 
   3. Slowly, add cold water and knead the flour to make a soft dough.
   4.  Take a frying pan and heat oil in it.
   5. Now, take a star-shaped chakli disc and put it into the chakli press.
   6. Take a part of the dough and make cylindrical shapes of it.
   7.  Now start making chakli and move the chakli press in a circular motion.
   8. Match the end of the chakli to the biggest circle so that chakli stays together.
   9. Now slowly, add chakli one at a time into the hot oil, taking care not to crowd the frying pan.  
   10. Keep the flame on high when adding the chakli to the hot oil. 
   11. After about a minute or two, lower the heat to medium. 
   12. After 2-3 minutes, turn them over, and continue frying on medium to low heat or until they are golden brown in colour. 
   13. Lower down the flame when you are ready to take out the chakli. 

Let the chaklis completely cool down, and then store them in an airtight container at room temperature.