//Chakli Recipe

Chakli Recipe

chakli kept on a white plate on a green backgroundchakli kept on a white plate on a green background

This classic deep fried Chakli recipe includes a blend of rice flour, gram flour and spices for a light and crispy snack that’s easy to make at home. These Instant Chakli are a savory treat that you will love munching anytime!

chakli served in a circle with a center chakli on a white plate with a green backgroundchakli served in a circle with a center chakli on a white plate with a green background

About this Recipe

Also known as Chakri – or Murukku in south India, traditional chakli are lovely, light and crunchy spirals of fried dough.

They are commonly enjoyed as a Diwali Snack, and are a great balance to the Diwali Sweets typically made before badi Diwali (big Diwali). Filled with lots of savory spices, chakri can be made mild or spicy, depending on your preference.

There are many different versions and methods for making chakli, but this is by far my favorite chakli recipe. It is a classic family recipe of an instant chakli that uses rice flour as the base for the crunchiest and lightest dough that really lets the seasonings shine.

My step-by-step photos and foolproof tips will help walk you through the easy process of making the best chakli from scratch!

What You Need

To make authentic chakli at home you need rice flour, gram flour, butter or oil and the usual Indian spices. You will also need a Chakli Maker – which on pressing releases extruded strands of dough that are then shaped into tight spirals and fried crisp.

You can add more red chili powder or even a bit of garlic-green chili paste to make spicy chakli.

To make gluten-free chakli, simply skip asafoetida in the recipe.

chakli served in a circle with a center chakli on a white plate with a green backgroundchakli served in a circle with a center chakli on a white plate with a green background

Step-by-Step Guide

How to Make Chakli

Below is my detailed step-by-step guide that will help you to make perfect chakli every time.

Making the Dough

1. First, combine 1 cup of rice flour and ½ cup of gram flour (besan) in a large mixing bowl.

Gram flour is finely ground flour made from chana dal or bengal gram. Do not use chickpea flour (made from white chickpeas). It may not work in this recipe.

rice flour and gram flour in a mixing bowlrice flour and gram flour in a mixing bowl

2. Add the ½ teaspoon carom seeds, ½ teaspoon cumin seeds, 1 tablespoon white sesame seeds, ¼ teaspoon turmeric powder, 1 teaspoon red chili powder, a generous pinch of asafoetida and salt as per taste.

adding spices and seasonings to the floursadding spices and seasonings to the flours

3. Thoroughly mix the flours and seasonings with a spoon.

chakli flour mixed wellchakli flour mixed well

4. Next, heat 2.5 tablespoons butter or oil in a bowl or small pan on medium low heat. You want the butter or oil to get to a slight simmer but not boil or burn.

hot butter in steel bowl on the stove-tophot butter in steel bowl on the stove-top

5. Add the hot butter or oil to flour mixture.

hot butter added to the chakli flour mixturehot butter added to the chakli flour mixture

6. First mix with a spoon. Then use your fingertips to thoroughly combine the hot butter or oil with the flour mixture. Set the bowl aside.

mixed flour to make chaklimixed flour to make chakli

7. Next, heat ⅔ to ¾ cup water in a medium saucepan until boiling.

boiling water in a steel bowl on a stove-topboiling water in a steel bowl on a stove-top

8. Working just a bit at a time, carefully add the boiling water to the dough. Mix gently with a spoon as you go.

boiling water added to the chakli flourboiling water added to the chakli flour

9. Continue adding hot water until the dough becomes damp but not saturated. It should not be sticky.

water is mixed and then more hot water added to the flourwater is mixed and then more hot water added to the flour

10. Mix with a spoon and then use slightly damp hands to knead and form the dough.

forming chakli doughforming chakli dough

11. The chakli dough should be pliable, firm, and not crumbly. Cover and let the dough rest for 30 minutes at room temperature.

ready chakli dough from scratchready chakli dough from scratch

Forming the Chakli

12. Once the dough has rested, it’s time to make the chakli! Start by applying some water in the chakli/murukku maker, and place a portion of the dough inside it. The chakli maker should be filled but not overflowing, like in the photo below.

dough placed in the chakli makerdough placed in the chakli maker

13. Tighten the lid and press the chakli maker to prepare the chakli or use according to the manufacturer’s instructions. Carefully move in rounds to get a spiral shape as the dough comes out.

TIPS:

  1. I recommend that you make the chakli on butter paper or parchment paper or aluminum foil, so that it’s easy to remove them.
  2. If the chakli breaks while forming them, this means that the dough does not have enough moisture. Add 1 or 2 tablespoons of water and knead the dough again.
  3. If you are not getting proper shape this means that the dough is too moist. Add a bit of rice flour and knead again. Keep adding a few teaspoons of rice flour and kneading until the dough consistency is tight but still pliable.
making circles from the dough with the chakli makermaking circles from the dough with the chakli maker

14. After several inches have been extracted, gently roll the dough towards itself to form a spiral shape. Lightly press the end of the coil into the circle to hold.

Loosely cover with a paper towel to keep the chakli from drying out as you fry them in batches.

joining the end part of the dough to seal the chaklijoining the end part of the dough to seal the chakli

Frying

15. Next, heat oil for frying in a large, deep pan. Take a small piece of the dough and check the temperature of the oil.

If the dough comes up in three to four seconds, then the oil is ready. If the dough sits at the bottom, the oil is still cold. But if the piece of dough comes up briskly and quickly, the oil is too hot.

TIP: Take a bite out of your test piece. The chakli should be light and crunchy. If it tastes hard, add 1 or 2 teaspoon or ½ tablespoon of hot oil or butter to the dough and knead again.

checking a small piece of dough in the hot oil for fryingchecking a small piece of dough in the hot oil for frying

16. Now that you’ve got the dough and oil just right, carefully add the chakli to the pan.

putting chakli into the hot oilputting chakli into the hot oil

17. Fry 3 to 4 chakli at a time. Be sure that you don’t overcrowd the pan while frying! Too many pieces in at once will lower the oil temperature and cause the chakli to get soggy.

TIP: Check the first batch of chakli before frying all of your dough. If it appears that the chakli has absorbed oil or breaks in the oil, then you probably have too much fat in your dough. Try adding some rice flour to the dough, about 1 to 2 tablespoons at a time, and knead again.

frying the chakli in hot oilfrying the chakli in hot oil

18. When you’re sure the dough is perfect, fry another batch of chakli in the hot oil. Remember to keep the raw chakli covered while you work.

shaped chakli dough in spirals on parchment papershaped chakli dough in spirals on parchment paper

19. Gently flip when one side is golden and continue to fry. The thin spirals should turn a beautiful golden color when they’re done.

chakli getting fried in hot oilchakli getting fried in hot oil

20. Use a spider spatula or a slotted spoon to remove the chakli as soon as they start to brown. Pay attention as they will fry quickly!

Place them on a paper towel to remove any excess oil.

four fried chakli kept on kitchen paper towelsfour fried chakli kept on kitchen paper towels

21. Fry the remaining batches in the same way. Once the chakli have cooled, store them in an airtight container at room temperature for up to a week or a month. You can make a large batch of this recipe by scaling it up.

many fried chakli on paper towelsmany fried chakli on paper towels

22. Serve chakli as a crunchy, savory snack with a delicious Masala Chai to drink.

fchakli kept in a round circle with a chakli in the center on a white plate on a green backgroundfchakli kept in a round circle with a chakli in the center on a white plate on a green background

Tips

Expert Tips

I have noted below many tips so that it helps you to make perfect chakli similar to the ones brought from shops.

1. On dough consistency

The dough should be firm but not crumbly, floury, hard or sticky. Adding water in parts knead the dough as this will help you to gauge the correct consistency in it.

If at all you have added more water, then do not panic. Just add some tablespoons of rice flour and incorporate it into the dough.

The chakli dough does not have gluten in it, so you do not have to worry on over-kneading or under-kneading the dough.

If the dough looks floury, dry or dense, then sprinkle a few teaspoons of water at a time and gently mix it with the dough till you get the correct consistency.

2. On forming chakli

When making the chakli spirals, use a butter paper or parchment paper or aluminum foil, so that it’s easy to remove them. You could also use small parchment paper squares and with its support, gently slid the chakli in oil.

If the dough strands break then the moisture is less in the dough. So add 2 to 3 teaspoons of water and knead the dough again.

If the dough is too moist you won’t get a proper spiral shape. Add a few teaspoons of rice flour and knead until you get a dough which is firm but still pliable.

After frying, if the chakli tastes hard, this means the fat has become less in the dough. Add 1 to 2 teaspoons hot oil or butter to the dough and knead again.

If it looks like the chakli has absorbed much oil or breaks in the oil, then there is more fat the dough. Try adding some rice flour to the dough, about 1 to 2 tablespoons at a time, and knead again.

3. On frying

Fry chakli on medium to medium-high flame at a temperature of 180C to 190C (360F-to 375F) – that you can easily measure with a candy or deep fry thermometer.

When you do not have a thermometer, then the way to check is by adding a tiny piece of the dough in the hot oil. If it rises to the surface in 3 to 4 seconds and begins to sizzle, the oil is ready.

Never fry chakli at a low heat. This will make the chakli soggy with oil and they will become soft instead of crispy and crunchy.

Do not fry them on high heat as this will brown them too fast and possibly burn them too.

I hope you have a safe and fun Diwali enjoying these delicious chakli! And I’m sure you’ll want to make this recipe all year!

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Crisp & crunchy snack for Diwali festival. Chakli is a deep-fried snack made from rice flour, gram flour, wheat flour or a mixture of lentil flours.

Prep Time 45 mins

Cook Time 30 mins

Total Time 1 hr 15 mins


Cuisine Indian, Maharashtrian

Course: Snacks

Diet: Vegan, Vegetarian

Difficulty Level: Moderate


Servings 24 chakli

Making dough

  • First take the rice flour and gram flour in a bowl.

  • Add the carom seeds, cumin seeds, sesame seeds, turmeric powder, red chili powder, asafoetida and salt.

  • Mix everything with a spoon.

  • Heat butter or oil in a bowl or small pan to a slight simmer but do not boil or burn.

  • Add the hot butter or oil to flour mixture.

  • Mix the butter or oil with a spoon first. Then use your fingertips to thoroughly combine. Set aside.

  • In a sauce pan heat water until it starts boiling.

  • Add this hot water in parts to the flour mixture. Mix with a spoon.

  • Add more hot water as required. Mix with a spoon first and then using slightly damp hands knead to a firm yet pliable dough.

  • Cover and let the dough rest for 30 minutes.

Making chakli

  • Apply some water in the chakli/murukku maker and place a portion of the dough inside it.

  • Tighten the lid and press the chakli maker to prepare the chakli. Move in rounds to get a spiral shape. Make the chakli on butter paper or aluminium foil, so thats it is easy to remove them.

  • TIP – If the chakli breaks while forming them, this means that the dough does not have enough moisture. Add 1 or 2 tbsp of water and knead the dough again.

  • TIP – If you are not getting proper shape, this mean that the dough is too moist. Add some flour and knead again.

  • Break the dough towards the end and press it to the last concentric circle of the spiral.

Frying

  • Heat oil for deep frying in a pan. Take a small piece of the dough and check the temperature of the oil.

  • If the dough comes up gradually, then the oil is ready. If the dough sits at the bottom, the oil is still cold. If the piece of dough comes up briskly and quickly, the oil is too hot.

  • TIP – Have a bite into the fried piece of dough and if it tastes hard, add ½ or 1 tablespoon of hot oil or butter to the dough and knead again.

  • Lift the chakli gently and slid into the hot oil.

  • Fry 3 to 4 chakli at a time. Do not over crowd the kadai or pan while frying.

  • TIP – Check the first batch of chakli. If it looks like the chakli has absorbed oil or breaks in oil, then add some rice flour, about 1 to 2 tablespoons and knead again. This happens if too much fat has gone in the dough.

  • Fry them until crisp and golden.

  • Drain them on paper towels to remove extra oil.

  • Make chakli with the remaining dough on the parchment paper. Cover them with a dry kitchen napkin, so that they don’t dry out.

  • Fry the remaining batches in the same way. Once they come at room temperature, then store them in an airtight box or jar.

  • Serve chakli plain as a snack with some masala chai.

  • To make the chakli spicy, you add more red chili powder or even garlic-green chili paste.
  • The dough should be firm but not crumbly, floury, hard or sticky. Add water in parts while kneading. 
  • If dough has become sticky, then add a few tablespoons of rice flour and knead. 
  • If the dough looks floury or dense, then sprinkle a few teaspoons of water at a time and gently mix it with the dough till you get the correct consistency.
  • When making the chakli spirals, use a butter paper or parchment paper or aluminum foil, so that it’s easy to remove them. You could also use small parchment paper squares and with its support, gently slid the chakli in oil.
  • If the dough strands break while forming chakli, then the moisture is less in the dough. Add 2 to 3 teaspoons of water and knead again.
  • A moist dough won’t give a neat and proper spiral shape. To rectify, add a few teaspoons of rice flour. Knead again to a firm but pliable dough. 
  • After frying, if the chakli tastes hard, this means the fat has become less in the dough. Add 1 to 2 teaspoons hot oil or butter to the dough and knead again.
  • If the chakli has absorbed much oil or breaks in the oil, then there is more fat the dough. Try adding some rice flour to the dough, about 1 to 2 tablespoons at a time, and knead again.
  • Fry chakli on medium to medium-high flame. Add a tiny piece of the dough in the hot oil. If it rises to the surface in 3 to 4 seconds and begins to sizzle, the oil is ready.
  • Do not fry chakli at a low heat. This will make them soggy with oil and they will become soft instead of crispy and crunchy.
  • Avoid frying chakli on high heat as this will brown them too fast and can burn them. 

Nutrition Facts

Chakli Recipe

Amount Per Serving (1 chakli)

Calories 63
Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 1mg0%

Sodium 52mg2%

Potassium 24mg1%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 25IU1%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 1mg1%

Vitamin E 1mg7%

Vitamin K 1µg1%

Calcium 4mg0%

Vitamin B9 (Folate) 1µg0%

Iron 1mg6%

Magnesium 4mg1%

Phosphorus 9mg1%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This recipe post from the archives (October 2014) has been republished and updated on 15 November 2020.