Chakri - Chakli- Murukku
Chakli is a delicious crispy snack often made year round but specially during the Diwali festival. The eccentric looking spirals of dough is made from two different types of flour and some spices.
Servings: 30 pieces
Ingredients
- 2 cup Rice flour
- ½ cup Besan or chickpea flour
- ½ cup Dalia ground see note
- 2 tbsp whole wheat flour
- 2 tbsp melted hot butter
- 1 tsp salt
- 1 tbsp sesame seeds
- ½ tsp turmeric powder
- 1 tsp red chili powder
- ½ tbsp – 1 tbsp green chili paste
- 1 tsp cumin seeds
- ½ cup hot water
- Oil for frying
Instructions
- Add all 3 flours in a mixing bowl, Add all the dry ingredients and hot melted butter. Mix it carefully, and gradually bring dough together. Do not put all the water, add some and then add some more if you feel like you need it.
- Knead soft dough. Dough should not be sticky. Keep dough covered aside.
- Heat oil in a frying pan on medium heat.
- Prepare Chakri press, oil it on all sides and insert the chakri shape. Take some of the dough and add it in the chakri press, close the top of the press tightly.
- Start rotating the chakri press, once it starts coming out go into circular motion. You can pipe them on silicone mat, parchment paper or in my case I used fondant mat. The circles should be close and tight to each other.
- Gently, seal the end part. Once you have enough chakris shaped, start frying.
- Same way, make few chakris and fry few until you have no more dough left.
- Fry on one side and then gently carefully turn it on the other side. If you do this step before its cooked enough, chances are it will break while turning it up.
- Remember to lower the heat slightly when you are shaping and piping the chakris. So that the oil is not too hot.
- Remove chakris after frying on a cooling rack, lined with paper towels.
- Once all chakris coold down, store them in an air-tight container at room temperature. They do not go stale for a few days.
Notes
- Dalia is the split chickpea, that we use for chivdas or snacking. Grind it up at home into fine powder.
- Taste a little piece of dough, to make sure spices and salt are enough.
- Depending on the flour, you may need more or less water. The dough should be tight, but not dry. If it feels dry or it gets dry, just add tbsp of water and check. If its too dry, the chakris will not hold their shape.
- The trick to not let chakri disintegrate while frying is to press and secure the end part of chakri.fries properly.
- The temperature of oil is very important to fry them, so make sure it’s not too hot or too low. Start with frying one and see if it works. They need to crisp up and look golden brown in color.