Chakli (Crispy Rice Snack)
Chakli a popular snack all throughout India. Chakli is a crispy and delicious snack that is prepared for holidays. It is perfect with a hot cup of Chai. In my opinion, chakli is a must-have munchie! Chakli is prepared many different ways using different pulses with rice. I plan on making Chakli with rice flour and moong dal.
- 1 cup rice flour
- 1/4 cup washed yellow moong dal
- 1/4 cup all-purpose flour (maida, plain flour)
- 2 tablespoons sesame seeds (til)
- 1/2 teaspoon red chili powder
- 1/4 teaspoon black papper
- 1/2 teaspoon cumin seeds (jeere)
- 1/8 teaspoon asafetida (hing)
- 1/4 teaspoon turmeric (haldi)
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 2 tablespoons hot oil
- Approx., 1/4 cup hot water use as needed
- Oil to fry
Also need chakli maker, available in Indian grocery stores
Mix all the dry ingredients in a bowl rice flour, all-purpose, sesame seeds, chili powder, black pepper, cumin seeds, asafetida, turmeric, and salt. Set aside.
Cook the moong dal with 2 cups of water over medium high heat till it is very soft, and mushy, if needed add more water.
Add hot dal to rice flour mix and mix with spoon, add lemon juice, and hot oil, and mix it well. First use the spoon to mix because mix will be quite hot.
Add hot water as needed to make soft and firm dough. Cover the dough and set aside for five minutes.
Knead the dough well. Divide the dough into 3 parts and roll them into long rolls. Put one of the roll into chakli maker, and close. Press the chakli maker, making the chackli into spiral’s (roll them 3 to 4 times) over flat plate.
Heat the oil in a frying pan over medium heat, frying pan should have about one inch of oil. Oil should be moderately hot. Put few chaklies at a time just enough to cover the surface of the oil.
Fry them both sides until they are light brown, this should take 4 to 5 minutes.
Serve them after they cool off so chaklies are nice and crispy. Or store them in air tight container for later use.
Notes
- If dough is too soft add little more rice flour.
- If they are braking it is ok don’t worry still it will taste great, need some practice.
Comments
Leave a CommentComment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.
Leave a Reply
You must be logged in to post a comment.
Jyoti
October 10, 2017 at 8:22 amI was searching for a easy recipe of chakli thanks to you dear Manjula …as Diwali is nearing
kiran
October 26, 2016 at 10:42 pmhi manjula
after cooking d moong dal do we need to seive it out or not.
renuka
October 26, 2016 at 11:45 amvery useful your recipes are
thank you for your clear instructions
made coconut burfi and mixed nut cake for this deepavali
Manjula Jain
October 26, 2016 at 10:24 pmRenuka, Happy Diwali
Sheetal
May 20, 2016 at 11:20 amNice n easy recipe
sushma
November 7, 2015 at 7:20 amIt’s just too good ur all veg recipes are sooper n very easy to prepare
sushil
November 6, 2015 at 11:19 pmVeg recipe are super
sushil
November 6, 2015 at 11:16 pmI like veg food
Vicky
November 6, 2015 at 1:56 pmCan whole wheat flour be used instead of all p.fl?
thanks
Daria
November 4, 2014 at 5:03 amIf I did not have asafetida With what can replace? or can make this recipe without asafetida? Thanks
Manjula Jain
November 5, 2014 at 4:33 pmDaria, yes make without asafetida
Jessica Chaiken
October 24, 2014 at 1:28 pmThis looks delicious! The chakli maker looks like a cookie press which you should be able to find in the baking section of your favorite housewares store.
kbsalazar
October 23, 2014 at 12:05 pmThanks for this recipe! Having moved back to the US after an extended posting in India, I miss the snacks. I bet I can use my US-standard cookie press (or even a pastry bag) to form the Chakli. They are going to be so good!
Manjula Jain
October 27, 2014 at 7:17 pmkbsalazar, cookie press or icing bag will work