Chakli Chakkar: Twist Your Taste Buds with This Crunchy Delight!
Namaste Doston! Kem cho? Sasriakal!
Chef Curry Do-Pyaza here, back in your kitchens and ready to spice things up! Today, we’re diving headfirst into the wonderfully crunchy, spiral-shaped world of Chakli! This savory snack is a staple in many Indian homes, especially during Diwali, the festival of lights, and other joyous occasions like Ganesh Chaturthi and Janmashtami. It’s the perfect nibble to share with family and friends while celebrating good times. Some families even make a big batch to enjoy throughout the monsoon season with a steaming cup of chai.
A Little Chakli History
Chakli, also known as Murukku in South India, has been around for ages! While its exact origins are a bit hazy, many believe it originated in Maharashtra. It’s a testament to Indian ingenuity, transforming simple ingredients into a delicious and satisfying snack. Generations of grandmothers have passed down their secret Chakli recipes, each with its own unique twist.
Get Ready to Twist!
Preparation Time: 20 minutes
Cooking Time: 30-40 minutes
What You’ll Need (Ingredients):
- Besan (Gram Flour): 1 cup
- Chawal ka Atta (Rice Flour): 2 cups
- Urad Dal Flour (Split Black Lentil Flour): 1/4 cup
- Til (Sesame Seeds): 2 tablespoons
- Lal Mirch Powder (Red Chili Powder): 1 teaspoon (adjust to your spice level!)
- Haldi Powder (Turmeric Powder): 1/2 teaspoon
- Hing (Asafoetida): A pinch
- Ajwain (Carom Seeds): 1 teaspoon, crushed
- Tel (Oil): For deep frying + 2 tablespoons for the dough
- Namak (Salt): To taste
- Water: As needed to form a dough
Let’s Make Chakli! (Step-by-Step Instructions)
- Mix the Dry Ingredients: In a large bowl, combine the besan, chawal ka atta, urad dal flour, sesame seeds, red chili powder, turmeric powder, asafoetida, crushed carom seeds, and salt. Mix everything together thoroughly.
- Add Oil and Water: Add 2 tablespoons of hot oil to the dry ingredients. Mix well. The oil helps to make the chakli crispier. Now, slowly add water, a little at a time, and knead into a smooth, pliable dough. The dough should not be too sticky or too dry.
- Prepare the Chakli Maker: Fit the chakli maker with the star-shaped disc. Grease the inside of the chakli maker with a little oil.
- Fill the Chakli Maker: Take a portion of the dough and roll it into a cylindrical shape. Place it inside the chakli maker.
- Shape the Chaklis: Press the chakli maker over a greased plate or butter paper to form spiral-shaped chaklis. Make sure the ends are joined properly to prevent them from unraveling while frying.
- Fry the Chaklis: Heat oil in a deep frying pan or kadhai over medium heat. Gently slide the chaklis into the hot oil, a few at a time.
- Fry to Golden Perfection: Fry the chaklis until they turn golden brown and crispy, flipping them occasionally. This usually takes about 3-4 minutes per batch.
- Drain and Cool: Remove the fried chaklis from the oil and place them on a paper towel to drain excess oil. Let them cool completely before storing them in an airtight container.
Chef Curry’s Tips for the Perfect Chakli
- Dough Consistency is Key: The dough should be smooth and pliable, not too sticky or too dry. This is crucial for shaping perfect chaklis.
- Hot Oil is Important: Make sure the oil is hot enough before frying the chaklis. If the oil is not hot enough, the chaklis will absorb too much oil and become soggy.
- Don’t Overcrowd the Pan: Fry the chaklis in batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature and result in unevenly cooked chaklis.
- Cool Completely Before Storing: Ensure the chaklis are completely cool before storing them in an airtight container. This will help them stay crispy for longer.
Chakli: Different Ways to Cook
- Gas Stove/Induction Stove: The traditional method, as described above, using a kadhai or deep frying pan.
- Air Fryer: Preheat your air fryer to 350°F (175°C). Lightly brush the chaklis with oil and air fry for 8-10 minutes, flipping halfway through, until golden brown.
- Oven: Preheat your oven to 350°F (175°C). Place the chaklis on a baking sheet lined with parchment paper. Lightly brush them with oil and bake for 15-20 minutes, flipping halfway through, until golden brown.
Note: I do not recommend using a microwave, pressure cooker, slow cooker, or crockpot for this recipe.
Chakli: Nutritional Information (Approximate, per serving)
- Calories: 150-200
- Fat: 8-12g
- Carbohydrates: 15-20g
- Protein: 3-5g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.
Serving Suggestions
Chakli is delicious on its own as a snack. You can also serve it with:
- Chai (Tea): A classic combination!
- Coffee: For a savory-sweet pairing.
- Pickles: Adds a tangy kick.
- Chutneys: Mint chutney or tamarind chutney are great options.
Now it’s Your Turn!
So there you have it! A simple yet satisfying recipe for Chakli. I encourage you to try this recipe at home and share the delicious results with your friends and family. I am sure your family will love it!
Happy Cooking, and until next time, keep those taste buds dancing!
Yours Truly,
Chef Curry Do-Pyaza