Chakli Recipe (Chakralu)

Chakli, also known as Chakralu, is a popular Indian snack made with rice flour, gram flour, and spices. It is a deep-fried savory snack that is often served with tea or coffee. Chakli is a popular snack during festivals and holidays, but it can be enjoyed any time of year.

Opens in a new windowwww.indianhealthyrecipes.com

Ingredients:

• 1 cup rice flour
• 1/4 cup besan (gram flour)
• 1/4 cup fried gram powder (roasted gram powder)
• 1/2 teaspoon salt
• 1 tablespoon sesame seeds
• 1 tablespoon hot butter or hot oil
• 1 tablespoon ajwain (carom seeds) (optional)
• 1/2 to 3/4 tablespoon red chili powder
• 1 pinch hing (asafoetida)
• Water as needed
• 2 cups oil for deep frying

Instructions:

1. In a large mixing bowl, combine the rice flour, besan, fried gram powder, salt, sesame seeds, ajwain, hing, and chili powder. Mix well.
2. Heat 1 tablespoon butter or oil until very hot. Pour it quickly into the mixture. This will make the chakli crunchy.
3. Gently mix with a spoon as the oil is too hot. Then mix well with your hand to incorporate the oil evenly.
4. Pour water little by little and make a dough. The dough should be firm and not sticky.
5. Divide the dough into 2-3 equal parts. Roll each part into a long rope about 1/2 inch thick.
6. Cut the rope into small pieces about 1-inch long.
7. Heat the oil in a deep frying pan or kadhai over medium heat.
8. Once the oil is hot, carefully drop the chakli pieces into the oil. Fry for 2-3 minutes per side, or until golden brown and crispy.
9. Remove the chakli from the oil and drain on paper towels.
10. Serve immediately with tea or coffee.

Tips:

• For a more flavorful chakli, you can add other spices such as cumin powder, coriander powder, or garam masala powder.
• If you don't have a chakli maker, you can use a potato masher to press the dough into small circles.
• To make sure the chakli is cooked through, insert a toothpick into the center. If the toothpick comes out clean, the chakli is done.
• Chakli can be stored in an airtight container for up to 2 weeks.

Enjoy!

Here are some additional tips for making chakli:

• Use good quality rice flour. The finer the flour, the crispier the chakli will be.
• Don't overmix the dough. Overmixing will make the chakli tough.
• If the dough is too dry, add a little bit of water. If the dough is too sticky, add a little bit of rice flour.
• Fry the chakli in hot oil. This will help it to cook evenly and prevent it from becoming soggy.
• Don't overcrowd the pan when frying the chakli. This will lower the temperature of the oil and make the chakli soggy.
• Serve the chakli immediately after frying. This is when it will be the crispiest.

With these tips, you'll be making delicious chakli in no time!