Chakli is one of the favourite snacks from Gujrat and
Maharashtra. There are many different recipes to make chakli. It is made with
rice flour or whole wheat flour or semolina. Also ready mixes are available in
the market. Nothing can beat a homemade chakli. My recipe calls for rice and
roasted chana dal also called as chutney dal readily available in grocery
stores.
This is my mother’s recipe, tried and tested. For years I have been enjoying this lovely
snack. Chakli is one item which my mom prepares in more quantity. I don’t
restrict the chakli as just a tea time snack. I have it with dal chawal and
also with kadhi chawal. Do try it, highly recommended !
Recipe for Chakli
Ingredients for (bhajani) flour mixture
- 1 kg rice
- 700 gms roasted chana or chutney dal
How to make (bhajani) flour mixture
Wash the raw rice and dry it in shade.
Dry roast the rice till it becomes light pink in colour.
Let it cool. Add the roasted chana as it is. Mix well.
Give it in flour mill to be made into fine flour.
Ingredients for Chakli
- 2 cups bhajani or flour mixture
- 1 ½ tsp chilly powder
- 2 tsp sesame seeds
- 1 ½ tsp salt or as per taste
- 3 tbsp hot oil
- 1 + 2 tbsp lukewarm water
- Oil for frying
- Chakli making machine, thick paper or plastic sheets
How to make Chakli
Take the bhajani or flour mixture in a mixing bowl.
Add hot oil, Rub the flour between the palms.
Add chilli powder, sesame seeds, salt. Mix well.
Add 1 cup of lukewarm water and knead the dough. The dough
should not be too stiff or soft. Add additional 2 tbsp of water if required.
Let it rest for 5 minutes.
Keep some thick paper sheets or plastic sheets ready for
forming in chaklis.
Divide the dough in two equal portions. Knead again. Shape it in form of a fat sausage, put in in
the chakli making machine.
Rotate the spindle so that the chaklis come out.
Simultaneously move the machine in a spiral way to form the required shape of
chakli.
Heat oil for frying. Make sure that the heat is between
medium to low. Fry three to four chaklis in a batch. Flip them after a minute.
Fry till the chaklis are crisp and golden in colour.
Let them cool completely before storing them in an airtight
container.
Suggestion
Temperature of the oil should not be too high as Chaklis may
get burnt or may remain uncooked.
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