That sounds delicious! Chakli is a super crispy and savory Indian snack, often made for festivals like Diwali. Here is a detailed recipe for an instant version using rice flour and besan (gram flour), complete with emojis! 🤤
🌶️ Crispy Chakli (Instant Version) 🥨
This recipe is for a quick version that doesn't require soaking and grinding grains, but still yields a perfect chakli!
📝 Detailed Ingredients
| Category | Ingredient | Quantity (Approximate) | Notes |
|---|---|---|---|
| Flours | Rice Flour (fine) 🍚 | 1 cup (approx. 150g) | Sifted |
| Besan (Gram Flour) 🟡 | 1/2 cup (approx. 50g) | Sifted, or use roasted gram flour (sattu/pottukadalai maavu) for a lighter texture. | |
| Spices & Seasoning | Red Chilli Powder 🌶️ | 1 teaspoon (or to taste) | For heat and color |
| Turmeric Powder | 1/4 teaspoon | For color and warmth | |
| Hing (Asafoetida) | A generous pinch | Optional, aids digestion | |
| Salt 🧂 | To taste (Approx. 1 tsp) | ||
| Seeds & Flavor | White Sesame Seeds (Til) | 1 Tablespoon | Adds crunch and nutty flavor |
| Carom Seeds (Ajwain) | 1/2 teaspoon | Aids digestion and flavor | |
| Fat & Water | Hot Oil/Butter/Ghee 🧈 | 2 Tablespoons | Essential for crispiness (called 'Moyan') |
| Hot Water 💧 | Approx. 3/4 cup | Use hot water to knead the dough | |
| For Frying | Oil for Deep Frying 🥣 | As required | Any neutral, high smoke-point oil |
🧑🍳 Cooking Process
Step 1: Preparing the Dry Mix 🥣
- Sift Flours: In a large mixing bowl, sieve the Rice Flour 🍚 and Besan 🟡 to prevent lumps.
- Add Spices: Add the Red Chilli Powder 🌶️, Turmeric, Hing, and Salt 🧂.
- Add Seeds: Mix in the Sesame Seeds and Carom Seeds. Stir thoroughly.
Step 2: Adding the Hot Fat (Moyan) 🔥
- Heat Fat: Heat the 2 tbsp Oil/Butter/Ghee 🧈 until hot but not smoking.
- Combine: Pour the hot fat into the flour mix.
- Rub In: Mix with a spoon first. Once slightly cool, rub with fingertips until mixture resembles coarse breadcrumbs.
Step 3: Kneading the Dough
- Add Hot Water: Gradually add Hot Water 💧 and mix to form a dough.
- Knead: Knead into a soft, smooth dough.
- Rest: Cover and let the dough rest for 5–10 minutes.
Tip: Dough should be soft enough to press, but not sticky. Adjust with water or rice flour as needed.
Step 4: Shaping the Chakli 🥨
- Prep Maker: Fit a star disc in your chakli press and grease it lightly.
- Fill Maker: Shape a portion of dough into a log and insert it into the press.
- Shape Spirals: Press spirals 🌀 onto greased parchment paper or ladle.
- Seal Ends: Gently press the end of each spiral to seal.
- Repeat: Make 6–8 chaklis at a time and keep remaining dough covered.
Step 5: Deep Frying ♨️
- Heat Oil: Heat oil on medium-high flame in a deep pan.
- Test Oil: Drop a small dough piece — it should rise slowly without browning instantly.
- Fry Batches: Slide 3–4 chaklis at a time into oil without overcrowding.
- Let Set: Don't touch for the first 1–2 minutes. Then flip gently.
- Cook Evenly: Fry until light golden and sizzling sound reduces.
- Drain: Remove and place on paper towels to absorb excess oil.
Step 6: Cool & Store 🌬️
- Cool Down: Let chaklis cool completely to become crispy.
- Store: Transfer to an airtight container 🫙. Keeps for 2–3 weeks.
- Enjoy: Serve with hot chai ☕ and enjoy!