Rice Chakli Recipe


A dry snack made from a mixture of lentil flours.

1 cup rice flour/chawal ka atta
½ cup besan/gram flour
2.5 tbsp oil or softened butter
? to ¾ cup water, add as required
¼ tsp turmeric powder
½ tsp carom/ajwain seeds
½ tsp cumin seeds/jeera
1 tsp red chili powder or add as required
a generous pinch of asafoetida/hing (optional)
1 tbsp sesame seeds, white or black
oil for deep frying
In a bowl, add the rice flour and gram flour. Now add cumin seeds, carom seeds, sesame seeds, red chilli powder, turmeric powder, asafoetida and salt. Stir everything well with a spoon. Now in a small pan, heat butter or oil. Add this to the flour mixture. Using your fingertips mix the butter or oil with the flours. In a pan, heat water until it starts boiling. Add the hot water part by part to the flour mixture. Stir with spoon. Now knead the dough addin hot water as and when required. Knead until the dough is firm and keep aside for 30 minutes. Take your chakli or murukku maker and add some water. Place a piece of the dough inside it. Close the lid tightly and press the chakli maker to prepare the chakli. Move in rounds in order to get the spiral shake. You can use butter paper or aluminium foil to make the chaklis on. In case, the chakli breaks while forming them, add 1 or tbsp of water and knead dough again If the correct shape isn\\\\\\\'t forming, the dough has too much water. add some flour and knead again. Once you reach the last circle of the spiral break the dough. Make all the chakli this way. In a pan, add oil for deep frying. Make sure the oil is well heated. In order to test this, place a small piece of dough into the oil. If the dough comes up slowly then the oil is hot enough. Gently slide the chakli into the oil. Fry the chakli 3 or 4 at a time and until they are golden. Remove and drain on paper towels. Once cooled, store in air-tight jar.


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