📝 About This Recipe
A crown jewel of Indian festive snacks, Chakli is a spiraled, savory marvel known for its incredible crunch and complex spiced profile. This version uses the traditional 'Bhajani' method—roasting and grinding a blend of lentils and grains—to create a deeper, nuttier flavor than instant versions. Perfectly golden and spiked with sesame and carom seeds, these addictive crackers are the ultimate accompaniment to a hot cup of masala chai.
🥗 Ingredients
The Flour Blend (Bhajani)
- 2 cups Rice (short-grain or Sona Masuri, washed and dried)
- 1 cup Chana Dal (split Bengal gram)
- 1/2 cup Urad Dal (split black gram)
- 1/4 cup Moong Dal (split yellow lentils)
- 2 tablespoons Coriander Seeds (whole)
- 1 tablespoon Cumin Seeds (whole)
Seasoning and Dough
- 3 tablespoons Unsalted Butter (melted and hot (Moyan))
- 2 teaspoons Red Chili Powder (adjust for heat preference)
- 1/2 teaspoon Turmeric Powder
- 2 tablespoons White Sesame Seeds (adds crunch and nuttiness)
- 1 teaspoon Ajwain (Carom Seeds) (crushed between palms)
- 1/4 teaspoon Asafoetida (Hing) (strong yellow variety)
- 1.5 teaspoons Salt (to taste)
- 1.5 cups Boiling Water (approximate, for kneading)
For Frying
- 3 cups Vegetable Oil (neutral oil like sunflower or peanut for deep frying)
👨🍳 Instructions
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1
In a heavy-bottomed pan, dry roast the rice, lentils, coriander, and cumin seeds separately on low heat until they become aromatic and slightly golden. Allow them to cool completely before grinding into a very fine flour; sift the flour to ensure no coarse grains remain.
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2
In a large mixing bowl, combine 3 cups of the prepared Bhajani flour with the sesame seeds, ajwain, red chili powder, turmeric, hing, and salt. Whisk well to distribute the spices evenly.
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3
Heat the 3 tablespoons of butter until it is bubbling hot. Pour this 'Moyan' over the flour mixture. Use a spoon to mix, then rub the flour between your palms until it resembles breadcrumbs; this is the secret to a flaky texture.
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4
Gradually add the boiling water to the flour mixture. Mix with a spoon initially as it will be very hot. Cover the bowl and let it rest for 10-15 minutes to allow the flour to absorb the moisture.
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5
Once cool enough to handle, knead into a smooth, firm, and pliable dough. If the dough is too dry, add a teaspoon of warm water; if too soft, add a little more flour. It should not be sticky.
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6
Grease the interior of a 'Chakli Maker' (press) and fit it with the star-shaped disc. Divide the dough into cylindrical logs that fit inside the press.
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7
Place a log of dough into the press and close the lid. On small squares of parchment paper or a greased plastic sheet, press out the dough in a circular motion to form spirals (usually 3-4 rounds).
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8
Gently press the end of the spiral against the outer ring to seal it, preventing the chakli from opening up while frying.
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9
Heat the oil in a deep kadai or wok on medium heat. To test, drop a small piece of dough; it should rise to the surface steadily with bubbles around it.
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10
Carefully slide 3-4 chaklis into the hot oil. Do not overcrowd the pan as this will drop the oil temperature and make the snacks oily.
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11
Fry on medium-low heat. Do not touch them for the first minute to allow the shape to set. Flip gently using a slotted spoon once they firm up.
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12
Continue frying, flipping occasionally, until the bubbling of the oil subsides and the chaklis turn a beautiful deep golden brown on both sides.
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13
Drain them using a slotted spoon and place them on a paper towel-lined tray to remove excess oil. Repeat with the remaining dough.
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14
Allow the chaklis to cool completely to room temperature. They will become crispier as they cool. Store in an airtight container for up to 3 weeks.
💡 Chef's Tips
The temperature of the oil is critical; if it's too hot, the chakli will be dark outside and raw inside; if too cold, they will absorb too much oil. Always use boiling water for kneading the Bhajani flour to ensure the starches gelatinize, making the dough easier to shape without breaking. If the chaklis are breaking while forming spirals, the dough is too dry; add a tablespoon of warm water and re-knead. If the chaklis lack 'spikes' or definition, the dough is too soft; add a little more flour. For an extra-rich flavor, you can substitute the butter with hot ghee.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Masala Chai for the classic Indian afternoon tea experience. Pair with a side of spicy garlic chutney or a sweet mango pickle for a flavor contrast. Include them as a crunchy element in a traditional 'Faral' platter during Diwali celebrations. Crumble leftovers over a bowl of yogurt and topped with chopped onions for a quick savory chaat. Enjoy as a standalone travel snack or a lunchbox treat.