How to make Chakli - Deep-fried popular snack usually made during festive season in every house.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Chana Dal

Cuisine : Maharashtrian

Course : Snacks and Starters

Chakli Recipe Card

Chakli
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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Chakli checkout Baby Uttapam, Masala Dosa, Neer Dosa, Noodle Cakes with Sliced Chicken . You can also find more Snacks and Starters recipes like Peas Potato Pattice in Tomato Gravy, Murg Malai, Chettinaad Fried Chicken, Masala Fish .

Prep Time : 51-60 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chakli Recipe

  • Rice 6 cups

  • Chana Dal 3 cups

  • Split black gram skinless (dhuli urad dal) 1 1/2 cups

  • Split green gram skinless (dhuli moong dal) 3/4 cup

  • Cumin seeds 2 tablespoons

  • Coriander seeds 2 tablespoons

  • FOR DOUGH

  • Chakli ka atta 3 cups

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 tablespoon

  • Salt to taste

  • Sesame seeds (til) 2 tablespoons

  • Oil to deep fry

Method

Step 1

Lightly roast ingredients of chakli atta. Grind to a coarse powder.

Step 2

Bring one cup of water to a boil. Put on sim and add turmeric powder, red chilli powder, salt, sesame seeds and finally chakli atta. Remove from heat. Stir mixture well.

Step 3

Leave it aside for twenty five to thirty minutes, mixing the mixture at regular intervals.

Step 4

Remove from vessel and knead it into very soft dough, by adding a little water.

Step 5

Put mixture in chakli mould and make chaklis on a piece of paper. Heat sufficient oil in a kadai till moderately hot.

Step 6

Deep fry chaklis to a light golden brown and crisp. Drain onto an absorbent paper and allow to cool. Store in airtight tins.