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
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 Paneer and Capsicum Grilled Sandwich, Chocolate Brownie Cookies, Chatpate Kand Fritters, Asparagus Khurchan Wraps With Tangy Dip.
Chakli Recipe Card
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.
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.
Nutrition Info
Calories : 9752 Kcal
Carbohydrates : 1845.4 gm
Protein : 357.3 gm
Fat : 104.8 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
