Inspired by the Maharashtrian chakli recipe, here’s a super crispy and easy-to-make instant bhajani chakli recipe, that brings all the authentic flavors and crunch with fewer ingredients and less preparation time, making it the perfect Diwali snack. Learn how to make chakli at home with step-by-step photos and a recipe video. I covered all the details to make perfect chakli in this recipe post.
What is Chakli?
Chakli, also known as Murukku in South India, is a crunchy, spiral-shaped, deep-fried Indian snack made mostly during Diwali and other festivals. It is made from a savory dough of rice and lentil flour, along with spices.
About Bhajnai Chakli
Every Diwali, my mom would make Maharashtrian bhajani chakli at home, filling our house with the delicious aroma of freshly fried chakli. Its crispy texture and savory flavor are a perfect counterbalance to all the sweet treats during the Diwali festival.
In traditional Maharashtrian chakli, the flour, called bhajani, is made by rinsing, drying, and roasting a mix of rice and lentils over 2-3 days, before grinding it into a fine powder at a mill. This roasted flour is then mixed with spices, kneaded into a dough, shaped into spirals, and deep-fried. The process is time-consuming, but this homemade bhajani chakli flour is better than the store-bought ones.
Inspired by my mom’s Maharashtrian bhajani chakli recipe, I’ve created this easy and instant bhajani chakli recipe. This quick and easy-to-make recipe is perfect for those who want to enjoy the same authentic flavors without the time-consuming process. More Diwali recipes that you might like are our Rava Ladoo, Instant Mawa, Besan Ladoo, and Peanut Ladoo.
Why you will love this recipe
This instant chakli recipe is a great way to enjoy a traditional favorite with half the effort but all the flavor.
- Quick and easy to make. This instant chakli recipe is ready in just 40 minutes, with no soaking needed, saving you hours compared to the traditional method.
- It's simple & flavorful.
- Super crispy, light, non-greasy, and tastes delicious just like the traditional version.
- Authentic Maharashtrian Chakli flavors with minimal effort.
Ingredients Needed
This instant Bhajani chakli recipe includes the same ingredients, but is easy to make without sacrificing flavor or crispiness. Here’s what you will need to make a traditional Maharashtrian chakli recipe.
To make Bhajni Chakli
- 3 cups of rice flour - Rice flour is easily available in stores. However, you can also prepare rice flour at home. Clean rice as we did with urad dal in the recipe. Then roast, cool, and grind it to a fine powder.
- 1 cup urad dal/black gram dal (skinless)
- 2 cups split gram lentils/chana/putana/dalya - It's different from Chana Dal.
To make Chakli/Murukku
- 4 cups of the prepared chakli bajani/flour
- Spice powders: 1.5 teaspoon spicy red chili powder, ¼ teaspoon turmeric, 1 teaspoon coriander powder, and ½ teaspoon cumin powder.
- 2 teaspoon sesame seeds and ¼ teaspoon carom seeds (ajwain).
- 3 tablespoon butter: It gives the best flavor to chakli. However, you can substitute it with ghee or oil. While measuring butter, make sure it is in semi-solid form. Check the ingredient image.
Equipment Needed
The Chakli Maker with a star-shaped disc is an important tool used to create the spiral shape and distinctive star-shaped spike design of chakli. You can easily purchase them at your local kitchenware shop or online marketplace.
How to make Maharashtrian Bhanjani Chakli (Step-by-Step Recipe)
Step 1: Prepare the Bhajani/Chakli Flour
1) To clean the urad dal, dampen a clean cotton cloth or kitchen towel with water. Gently rub the urad dal against the cloth to remove any dirt.
2) Dry roast chana/putana in a heavy-bottomed pan over low-medium heat until fragrant. Avoid browning them. Transfer the roasted chana/putana to a plate and let it cool completely.
3) Next, add urad dal to the same pan and dry roast it over low-medium heat until fragrant. Remove the urad dal from the pan as soon as it starts to change color slightly. Transfer it to the plate with the chana/putana and let it cool completely.
4) To make chakli bajani, you can either have the bhajani ingredients ground at a mill or grind them yourself in a mixer. Don't fill the jar more than a quarter (¼th) full with the ingredients. Just make sure not to overfill the mixer. Grind the ingredients into a fine powder.
5) Sift the flour to get rid of any coarse particles. Then, do the same with the rest of the roasted ingredients.
6) Sift the rice flour and combine it with the other ingredients. Chakli bhajni/flour is ready. Store the chakli flour in an airtight container for up to 3 months.
Step 2: Make the Dough
7) To make Chakli, combine 4 cups of flour, salt, red chili powder, sesame seeds, carom seeds (ajwain), turmeric, and cumin powder in a big bowl/plate. Mix gently with a spoon. You can add asafoetida and coriander powder for authentic bhajani flavor.
8) Add hot butter (called moyen or mohan) to the flour. Combine with a spoon first. Be careful, as the mixture will be hot. Now slowly rub the butter into the flour with your fingers for 3-4 minutes. This will make the chakli crispy. Press the flour firmly with your hands to check if it holds together (see image 17). If it doesn't then add 1 teaspoon butter and combine.
9) Add hot water gradually, starting with a small amount and mixing with a spoon. Then add more hot water in batches and combine. Your dough will look like this.
10) If the heat is tolerable, knead the dough with your hands until it forms smooth, crack-free, and firm chakli dough. If the dough is too hot to handle, cover it and let it rest for 5 minutes before kneading. Gradually add 1-2 teaspoons of water at a time while kneading. Ensure the dough is smooth and stiff. Let it rest for 15 minutes. Meanwhile, prep the chakli maker and heat the oil.
11) Grease the chakli maker with oil once before starting.
Step 3: Making Maharashtrian Chakli
12) Heat enough oil in a heavy-bottom pot/pan over medium heat.
13) Take a small piece of chakli dough. Cover the remaining dough. Roll it into a cylindrical shape with your hands. Then, insert it into the chakli maker and close it. Check out the video for more details.
14) Let's start making the chakli. Make a spiral shape with 3-4 rounds. Join the end of the chakli to the closest spiral. If your dough is right, the chakli will not break, and you will get those beautiful spikes.
15) If your spiral shape breaks and you cannot make chakli. Sprinkle some water on the dough, knead it again, and start making chakli.
16) If you are making chakli for the first time, I suggest making only one and frying it. Let it cool down and taste it. If it is too hard, add more butter to the dough and knead it again. If it is soft/not crispy or absorbs oil means you have added more water. Add more rice flour to the dough and knead.
17) If the chakli breaks in oil, it means there is too much butter in the dough. Add more rice flour to the remaining dough and knead it.
Step 4: Deep Frying Chakli
18) To fry chakli, heat oil over medium heat. Avoid lowering the heat throughout the frying process. If you're a beginner, gently drop chakli into the hot oil using a slotted spoon, then slide the spoon to release the chakli.
19) Let it sit undisturbed for a minute or until the chakli shape has set. Then, carefully flip it over and continue frying. Initially, when frying chakli, the hot oil will produce a lot of bubbles. As the chakli cooks, the bubbling will subside.
20) Fry only 2-3 chakli at a time, depending on the size of the pan. Avoid overcrowding the pan. Once the bubbling has significantly reduced, the chakli is golden brown and crispy, remove and set aside on a big strainer or paper towel-lined plate to remove excess oil. Then fry the next batch of chakli.
Step 4: Store the Chakli
21) Once cooled, you’ll notice the chakli is extra crispy and light, with a beautiful hollow center. Give this recipe a try. You can store the chakli in an airtight container. It will remain fresh for up to 15 days. If you use oil instead of butter, the chakli can last for about a month.
Expert Tips on Common Mistakes to Avoid When Making Chakli Recipe
Getting the Right Dough Consistency
- Knead smooth, crack-free, and stiff dough. The dough should be soft but firm enough to hold shape. If it's too hard, the chakli will break while shaping when pressed through the chakli maker. If it’s too soft, the chakli may absorb more oil and lose its crispiness.
- If your chakli breaks while shaping it means the dough is dry. Sprinkle some water on the dough, knead it again, and start making chakli. Do not add too much water.
- If you are making chakli for the first time, I suggest making only one and frying it. Let it cool down and taste it.
- Chakli is hard: If it is too hard, add more butter to the dough and knead it again. If it is soft/not crispy or absorbs oil means you have added more water. Add more rice flour to the dough and knead.
- Chakli breaks in oil: it means there is too much butter in the dough. Add more rice flour to the remaining dough and knead it.
- Make sure to add the right amount of butter while making the chakli dough. If there's too little butter, the chakli will be hard after frying. On the other hand, if there's too much butter, the chakli will be overly soft and may break apart while frying in oil.
Deep Frying Chakli
If chakli absorbs oil while deep-frying, it means the oil is not hot enough. To check if the oil is at the right temperature for deep-frying the chakli, drop a small piece of chakli dough into the hot oil.
- If it rises to the surface within a few seconds, the oil is ready.
- If it rises immediately and browns, the oil is too hot. Turn off the heat and let it cool slightly before frying.
- If it takes too long to rise, the oil is not hot enough. Let it heat up for a while before frying.
- Do not overcrowd the pan while frying chakli. It will lower the temperature of oil and the chakli will absorb oil.
Frequently Asked Questions
If your chakli breaks while shaping, it means the dough is dry. Sprinkle some water on the dough, knead it again, and start making chakli. Do not add too much water.
When stored in an airtight container, it stays fresh for 2 weeks. I have used butter in the recipe. But if you make it with oil, it will stay fresh for a month at room temperature.
Yes, baking is a healthier alternative. Make sure to preheat the oven to 180°C (350°F) for 15 minutes. Bake it for 7 minutes, then flip it and bake for another 10 minutes or until brown. It took a total of 17 minutes to bake. But every oven is different, so keep an eye on it after 15 minutes.
Tried this Instant chakli recipe? Please leave a comment and let me know how it turned out! Don’t forget to rate the recipe below and share your version of the homemade chakli recipe on Instagram—tag me @theyummydelights so I can see your creations.
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Recipe Card
Maharashtrian Chakli Recipe | Instant Bhajani Chakli Recipe
Equipment
- 1 Heavy bottom pan
- 1 Mixing bowl
- 1 Chakli Maker/Chakli Press
Ingredients
To make Bhajni (Chakli Flour)
- 3 cups of rice flour
- 1 cup Urad dal/black gram dal, skinless
- 2 cups Split gram lentils/chana/putana/dalya Not chana dal
To make Chakli
- 4 cups of the prepared chakli flour/Bhajani
- salt to taste
- 1.5 teaspoon spicy red chili powder
- 3 teaspoon sesame seeds
- ¼ teaspoon carom seeds ajwain
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric
- ½ teaspoon cumin powder
- 3 tablespoon butter, semi-solid form (substitute: Ghee/Oil)
Instructions
Prepare the Bhajani Flour (Chakli Flour)
- To clean the urad dal, dampen a clean cotton cloth or kitchen towel with water. Gently rub the urad dal against the cloth to remove any dirt.
- Dry roast chana/putana in a heavy-bottomed pan over low-medium heat until fragrant. Avoid browning them. Transfer the roasted chana/putana to a plate and let it cool completely.
- Next, add urad dal to the same pan and dry roast it over low-medium heat until fragrant. Remove the urad dal from the pan as soon as it starts to change color slightly. Transfer it to the plate with the chana/putana and let them cool completely.
- To make chakli bhajni, you can either have the bhajani ingredients ground at a mill or grind them yourself in a mixer. Don't fill the jar more than a quarter (¼th) full with the ingredients. Just make sure not to overfill the mixer. Grind the ingredients into a fine powder and sift the flour to get rid of any coarse particles. Then, do the same with the rest of the roasted ingredients.
- Sift the rice flour and combine it with the other ingredients. Chakli bhajni/flour is ready. Store the chakli flour in an airtight container for up to 3 months.
Make the Dough
- To make Chakli, combine 4 cups of flour, salt, red chili powder, sesame seeds, coriander powder, carom seeds (ajwain), turmeric, and cumin powder in a big bowl/plate. Mix gently with a spoon.
- Add hot butter (called moyen or mohan) to the flour. Combine with a spoon first. Be careful, as the mixture will be hot. Now slowly rub the butter into the flour with your fingers for 3-4 minutes. This will make the chakli crispy. Press the flour firmly with your hands to check if it holds together.
- Add hot water gradually, starting with a small amount and mixing with a spoon. Then add more hot water in batches and combine. Your dough will look like this.
- If the heat is tolerable, knead the dough with hands until it forms smooth, crack-free, and firm chakli dough. If the dough is too hot to handle, cover it and let it rest for 5 minutes before kneading. Gradually add 1-2 teaspoons of water at a time while kneading. Ensure the dough is smooth and stiff. Taste the dough and adjust salt or chilli powder as per taste. Let it rest for 15 minutes. Meanwhile prep the chakli maker and heat oil.
- Grease the chakli maker with oil once, before starting.
Making Maharashtrian Chakli Recipe
- Heat enough oil in a heavy bottom pot/pan over medium heat.
- Take a small piece of chakli dough. Cover the remaining dough. Roll it into a cylindrical shape with hands. Then, insert it into the chakli maker. Close it. Check out the video for more details.
- Let's start making the chakli. Make spiral shape with 3-4 rounds. Join the end of the chakli to the closest spiral. If your dough is right, chakli will not break and you will get those beautiful spikes.
- If your spiral shape breaks and you cannot make chakli. Sprinkle some water on the dough, knead it again, and start making chakli.
- If you are making chakli for the first time, I suggest making only one and frying it. Let it cool down and taste it. If it is too hard, add more butter to the dough and knead it again. If it is soft/not crispy or absorbs oil means you have added more water. Add more rice flour to the dough and knead.
- If the chakli breaks in oil, it means there is too much butter in the dough. Add more rice flour to the remaining dough and knead it.
Fry the Chakli
- To fry chakli, heat oil over medium heat. Avoid lowering the heat throughout the frying process. If you're a beginner, gently drop chakli into the hot oil using a slotted spoon, then slide the spoon to release the chakli.
- Let it sit undisturbed for a minute or until the chakli shape has set. Then, carefully flip it over and continue frying. Initially, when frying chakli, the hot oil will produce a lot of bubbles. As the chakli cooks, the bubbling will subside.
- Fry only 2-3 chakli at a time, depending on the size of the pan. Avoid overcrowding the pan. Once the bubbling has significantly reduced, the chakli is done. Remove and set aside on a big strainer or paper towel-lined plate to remove excess oil. Then fry the next batch of chakli.
Step 4: Store the Chakli
- Once cooled, you’ll notice the chakli is extra crispy and light, with a beautiful hollow center. Give this recipe a try. You can store the chakli in an airtight container. It will remain fresh for up to 15 days. If you use oil instead of butter, the chakli can last for about a month.
Video
Notes
- If your chakli breaks while shaping it means the dough is dry. Sprinkle some water on the dough, knead it again, and start making chakli. Do not add too much water.
- If you are making chakli for the first time, I suggest making only one and frying it. Let it cool down and taste it.
- Chakli is hard: If it is too hard, add more butter to the dough and knead it again. If it is soft/not crispy or absorbs oil means you have added more water. Add more rice flour to the dough and knead.
- Chakli breaks in oil: it means there is too much butter in the dough. Add more rice flour to the remaining dough and knead it.
- Chakli absorbs oil: Drop a small piece of chakli dough into the hot oil. If it rises to the surface within a few seconds, the oil is ready. If it rises immediately and browns, the oil is too hot. Turn off the heat and let it cool slightly before frying. If it takes too long to rise, the oil is not hot enough. Let it heat up for a while before frying.
- You can add a pinch of asafoetida for authentic bhajani flavor.
- Knead smooth, crack-free, and stiff dough. The dough should be soft but firm enough to hold shape. If it's too hard, chakli will break while shaping. If it’s too soft, the chakli may absorb more oil and lose its crispiness.
- Make sure to add the right amount of butter while making chakli dough. If there's too little butter, the chakli will be hard after frying. On the other hand, if there's too much butter, the chakli will be overly soft and may break apart while frying in oil.
- Rub the hot butter/oil (moyan) into flour for a good 3-4 minutes. Don’t hurry up or skip this step it will make the chakli crispy and light.
- Do not overcrowd the pan while frying chakli. It will lower the temperature of oil and the chakli will absorb oil.
- Let the chakli to cool completely before storing them in an airtight container. This helps prevent them from becoming soft.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Maharashtrian Recipes You Might Like
- Maharashtrian Chicken Sukka
- Maharashtrian Sabudana Khichdi
- Puran Poli
- Kolhapuri Chicken Curry
- Kolhapuri Chicken Sukka
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
roxane
This was such a useful article, I’m sharing it.
Preeti
This is my favorite bhajani chakli recipe. I make them every Diwali, and my celebration is incomplete without them. They come out perfectly crispy and delicious every time. Try this recipe this Diwali, you will love it.