Inspired by the Maharashtrian chakli recipe, here’s a super crispy and easy-to-make instant chakli recipe, perfect for Diwali celebrations. So crispy and light, enjoy this delightful recipe – it's non-greasy, made with fewer ingredients, and tastes incredibly delicious. Learn how to make chakli at home with step-by-step photos and a recipe video. I have covered all the details to make perfect chakli in this recipe post.
Chakli is one of my favorite Diwali snacks. Every Diwali, my mom used to make chakli at home, and now I'm carrying on that tradition. The delicious aroma of freshly fried chakli fills my house with the festive spirit of Diwali. Its crispy texture and savory flavor are a perfect counterbalance to all the sweet treats during the Diwali festival.
Inspired by my mom’s Maharashtrian bhajani chakli recipe, I've created my version of instant chakli. This quick and easy-to-make recipe is perfect for those who want to enjoy the deliciousness of chakli without the hassle of traditional preparation methods. More Diwali recipes that you might like are our Rava Ladoo, Instant Mawa, Besan Ladoo, and Peanut Ladoo.
What is Chakli?
Chakli also called Murukku in South India is a delectable Indian snack known for its crunchy texture and savory flavor. It is a spiral-shaped, deep-fried snack made from dough of rice and lentil flour, along with spices.
Traditionally, rice and lentils are rinsed, dried for 24 hours, roasted, and ground into a fine powder called Bhajani in the Marathi language. This flour is then mixed with spices and kneaded into dough. The dough is shaped into chakli and deep-fried. This process of making Maharastrian chakli recipe is quite time-consuming.
"Bhajni chakli" is a type of chakli made from a roasted mixture of flours, where "bhajni" means "to roast. While you can easily find pre-made bhajani in stores in Maharashtra and neighboring states, there's nothing quite like homemade chakali bhajani (means chakli flour).
Equipment needed
The Chakli Maker is an important tool used to create the spiral shape and distinctive spike design of chakli. The star-shaped pattern on the chakli maker molds the dough into the desired form. You can easily purchase them at your local kitchenware shop or online marketplace.
Why you will love this Instant Bajani Chakli 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. A quick Instant bhajani recipe made within 30 minutes.
- Made with fewer ingredients.
- Super crispy, light, non-greasy, and tastes delicious.
- Authentic Chakli flavors with minimal effort.
Ingredients Needed
While traditional Bhajani chakli recipes can include many ingredients, my version is simple without sacrificing flavor or crispiness. This recipe requires fewer ingredients yet delivers a light, non-greasy, and incredibly delicious result. 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 it, cool it, and grind it to a fine powder.
- 1 cup Urad dal/black gram dal (skinless)
- 2 cups Split gram lentils/chana/putana/dalya - It is not Chana Dal.
To make Chakli
- 4 cups of the prepared chakli bajani/flour
- Spice powders: 1.5 teaspoon Spicy red chili powder, ¼ teaspoon turmeric, 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.
How to make Maharashtrian 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: 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 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
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
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, chakli will break while shaping. 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 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 Maharashtrian 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!
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, and YouTube!
For any questions or concerns while making this recipe, please get in touch with me directly at [email protected]. I'll try my best to respond promptly.
Maharashtrian Chakli Recipe (Instant Bhajani Chakli)
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
- 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, 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 asafoetida and coriander powder 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.
Share your thoughts