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close-up of serving maharashtrian chakli on a white plate.
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Maharashtrian Chakli Recipe (Instant Chakli Recipe)

Inspired by Maharashtrian chakli recipe, here’s 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 or murukku at home with step by step photos and a recipe video.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: snacks
Cuisine: Indian, Maharashtrian
Servings: 35 chakli
Calories: 80kcal
Author: Preeti

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

Common mistakes to avoid when making chakli
  • 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.
Tips to make crispy chakli
  • 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.

Nutrition

Calories: 80kcal