Chakli | chakkuli

Chakli is a traditional South Indian snack that is usually served during tea-time! Deep fried spirals made from rice flour and spices like turmeric, chilli and cumin, along with some sesame seeds make this a delicious chai time treat. I loved making these and I was gifted a chakli maker which made all the difference! They are commonly enjoyed as a snack during Diwali, but if I'm honest you don't need an excuse to have these. I made these and they were gone really quickly. 

Usually chakli is made from urad dal and rice and the process can be really lengthy and laborious as you have mill them separately to get flour. This recipe uses supermarket bought rice and plain flour, avoiding any grinding of rice and lentils. Win win! The spices used in the chakli are your typical Indian spices that you would have, so not fancy ingredients there either. 

Some chakli making tips & tricks

• Make sure not to overknead the dough as it will make the chakli chewy. So knead just enough to bring the dough together. 
• Always fry chakli on a high heat. This means they absorb as minimal oil as possible and remain nice and crispy. If the heat is low, they will absorb too much oil and won't become crispy. 
• If you don't have a chakli maker - you should be able to use a piping bag with a star nozzle. I would suggest then to use a sturdy reusable fabric piping bag - better than the plastic ones which generally can't be reused and are more flimsy.
• Chakli keeps well in an airtight container for at least 1-2 months. So make a big batch and you'll always have a chai time snack to hand. 
  
  

Lets make some chaklis! This recipe makes approximately 25 chakli. 

Ingredients: 

210g (2 cups) rice flour 

120g (1 cup) plain flour (maida) 

1 tsp turmeric 

1 tsp chilli powder 

1 tsp cumin seeds 

1 tbsp sesame seeds 

1 tsp salt 

1 tbsp butter

Pinch asafoetida skip if gluten intolerant

Water as required 

Neutral oil for deep frying sunflower or peanut oil are great

Method: 

• Take a large bowl and mix the flours, sesame seeds and salt together until well combined. 
  
  
• Add the spices & asafoetida and mix well to distribute them evenly through the flour mixture. 
  
  
• Next add the butter and rub the mixture through your fingers until it resembles fine breadcrumbs.
  
  
• Once combined, add water a little at a tight to form a smooth and soft dough. Let the dough rest for 10 minutes to let the flavours absorb nicely, and whilst you prepare the piping bag and oil for deep frying. 
  
  
• Take a large kadai or sturdy pan and heat a good layer of oil to a high heat, enough to submerge several chakli. Sunflower or peanut oil is always a good option here.
  
  
• Whilst the oil is heating, prepare the chakli mould or piping bag. Take a star nozzle and grease the chakli mould with a little oil to prevent the dough from sticking. 
  
  
• By this time, the dough should have rested. Take a ball sized piece of dough and form a cylindrical shape. 
  
  
• Place in the chakli maker and press/pipe spirals on a sheet of baking paper. This will also make it easier to lift them of and place them in the oil. This is also the time for you to check the consistency of your dough. If the chakli breaks upon forming, then you haven't got enough moisture in the dough. If this is the case, add 2 tsp more water and knead again. If the dough is not giving the right shape (i.e. the stars are not defined) then there is too much moisture. If this is case, add 1 tbsp more rice flour and knead again. 
  
  
• Once you have perfected the dough, form the remaining chakli. Cover them with a tea towel to stop them drying out. 
  
  
• To test if the oil is ready, add a tiny piece of chakli dough. If it floats and sizzles, the oil is ready. 
  
  
• Carefully lift the chakli off the baking paper and drop carefully in the hot oil. I fried around 4 at a time as my kadai is fairly small. Gently move the chakli to ensure they crisp up evenly. 
  
  
• Once the chaklis are golden brown remove and place on a plate lined with kitchen paper. Make all chaklis this way. 
  
  
• Once all the chaklis are made, let them cool and then keep in an airtight container. Enjoy with your favourite tea or coffee!