chakli recipe I instant murukku with tips n tricks I roshnsicuisine
You can watch the video recipe in Hindi here
You can watch the video recipe in Odia here
Chakli my daughter favourite snacks…and here I share some tips n tricks to make it more easier,rispy,crunchy n flaky.Here I have added 1 tbsp of flour to hot oil and add this mixture to flour…in this way it is more crunchy…thanks Lakshmi for this useful idea.This tip I have used for Samosa also…so it is more flaky like strret style.One more tip she told me whenever you fry the chakli,for the next batch wait for some time before putting the chakli,so in this way the oil get heated.As while frying due to presence of moisture in chakli the oil temperature comes down.
Preparation Time 10 min
Frying Time 5 to 6 min
Serving Persons 4 to 6
1 cup besan
2 cups rice flour
2 tbsp Oil
¼ tsp asafoetida
½ tsp turmeric powder
1 tsp cumin powder
2 tsp kashmiri red chili powder
1 tsp carom seeds
2 tsp sesame seeds
1 tsp Black Salt
½ cup Water to knead the dough
Salt to taste
OIL to deep fry
Heat 2tbsp oil and add 1 tbsp of besan n rice flour to hot oil,mix it well.
Now add this flour mixture to rest of the flour and rub it with the flour,so that it is well incorporated.
When you take a portion n bind it, this comes to a shape.
Now add res tingredients to this except carom seeds n water.
Rub the carom seeds and mix to the flour to get it more flavourful.
Add water little by little and knead to a medium soft dough.
Rest the dough for 10 min.
Now place a thick cloth,take a potion of dough and put inside the chakli mould…seal it.
Press the gun point and slowly rotate the mould so that the dough is falling down.
Make the chakli in spiral form…in this way make rest chakli from the dough.
Heat oil in between…let the chakli dry for sometime so that extra moisture get absorbed by the cloth.
Insert a spatula and carefully lift the chakli on this and put in hot oil.
Initially the temp is high…after some time the chakli are lighter and start floating in oil.
Reduce the flame to medium…turn the chakli in between.
So that it is evenly fried…
Inititlally you observe lots of bubbles while frying due to moisture in chakli,but slowly these reduce n disappear.
When ther is no bubble and chaklis also turns into golden colour n crispy.
Remove from hot oil and keep on an absorbent paper…so that excess oil is drained out.
Store in an air tight container…it stays fresh for longer time.
The flour n oil mixture helps to make the chakli flaky.
Rub this mixture for 1 to 2 min so that it is well incorporate with flour.
By placing the chakli on thick cloth,it absorbs extra moisture so that it is fried n crispy quickly.
If you make the chakli on cloth…it is more easier to get the shape also.
When we put the chakli into hot oil the flame is hot,when chakli starts floating in oil make the flame medium.
If you cant prepare in spiral form,you can just press the gun point and make log shape or any shape….