How to Make Soft Chakli
Also known as murukku or chakri, chakli is a deep fried snack that is made in almost every household in Gujarat and Maharashtra during the Diwali festivities. When you feel fed up of the sweets and desserts, this soft chakli comes as a rescue treat for you. Made with rice flour and gram flour, a well-made soft chakli will melt in your mouth as and when you put it inside. Here at OneHowTo.com, we are going to share one classical recipe of how to make soft chakli.
The first step to make soft chakli is to take gram flour and rice flour in a bowl, and add carom seeds, sesame seeds, cumin seeds, red chili powder, salt, asafetida and turmeric powder to it. Mix with a spoon.
Heat the butter in a small pan, and add it to this mixture of flours. Mix the butter with the flours using your fingertips.
Boil some water, add it to the mixture of flours, and mix using a spoon. The consistency should be fine enough to allow you to knead the dough. Add more boiled water if needed. The dough that you knead should be firm. Leave and keep it covered for half an hour.
Take your chakli maker, apply some water in it and add some dough to it. Tighten its lid and press the maker to make the chakli. Keep moving in circular movements to make spiral shapes. It is better to make your chaklis over aluminum foil or butter paper, so that you will be able to remove them easily afterwards. If your chakli breaks during formation, it means that your dough needs a little more moisture. You can add 1 tbsp water to the dough and knead again. If the chaklis are not getting the proper shape as required, then your dough is perhaps too moist. You can add some more flour to it and knead once more. After making the chakli shapes, break towards the ends and press to the last circle of your spirals. Cover with a kitchen napkin. This will ensure that the chaklis do not dry out while you fry the others.
Take a bite of the dough. If it is hard, add 1tbsp of more butter to it and knead again. This will make sure that the chaklis you will make are soft and crispy.
Heat oil in a deep frying pan. Once it has reached the optimum temperature, which is not cold and not too hot, lift a chakli from the butter paper gently and slide it into the deep frying pan. You can fry 3-4 chaklis at one time. Make sure not to over-crowd the pan while deep frying. It is better to check the first batch itself and make changes if necessary. If your chakli has broken in the oil or absorbed all the oil, then you can add 1-2 tbsp of rice flour to the dough and knead again. This has happened because you added too much fat into the dough while mixing the ingredients. You can balance it out by adding more flour.
Make all the remaining chaklis. You should fry them until they become golden in color. Drain on a paper towel to get rid of excess oil. Let the chaklis cool down to reach room temperature and store in an air-tight container. Serve as a snack with Indian masala chai.
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