Tuesday, October 22, 2013

Moogadali Chakkuli (Moongdal Chakli)

Moogadali Chakkuli is a recently tried recipe. Chakkuli/Chakli is a very popular deep fried Indian snack. They are so delicious and addictive that you just can't stop at one. I had noted down this recipe few months back from a food group. I wanted to try this from a long time but somehow it didn't work. Finally I tried it and they turned out very crunchy and delicious. I really liked it a lot.

Making Chaklis at home is a little time consuming but I promise they turn out much better than the store bought ones. My husband loves this a lot and hence I like to take that extra effort for him. Do try making this for Diwali and I am sure these will vanish in no time :-)


  • All Purpose Flour/ Maida- 1 1/2 cups
  • Split Skinless Greengram/ Moongdal1/2 cup
  • Red Chilli powder - To taste
  • Black (or white) Sesame seeds- 1 tsp
  • Cumin seeds/ Jeera1 tsp
  • Salt- To taste
  • Oil- For Deep frying


Take all purpose flour in a cotton cloth and tie it tightly so that it is closed from all sides.

Now steam the all purpose flour or maida (in cloth) for 15 minutes.

Once done allow it to cool for few minutes. It looks like this after steaming.

Once the flour is warm, it becomes easy to handle. Start breaking the lumps using your hand (because once it cools down completely, it hardens and hence more effort is required to break the lumps).

Then sieve it to get a lump free flour. Set it aside.

Now wash the moongdal and cook it in a pressure cooker for 3-4 whistles so that it turns mushy (don't add too much water). Once cooked transfer it to a bowl and mix it.

Then add red chilli powder, cumin seeds, sesame seeds and salt.

Finally add the prepared all purpose flour (maida) to this mixture. Mix it well without adding water to get a non sticky, soft dough.

Now keep the oil for heating on a medium-high. Now take the chakli making press. I used the mould plate having one hole.

Now divide the dough into two parts. Keep one part of the mixture closed (to avoid drying) and the other part in the mould. Now start rotating it in clockwise direction and make small/big chakli (the free end of the chakli should be sealed. otherwise there are chances of  it opening up).

You can make chaklis on a parchment paper or banana leaf (as required for one batch. Don't make too much of them in advance. It will dry and fall apart while frying). I made 4-5 per batch . 
Then transfer it to hot oil carefully. 

Fry them evenly on both sides, until they turn light brown (another indication of the end point is the bubbles stop forming). Take it out and drain the excess oil on a paper towel.
Moogadali Chakkuli is ready!!

Allow it to cool then the store them in an air tight container.

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