Friday, May 23, 2014

Multi Flour Chakkuli / Chakli

Multi Flour Chakkuli/Chakli is a recent try in my kitchen. I adapted this recipe from a cook book written by Jaya V Shenoy. Chakli is a very popular deep fried South Indian snack. It is very addictive and hence I don't make it very often. I finally decided to make these and they turned out very tasty. Do try this variation and enjoy with your hot cup of coffee or tea. 

  • All Purpose Flour (Maida) - 1/2 cup
  • Rice Flour - 1/2 cup
  • Chickpea flour (Besan)- 1/2 cup
  • Wheat Flour - 1 cup
  • Melted Butter- 2 tsp
  • Black (or white) Sesame seeds - 1 Tbsp
  • Cumin seeds/ Jeera1 tsp
  • Red Chilli powder - 1 tsp (or to taste)
  • Salt- To taste
  • Oil- For Deep frying


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

Now steam the mixture of flour (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 in a large mixing bowl to get a lump free flour.

Now add in the cumin seeds, sesame seeds, red chilli powder, salt and melted butter.

Mix it well and add water little at a time to get a non sticky, soft dough.

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.
Multi Flour Chakkuli is ready!!

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

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