Chakli, also known as Murukku in South India, is one of the most beloved traditional Indian snacks. This crispy, spiral-shaped savory treat is made from a blend of rice flour and urad dal flour, seasoned with aromatic spices. A staple during Diwali and other festivals, chakli is enjoyed across Maharashtra, Karnataka, and Tamil Nadu. The name "chakli" comes from the Marathi word "chakra" meaning wheel, referring to its distinctive spiral shape. Our recipe delivers perfectly crispy chakli that stays crunchy for weeks when stored properly.
Ingredients
Step-by-Step Instructions
Prepare the Dry Mixture
In a large mixing bowl, combine the rice flour and urad dal flour. Add sesame seeds, ajwain (carom seeds), red chili powder, turmeric powder, asafoetida, and salt. Mix all the dry ingredients thoroughly with a spoon or your hands until everything is evenly distributed. The urad dal flour is essential as it gives the chakli its characteristic crunch and binding. If you are using homemade rice flour, sieve it first to remove any coarse grains.
Add the Fat
Add the softened butter or melted ghee to the dry flour mixture. Using your fingertips, rub the butter into the flour until it resembles coarse breadcrumbs. This step is important because the fat coats the flour particles, creating a tender and flaky texture in the final chakli. Make sure the butter is at room temperature; too cold and it will not incorporate well, too hot and it will make the dough sticky. Traditional recipes use white butter (loni) for the most authentic flavor.
Knead the Dough
Gradually add warm water, a little at a time, while mixing with your other hand. Knead the dough until it is smooth, pliable, and does not crack when pressed. The dough should be soft but not sticky. If it cracks when you try to shape it, add a teaspoon of water and knead again. If it is too sticky, add a tablespoon of rice flour. The consistency should be similar to play dough. Let the dough rest for 5 minutes, covered with a damp cloth, before shaping.
Prepare the Chakli Press
Grease the chakli press (also called a chakli maker or murukku press) lightly with oil. Fit it with the star-shaped disc that has small holes. The star disc creates the characteristic ridged pattern on the chakli. If you do not have a chakli press, you can use a piping bag with a large star tip, though the press gives the most authentic results. Take a portion of the dough, roll it into a cylindrical shape, and load it into the press barrel.
Shape the Spirals
On a greased surface or parchment paper, press the dough out in a circular spiral motion, starting from the center and working outward. Make 2-3 concentric circles to form each chakli. The spiral should be about 3 inches in diameter. Press gently and consistently to get an even thickness. If the dough breaks while pressing, it needs a bit more water. If it spreads too much, add a bit more flour. Make all the chaklis before you start frying, placing them on a greased plate or parchment paper.
Heat the Oil
Pour oil into a deep, heavy-bottomed kadhai or deep frying pan to a depth of at least 2 inches. Heat the oil over medium heat to 170-175 degrees Celsius (340-350 degrees Fahrenheit). To test the temperature, drop a small piece of dough into the oil. It should rise to the surface within 3-4 seconds with gentle bubbling. If it sinks and stays at the bottom, the oil is not hot enough. If it rises immediately with vigorous bubbling, the oil is too hot. Getting the right oil temperature is the single most important factor for crispy chakli.
Fry the Chakli
Gently slide 2-3 shaped chaklis into the hot oil. Do not overcrowd the pan as this will lower the oil temperature and result in soggy chakli. Fry on medium heat, turning occasionally with a slotted spoon, until they turn golden brown and crispy on all sides. This takes about 3-4 minutes per batch. The bubbling in the oil will reduce significantly when the chakli is done, which is a good indicator of doneness. Remove with a slotted spoon and drain on paper towels or a wire rack.
Cool and Store
Allow the fried chakli to cool completely on a wire rack or paper towels. Do not stack them while still warm as residual steam can make them lose crispness. Once completely cooled to room temperature (about 20-30 minutes), transfer to an airtight container. Properly stored chakli stays crispy for 3-4 weeks at room temperature. For longer storage, keep them in a cool, dry place away from moisture. You can also add a food-grade silica gel packet to the container to absorb any humidity.
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- 1. Roast the rice flour on low heat for 5 minutes before mixing. This removes raw taste and makes the chakli crispier.
- 2. Use warm water (not hot or cold) for kneading. Warm water helps bind the dough better without making it sticky.
- 3. Test one chakli first before shaping the entire batch. Adjust the dough consistency if needed.
- 4. Fry on medium heat only. High heat will brown the outside while leaving the inside raw. Low heat makes chakli absorb excess oil.
- 5. For extra crispy chakli, add 1 tablespoon of hot oil to the dough while kneading. This is the secret of many professional halwais.
- 6. Do not press the chakli directly into hot oil. Always shape on parchment paper or a greased surface, then slide into the oil.
Nutrition Info (per piece, approx.)
| Calories | 45 kcal |
| Total Fat | 2.1 g |
| Saturated Fat | 0.4 g |
| Carbohydrates | 5.8 g |
| Dietary Fiber | 0.3 g |
| Protein | 0.9 g |
| Sodium | 38 mg |
| Iron | 0.4 mg |
*Values are approximate and may vary based on ingredients used and portion size.
Shop Ingredients on IndianShopping
Premium Rice Flour (1 kg)
Aashirvaad Select
âš75
Urad Dal Flour (500 g)
Sujata Brand
âš89
White Sesame Seeds (250 g)
Organic Tattva
âš65
Ajwain Seeds (100 g)
MDH Spices
âš35
Chakli Maker Press (Steel)
Ganesh Brand
âš299
Video Tutorial
Watch: How to make perfect Chakli
Duration: 8:42