Â Forget about store bought snacks…prepare this crispy, delicious chakkuli recipe and you will wonder how much money you could have easily saved by not buying them at the store. Chakkuli or Chakli are easy to make but last for weeks, if you can resist your temptation.Â Try them – you won’t be disappointed!Â Bet you can’t just eat one!Â Rice flour mixed in a savory combination of black gram and cumin seeds, fried to golden brown perfection makes an irresistible snack.
Chakkuli or Chakli is one of my favorite snack. The shape and the taste gets attention from kids as well as adults. I learned the recipe from my grand-father when he used to prepare this snack for Krishnashtami ( Indian festival).Â I used to help him as well and learned some of the finerÂ Â nuances the hard way. With just the right amount of ingredients,Â Â Chakkuli can be crispy enough yet melt in your mouth.
Chakkuli can be prepared in several ways. I have presented one of the easy methods here. But even the easy methods take some patience but it is definitely worth it.
Here I will show you some pictures with directions before we get started.
Take a big mixing bowl, mix the cooked black gram with rice flour, melted butter, salt, and cumin seeds.Â
Mix all the ingredients very well. You do not have to add water because the water from cooked black gram is sufficient.
Put the dough inside the chakkuli press and make dough spirals on tissue paper or any flat, clean surface.
Lets get started!
- Cook the black gram in pressure cooker with 2 1/2 cups water. Cook until it gets very soft (4 whistles and slow cooling).
- Take a big mixing bowl, mix the cooked black gram with rice flour, melted butter, salt, and cumin seeds.
- Mix all the ingredients very well. You do not have to add water because the water from cooked black gram is sufficient.
- To make chakkuli, you need chakkuli maker and the disc to get the right profile
- Put the dough inside the chakkuli maker and make dough spirals on tissue paper or any flat, clean surface.
- Place a big frying pan with sufficient oil ( I used 4 cups of canola oil) over medium heat.
- When oil is ready to fry, drop the dough spirals gently, one by one ( up to 6- 8 ). Fry them until they turn golden brown.
- Set them aside until they are warm enough to handle.
ChakkuliÂ is ready to serve with hot chai or any sweet treat! Store them in an air tight canister and enjoy for up to 2 weeks!Â
Here is a short video clip of chakkuli recipe!