Crunchy Chakri

Diwali is almost here so decided to give a head start by making this chakri/chakli (murukku). Chakri or some call it chakli is mostly prepared during Diwali in my house. I have been making it every year using this recipe and it always turns out great. It comes out so crunchy that it melts in the mouth, so perfect for the anyone who are not able to eat very hard food. When I use whole soaked sabudana, it is bit hard to get proper circle chakri. So I decide to try tapioca starch instead of whole sabudana. The dough was easy to handle and shaping chakri was a breeze. It came out really good. It was slightly harder than my original chakri but It was very crunchy. It was super tasty! This recipe needs few ingredients. It makes around 60-70 chakri depending on the size.

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Recommended product:
Sev, Chakri, Pasta Maker

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Ingredients:

3/4 cup tapioca starch
1½ cups rice flour
1 tbsp sesame seeds
2 tsp turmeric powder
2 tbsp clarified butter (ghee)- bring to boil
2 heaping tbsp yogurt
Salt to taste
Oil for frying

Procedure

1. In a big mixing bowl, mix together rice flours, tapioca starch, sesame seeds, turmeric powder and salt. Mix it well. Then add 2 heaping spoon sour yogurt and blend it with flour. Then add very hot ghee in the flour mixture and mix using spoon. Make dough with hands adding little water at a time. Knead the dough for 3-4 minutes. I used around 3/4 cup water. Dough should not be too soft or hard.

2. Prepare balls which can fit in chakri maker so hands doesn’t get dirty while making the chakri.

3. Grease chakri maker from inside. Fill chakri maker with one ball and start making spiral shapes. Slightly push the end of the spiral so the end will stick and will not separate while frying.

4. When oil is hot, keep the heat to medium. Drop in one chakri at a time using flat spatula. Do not over crowd the pan. Fry chakri on low to medium till it’s golden brown from both sides. Prepare one batch at a time. Chakris are very delicate, be very gentle while frying in the start. Let it get slight hard in frying pan before moving.  You can fry 8-10 chakri at a time depending on the size of your frying pan. When ready, remove on paper towel. Then fry the second batch. I try to keep 10-12 spiral ready while I am frying one batch, so second batch is ready for frying.

5. When all chakris are fried and cool down completely, store in airtight container. It can stay good for 2-3 weeks. We like to eat as snacks with hot masala tea/chai.

We serve these with other snacks and sweets to our guest during Diwali. You can make it anytime of the year, whole family will love it.

Try this recipe and let me know your feedback. Happy cooking!

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