Chakli Recipe – How about some healthy chakli recipe made with whole wheat flour. This is easy recipe and result are crunchy chaklis that too without maida (refined flour). We get tired eating sweets during Diwali thank god there are namkeen like Chaklis. Otherwise, we would be just gulping down sweets during festive occasions. Chaklis are my hot favourite also it’s made during festive seasons like Diwali and Christmas.
For people who don’t know what are chaklis? They are crunchy, crispy spiral deep fried and made with refined flour. It’s a savory snack made during Diwali by Maharashtrians and Konkani people.
Most of people think making chaklis is a difficult task. Even I used to think but not anymore. This is my mother’s recipe and I have modified my way.
Chaklis are of various kinds. Chaklis are made from Rice, Wheat, Ragi etc. You also get readymade chaklis , readymade chakli atta in the market. But the dough made for Chakli Recipe is made absolutely home.
I always look for Chaklis when someone offers me the sweet thalis. I have a sweet tooth but get bored during festivals eating too many sweets hence Chaklis. Also, I love the chaklis made from my mom.
Below is the picture of chakli maker. Nowadays you get them in different styles better is a metal one than plastic ones. Also, grease them from inside before you add the dough to make chaklis. Not to forget this comes with various shapes so be careful which disc you using to for chakli. Usually, a round one or designed pattern is used.
How to make wheat flour chakli recipe:
1) Sift whole wheat flour and rice flour. Add 1 tsp of salt and mix nicely.
2) Transfer the sifted flour to a linen cloth.
3) Tie the linen cloth from the top so the flour doesn’t come out.
4) I have used a vessel to steam this potli with flour. Just take some water place a metal stand or plate over the pan.Take a vessel or tray on which the linen cloth (potli) could fit.
5) Cover and steam for 19-10 mins on medium heat. Alternatively, you could use pressure cooker also to steam for 6-7 mins on medium heat.
6) Remove the potli and pestle with a mortar.
7) Uncover the cloth.
8) Transfer the contents to another vessel. Add sesame seed, carom seed, cumin, cumin powder, pepper powder, Kashmiri chili powder and garam masala powder if using and salt.
9) Add butter milk little by little. Don’t add too much butter milk as we require a semi-soft dough for chaklis.
10) The chakli dough shouldn’t be too soft it should be on the firmer side. At the last stage add oil. Allow the dough to rest for 25-30 mins. Cover the dough with a damp cloth or cling film.
11) Grease the chakli moulds from the interiors. Make small rolls from the dough to add in the chakli maker. You got to have a chakli maker to make chaklis like the one in the pic. Ensure you place the chakli attachment.
12) Make spirals or round shape chaklis with the desired size. Place them on a greased dish or paper.
13) Now take a big vessel / kadhai adding sufficient oil as you would be deep frying chaklis.
14) Once the oil is heated add one by one chaklis into it. Just add about 4 to 5 chaklis ensuring they don’t stick to each other else they would break. Fry until nice crisp golden brown. Once all chaklis are fried dab some tissue paper on them to remove excess oil. Allow chaklis to come to room temperature. Now store them in an airtight container or a box.
15) Serve wheat chaklis with a hot cup of tea or coffee or wine.
Check some more Diwali Recipes like gulab jamun, mohanthal, boondi ladoo, spicy shankarpali ,phirni, basundi and nankhatai.
Chakli Recipe card below:
- 1 tbsp oil
- 2 cups of wheat flour ( I used organic whole wheat flour)
- ½ cup rice flour
- butter Milk as required
- 2 tbsp carom seed (ova)
- 2 tbsp kashmiri chili powder
- 2 t/s roasted cumin powder
- 1 tbsp pepper powder
- 1 t/s poppy seed (khus khus)
- 1 t/s garam masala powder (optional)
- 2 tbsp white sesame seed (safed til)
- Salt as per taste
- Oil for frying
- 1 linen Cloth
- chakli maker
- Sift whole wheat flour and rice flour. Add 1 tsp of salt and mix nicely.
- Transfer the sifted flour to a linen cloth.
- Tie the linen cloth from the top so the flour doesn't come out.
- I have used a vessel to steam this potli with flour. Just take some water place a metal stand or plate over the pan.Take a vessel or tray on which the linen cloth (potli) could fit.
- Cover and steam for 19-10 mins on medium heat. Alternatively, you could use pressure cooker also to steam for 6-7 mins on medium heat.
- Remove the potli and pestle with a mortar.
- Uncover the cloth.
- Transfer the contents to another vessel. Add sesame seed, carom seed, cumin, cumin powder, pepper powder, kashmiri chili powder and garam masala powder if using and salt.
- Add butter milk little by little. Don't add too much butter milk as we require a semi-soft dough for chaklis.
- The chakli dough shouldn't be too soft it should be on the firmer side. At the last stage, add oil Allow the dough to rest for 25-30 mins. Cover the dough with a damp cloth or cling film.
- Grease the chakli moulds from the interiors. Make small rolls from the dough to add in the chakli maker. You got to have a chakli maker to make chaklis like the one in the pic.
- Make spirals or round shape chaklis with the desired size. Place them in a greased dish or paper.
- Now take a big vessel / kadhai adding sufficient oil as you would be deep frying chaklis.
- Once the oil is heated add one by one chaklis into it. Just add about 4 to 5 chaklis ensuring they don't stick to each other else they would break. Fry until nice crisp golden brown. Once all chaklis are fried dab some tissue paper on them to remove excess oil. Allow chaklis to come to room temperature. Now store them in an air tight container or a box.
- Serve wheat chaklis with a hot cup of tea or coffee or wine.
3. Storage is very crucial else chaklis might become soft and your entire effort will go in vain. If you are taking a steel container ensure the lid is tight. Also, you can cover the lid with a newspaper which will block air.
4. Chakli Makers are easily available in any utensil shop also it comes with different kind of blades.
jyo says
hi i steamed aata(flour) and i seive it too,but due to some reason i m unable to make so can i store it,confuse means how to ,if tomorrow i will make ,it is fine or ???
maria says
jyoti its better to make fresh when the dough is slightly warm. just try and let us know how it was? thanks.
priya says
Hello,
Maria Ji , chakli is best recipe
maria says
Thankyou so much Priya 🙂 hope you tried the recipe.
Afreen says
Just love ur recipes. And the way u explain is awesome. Gonna try this recipe of chakli soon. But just confused about the butter milk. Can I use amul butter milk. Which one did you use. N I tried ur dal makhani and punjabi dhaba style chicken… They were awesome. My in laws just loved it.. Thank you so much. God bless you
maria says
Afreen you are welcome and thankyou for trying dal makhani and dhaba style chicken. Pleased to know your folks loved them 🙂 ….. For buttermilk take 2 tbsp of yogurt mix with 1 cup water. Add little salt now grind them into a grinder for 30 secs or use a churner to churn them. This is the way I make my buttermilk. You could use Amul buttermilk as long as it’s not spicy. Hope this help’s you 🙂
Afreen says
Thanks dear. Surely gonna try
maria says
Cool let me know how they turned out?
Sanam says
Hello, today I tried Chakri, taste was very good but very dry and crumbly.how can I fix it ,please help me .
Arti Adya says
Where do you get this type of chakali press ?
maria says
Arti you will get them at shops selling steelwares and other kitchen products.
Mrs. Lakshmi Anand Joshi says
this is a very nice & easy method to prepare. I will definitely try to make chakli on this Diwali occasion. Thank you
maria says
Thanks Lakshmi lemme know how was it? and best wishes for Diwali 🙂
luiza kotian says
hi thanks for lovely receeipe atta should be kept dry only in cooker
i didt followed the setp pl explain thks luiza
maria says
Yes its dry atta follow the instructions have mentioned to add buttermilk and other ingredients to form dough for chakli lemme know if you still have any doubts 🙂
Shilpa desai says
Hi Maria
Why don’t you put oil in your dough. I thought you do need oil in chakri dought to make it soft. Could you please explain to me why you don’t use oil in your dough?
Thanks
maria says
Shilpa you can use oil but I haven’t used for my chakli. Yes you right oil makes your dough greasy and soft.
Natasha says
Yes, the pressure cooker part makes sense now. Thanks 🙂
maria says
You welcome 🙂
Natasha says
The pressure cooker directions are not clear. What is the purpose of the pressure cooker and what is happening to the wheat flour? Please explain.
maria says
Hey Natasha,
By pressure cooker I meant to steam the wheat flour as when you heat them the rawness of wheat goes away. This process helps in making better chaklis. Hope this helps you?