Rice Chakli Recipe | Instant Rice Flour Chakli
Rice Chakli is a crispy and crunchy, addictive, deep-fried Indian snack prepared using rice flour and aromatic spices. You need less than 30 minutes to make this bite-size snack.
Servings: 26
Calories: 28kcal
Equipment
Ingredients
- 1 cup Rice flour
- ¼ cup Chickpea flour besan
- ½ teaspoon Salt adjust to taste
- 1 teaspoon Cumin seeds
- 1 to 2 teaspoon Sesame seeds black or white
- ¼ teaspoon Turmeric powder optional
- ½ teaspoon Red chile powder optional
- Pinch hing or asafoetida
- Hot Water as needed
- 2 tablespoon Hot Coconut oil butter
- Oil for frying
Instructions
Chakli dough
- Add rice flour, chickpea flour, salt, cumin seeds, sesame seeds, turmeric powder, chile powder, hing and mix well.1 cup Rice flour, ¼ cup Chickpea flour, ½ tsp Salt, 1 tsp Cumin seeds, 1 to 2 tsp Sesame seeds, ¼ tsp Turmeric powder, ½ tsp Red chile powder, Pinch
- Pour the hot oil or butter and mix well using a spoon first and then hand so that the oil is incorporated evenly.2 tbsp Hot Coconut oil
- Add hot water and mix to form a non-sticky dough. (Start with 2 tablespoon water and add in increments of tsp).Hot Water
- The dough should be firm, non-sticky, but not dry. (If the dough becomes sticky, adjust with flour, and if it becomes dry, adjust with water).
How to make chakli?
- Grease the murukku mold and the star-shaped plate with oil.
- Fill the chakli mold with the prepared dough and gently press, moving from the center towards the outside, to form a spiral-shaped chakli of the desired size on parchment paper (you can also use a muslin cloth or butter paper).
- If you find it difficult to shape, make sticks from it.
- Only shape some chaklis from the dough at a time, depending on the size of your frying pan. Otherwise, it is going to dry out and make your chakli brittle.
How to fry crispy chakli?
- Heat oil in a pan for frying on medium flame. Check if the oil is hot. Drop a piece of dough; it should sizzle and come up slowly without browning.Oil for frying
- Lift the parchment paper, gently remove the chakli, and slide it in hot oil, 6 to 7 chakkulis at a time, depending on the size of the pan.
- Do not disturb them until they become slightly firm. Flip and cook until it becomes crispy and crunchy on all sides.
- Remove using a slotted spoon and transfer them to a paper towel to absorb excess oil.
- Repeat the process for the remaining dough.
- You can store it in an air-tight container. It will remain fresh for at least 15 days.
Video
Notes
- I have shared the video of rice chakli with urad dal for understanding on how to shape and fry it.
- If you are making this for the first time, I recommend doing a small batch first. Add more oil or butter to the dough if the chaklis are getting brittle.
- While you are preparing the chakli using the press, remember to keep the remaining dough covered.
- Always fry this on a medium flame to get it right. Do not fry on high flame; this will make your chaklis turn brown quickly and taste bitter. If the oil is not hot enough, then chaklis will turn soft fast.
- Vary the spices as per your taste.
- You can even use the piping bag with a star nozzle.
- If the dough breaks while shaping, it means there is less moisture in the dough. Add water and mix the dough. Then, shape the chaklis.
- I generally shape small bite-size chaklis as these are enjoyed by my kids.
Nutrition
Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 46mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 13IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.2mg