Haldiram’s Chakoli 200g

Haldiram’s Chakoli is a popular savory snack from Indian cuisine, known for its crispy, crunchy texture and spicy flavor. Chakoli, also known as Chakli or Murukku, is a deep-fried snack made from rice flour, gram flour, and a blend of spices.
Here’s a recipe to make Chakli at home:
Ingredients:
Rice flour – 1 cup
Besan (gram flour) – 1/2 cup
Chili powder – 1/2 tsp (adjust to taste)
Turmeric powder – 1/4 tsp
Carom seeds (ajwain) – 1/2 tsp
Cumin seeds (jeera) – 1/2 tsp
Sesame seeds – 1 tbsp
Hing (asafoetida) – a pinch
Salt – to taste
Warm water – as needed (for binding)
Oil – for deep frying
Optional Ingredients:
Chili flakes – 1/2 tsp (for extra spiciness)
Ginger paste – 1 tsp (for added flavor)
Steps to Make Chakli:
Prepare the dough:
In a large mixing bowl, combine rice flour, besan, chili powder, turmeric powder, carom seeds, cumin seeds, sesame seeds, hing, and salt.
If using, add chili flakes and ginger paste.
Gradually add warm water, a little at a time, and mix to form a smooth, stiff dough. The dough should be pliable but not too soft.
Shape the Chakli:
Use a chakli maker or a piping bag fitted with a star nozzle to shape the dough. You can use a traditional chakli press if you have one.
Take a portion of the dough and press it through the maker to form spiral shapes or coils on a baking sheet lined with parchment paper. If using a piping bag, pipe the dough into spiral shapes directly onto the paper.
Heat the oil:
Heat oil in a deep pan or kadai over medium heat. The oil should be hot but not smoking. You can test the oil temperature by dropping a small piece of dough into the oil; it should rise to the surface and start bubbling.
Fry the Chakli:
Carefully slide the shaped chakli into the hot oil, a few at a time, without overcrowding the pan. Fry until golden brown and crisp, turning occasionally for even cooking.
Remove with a slotted spoon and drain on paper towels to remove excess oil.
Cool and store:
Allow the chakli to cool completely before storing it in an airtight container. They will stay crispy for a couple of weeks.
Tips:
Consistency: The dough should be firm enough to hold its shape but not too dry. Adjust the water quantity as needed.
Oil Temperature: Maintain the correct oil temperature to avoid burning the chakli or making it too oily.
Shaping: If you don’t have a chakli maker, you can use a piping bag with a star nozzle or shape the dough by hand into coils.
Enjoy these homemade chaklis with tea or as a snack anytime you crave something crunchy and flavorful