Chakkuli

Instructions

1. 1

   Prepare the Flour Mixture

   • In a large mixing bowl, sift together the rice flour and urad dal flour to remove any lumps and aerate the mixture.
   • Add the white sesame seeds, ajwain, hing, red chili powder, and salt to the flours.
   • Whisk everything thoroughly to ensure the spices are evenly distributed.
2. 2

   Knead the Dough

   • Add the softened butter to the dry flour mixture. Using your fingertips, rub the butter into the flour until it resembles coarse breadcrumbs. This step is crucial for a crispy, flaky chakkuli.
   • Gradually add warm water, a little at a time, while mixing.
   • Knead for 5-7 minutes to form a soft, smooth, and pliable dough. It should not be too stiff (will break) or too sticky (will absorb oil).
   • Cover the dough with a damp cloth and let it rest for 15 minutes.
3. 3

   Set Up for Frying

   • Heat the oil in a heavy-bottomed kadai or deep pan over medium heat. The ideal temperature is around 175°C (350°F).
   • To test if the oil is ready, drop a small piece of dough into it. The dough should sizzle and rise to the surface steadily without browning too quickly.
   • Grease the inside of a chakkuli press (murukku maker) fitted with a star-shaped disc. Take a portion of the dough, shape it into a cylinder, and fill the press.
4. 4

   Shape and Fry the Chakkuli

   • Press the dough out onto a greased plate, parchment paper, or a plastic sheet, moving in a circular motion to form spirals of about 3-4 inches in diameter.
   • Press the end of the spiral gently onto the outer circle to secure it and prevent it from unraveling while frying.
   • Carefully slide 3-4 shaped chakkuli into the hot oil, ensuring not to overcrowd the pan.
   • Fry on medium heat for 2-3 minutes per side. Flip them gently once the base is firm.
   • Continue frying until they are golden brown and crisp, and the sizzling of the oil subsides significantly. This should take about 5-6 minutes in total per batch.
5. 5

   Drain and Store

   • Using a slotted spoon, remove the fried chakkuli from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Allow them to cool completely to room temperature. They will become even crispier as they cool.
   • Once fully cooled, store the chakkuli in an airtight container. They will stay fresh and crispy for up to 3 weeks.