Chakkuli
A classic Karnataka snack, this crispy, crunchy spiral is made from rice flour and urad dal. Perfectly spiced with sesame and ajwain, it's an addictive treat for festivals or any time.
For 8 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Flour Mixture
- b.In a large mixing bowl, sift together the rice flour and urad dal flour to remove any lumps and aerate the mixture.
- c.Add the white sesame seeds, ajwain, hing, red chili powder, and salt to the flours.
- d.Whisk everything thoroughly to ensure the spices are evenly distributed.
- 2
Step 2
- a.Knead the Dough
- b.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.
- c.Gradually add warm water, a little at a time, while mixing.
- d.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).
- e.Cover the dough with a damp cloth and let it rest for 15 minutes.
- 3
Step 3
- a.Set Up for Frying
- b.Heat the oil in a heavy-bottomed kadai or deep pan over medium heat. The ideal temperature is around 175°C (350°F).
- c.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.
- d.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
Step 4
- a.Shape and Fry the Chakkuli
- b.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.
- c.Press the end of the spiral gently onto the outer circle to secure it and prevent it from unraveling while frying.
- d.Carefully slide 3-4 shaped chakkuli into the hot oil, ensuring not to overcrowd the pan.
- e.Fry on medium heat for 2-3 minutes per side. Flip them gently once the base is firm.
- f.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
Step 5
- a.Drain and Store
- b.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.
- c.Allow them to cool completely to room temperature. They will become even crispier as they cool.
- d.Once fully cooled, store the chakkuli in an airtight container. They will stay fresh and crispy for up to 3 weeks.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The consistency of the dough is key. If it's too dry, the chakkuli will break while pressing. If it's too wet, they will absorb excess oil. It should be soft and non-sticky, like a chapati dough.
- 2Maintain a consistent medium heat while frying. If the heat is too high, they will brown quickly on the outside but remain uncooked inside. If it's too low, they will become oily.
- 3To make urad dal flour at home, dry roast 1/2 cup of urad dal on low heat until lightly aromatic, let it cool completely, and then grind it into a fine powder using a spice grinder.
- 4Do not overcrowd the pan. Frying in small batches ensures the oil temperature remains stable, resulting in perfectly crispy chakkuli.
- 5Ensure the chakkuli are completely cool before storing them in an airtight container to maintain their crispness for weeks.
Adapt it for your goals.
Flavor
For a richer flavor, use 2 tablespoons of hot oil or ghee instead of softened butter when mixing the dough. This technique is known as adding 'mohan'.
SpiceSpice
Incorporate 1 teaspoon of green chili-ginger paste or increase the red chili powder for a spicier kick.
TextureTexture
Add 2 tablespoons of fine rava (semolina) or besan (gram flour) to the flour mix for an extra crunchy texture.
HerbHerb
Mix in 1 tablespoon of finely chopped curry leaves or dried mint leaves into the dough for an aromatic variation.
Why this is on our healthy list.
Source of Energy
The primary ingredient, rice flour, is rich in carbohydrates, providing a quick and effective source of energy to fuel your body and daily activities.
Digestive Aid
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally known in Indian cuisine for their carminative properties, helping to prevent bloating and improve digestion.
Plant-Based Protein
Urad dal flour contributes a modest amount of plant-based protein, which is essential for muscle repair, cell growth, and overall body function.
Frequently asked questions
This usually happens if the amount of fat (butter) is insufficient or if the dough is too stiff and dry. Ensure you use the specified amount of softened butter and knead a soft, pliable dough. Over-frying on low heat can also make them hard.