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A classic Maharashtrian savory snack, these spiral-shaped delights are irresistibly crispy and crunchy. Made with rice flour, gram flour, and aromatic spices, they are perfect for festivals or anytime munching.
Prepare the Dough
Shape the Chaklis
A classic Maharashtrian savory snack, these spiral-shaped delights are irresistibly crispy and crunchy. Made with rice flour, gram flour, and aromatic spices, they are perfect for festivals or anytime munching.
This maharashtrian recipe takes 50 minutes to prepare and yields 6 servings. At 381.96 calories per serving with 7.95g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Deep Fry the Chaklis
Cool and Store
For a lower-fat option, bake the chaklis in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden and crisp. You may need to brush them with a little oil before baking.
Incorporate other flours like jowar (sorghum), bajra (pearl millet), or ragi (finger millet) along with rice flour for a different flavor profile and added nutrients.
Add 1 teaspoon of ginger-garlic paste or green chili paste to the dough for an extra layer of flavor and heat.
Replace the besan with roasted urad dal flour for a texture that is lighter and even crispier, which is common in South Indian Murukku.
Made from rice flour and besan, chakli is rich in carbohydrates, which serve as the body's primary fuel source, providing a quick burst of energy.
Besan (gram flour) is a good source of plant-based protein, which is essential for building and repairing tissues and supporting overall body function.
The inclusion of traditional spices like carom seeds (ajwain) and asafoetida (hing) is known to help improve digestion, reduce gas, and prevent bloating.
A serving of 4 chaklis (approximately 100g) contains around 450-500 calories. The majority of calories come from the flours and the oil absorbed during deep-frying.
Chakli is a traditional deep-fried snack, making it high in calories and fat. It should be enjoyed in moderation as part of a balanced diet. For a healthier alternative, you can try baking them.
Hard chaklis are usually a result of insufficient fat (butter/oil) in the dough or a very stiff dough. Ensure the butter is well rubbed into the flour and the dough is soft and pliable.
This happens when the dough is too dry and lacks moisture. Add a teaspoon of warm water or oil and knead the dough again until it becomes smooth and doesn't crack.
Excess oil absorption can be due to two main reasons: the dough is too soft and watery, or the oil temperature is too low. Make sure the dough is pliable but not sticky, and always fry on a consistent medium flame.
If you let them cool completely and store them in a well-sealed, airtight container, homemade chaklis will stay fresh and crispy for up to 3 weeks at room temperature.
This recipe goes great with these complete meals
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