Introduction to Crispy Instant Chakli

 

Hi, I am Chef Ajay Chopra and today I am making a very crispy and crunchy South Indian snack called Chakli or Murukku. In Bombay, people enjoy it with Schezwan chutney, and it tastes amazing. This snack can be made straight or in a round spiral shape like a jalebi. The making method is very simple, and I shared every tip and trick so that anyone can make perfect Chakli at home.

 

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Ingredients of Crispy Instant Chakli

 

Portion/Servings: 6–7 pax
Preparation Time: 05 minutes
Cooking Time: 50 minutes

 

• Ghee – 2 tbsp
• Rice flour – 1 cup
• Besan – 1 ½ cup
• Sesame seeds – 1 tbsp
• Ajwain – 1 tsp
• Jeera – 1 tsp
• Salt – 1 tsp
• Red chilli powder – 1 tsp
• Hing – ½ tsp
• Turmeric powder – ½ tsp
• Hot ghee – as required
• Water – as required
• Oil for greasing
• Oil for frying

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Instructions of Crispy Instant Chakli

 

Step 1: Prepare the Dry Base
Take a large mixing bowl and add all the dry components. Mix them thoroughly using your hand or a whisk so the flour, spices, and seeds combine evenly. A uniform dry mix helps the chakli cook and taste consistent.

 

 

Step 2: Add Hot Ghee for Crispness
Heat ghee until it becomes hot and pour it directly over the flour mixture. Start mixing with a spoon first, then rub the ghee in with your fingertips once it cools slightly. The mixture should turn crumbly and hold shape when pressed—this ensures the chaklis turn crispy.

 

 

Step 3: Form a Smooth, Soft Dough
Begin adding water gradually. Knead with your fingers and palms until the dough becomes soft, smooth, and pliable. It should not be sticky or too firm. Once ready, cover it with a damp cloth and rest it for 10–15 minutes so it becomes easier to press.

 

 

Step 4: Prepare Chakli Press and Tray
Grease the inside of the chakli/murukku press lightly to prevent sticking. Fit the star-shaped disc for the classic pattern. Also grease a plate or tray where you will shape the spirals. This prevents the raw chaklis from tearing.

 

 

Step 5: Shape the Chaklis
Take a portion of dough, roll it into a log, and place it inside the press. Press spirals onto the greased tray, starting from the center and moving outward. Keep the spirals tight and even. Pinch the ends to secure the shape so they don’t open during frying.

 

 

Step 6: Heat the Oil Properly
Heat oil in a kadai over medium flame. Test readiness by dropping a tiny piece of dough—if it rises slowly and steadily, the oil is at the right temperature. Avoid high heat, which browns chaklis too fast without cooking them through.

 

 

Step 7: Fry Until Golden and Crisp
Gently slide the shaped chaklis into the hot oil without overcrowding. Fry on medium heat, turning them occasionally to ensure even cooking. Continue frying until they turn golden, crisp, and stop bubbling vigorously.

 

 

Step 8: Cool and Store
Remove the fried chaklis and drain them on paper towels. Allow them to cool completely, as they become crispier once cooled. Store them in an airtight container to maintain freshness and crunch.

 

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About the Crispy Instant Chakli

 

This Crispy Instant Chakli is a very crispy and crunchy South Indian snack that is also popular in Bombay, where people enjoy it with Schezwan chutney. It can be made straight or in a round spiral shape like a jalebi. The method is very simple rice flour and besan are mixed with sesame seeds, ajwain, jeera, salt, red chilli powder, hing, haldi and hot ghee for moyan. Moyan helps the Chakli become crispy and flaky.

The dough is made with warm water and then rested for 10 minutes so it becomes soft and easy to shape. Using the star-shaped cutter in the Chakli machine, the dough is shaped and then fried slowly in medium hot oil for 8–10 minutes. Frying on medium heat ensures it cooks well from inside and stays crunchy outside. After cooling, the Crispy Instant Chakli becomes a perfect snack to serve to family and guests.

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Cooking Tips for Crispy Instant Chakli

 

• Make the dough smooth and rest it. A rested dough makes the Crispy Instant Chakli easier to press and shape.
• Oil temperature matters: use medium-hot oil so the Crispy Instant Chakli cooks through without burning on the outside.
• If the round shape is difficult, you can make straight Crispy Instant Chakli. Both shapes taste great.
• Press the dough gently into the mould and line it on a plate with a light oil layer so the Chakli does not stick while you shape more. This keeps the Crispy Instant Chakli neat and ready for frying.

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Pairing Guide for Crispy Instant Chakli

 

I love to serve Crispy Instant Chakli with a spicy chutney the way some people in Bombay do — it adds a sharp contrast to the crunchy snack. You can also enjoy Crispy Instant Chakli with tea, or serve it as a bowl snack for guests and kids.

For a party, place a bowl of Crispy Instant Chakli beside small dips or chutneys; the crunchy texture of the Crispy Instant Chakli goes well with spicy and tangy flavours.

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Frequently Asked Questions about Crispy Instant Chakli

 

1. What is Crispy Instant Chakli?

Crispy Instant Chakli is a crunchy snack I make by pressing a dough into shapes and frying until crisp. It is quick to make when you use the instant method and gives a lovely crunch. I often call it a southern-style snack or chakli/murukku.

 

2. How do I get the Crispy Instant Chakli very crunchy?

To get a crunchy Crispy Instant Chakli, I mix moin into the flour, make a smooth dough, let it rest, and fry in medium-hot oil until it is cooked through. Cooling after frying also helps the Crispy Instant Chakli stay crisp.

 

3. Can I make Crispy Instant Chakli round or straight?

Yes. I make Crispy Instant Chakli round like a spiral or straight like sticks. Both shapes work. If round is hard, make straight Crispy Instant Chakli — it fries evenly and tastes the same.

 

4. How do I know the oil is the right temperature for Crispy Instant Chakli?

I watch the oil carefully — it should be medium-hot, not smoking. If the oil is too hot, the Crispy Instant Chakli will colour quickly outside but remain uncooked inside. Medium-hot oil cooks the Crispy Instant Chakli evenly.

 

5. What is moin and why is it used in Crispy Instant Chakli?

Moin means incorporating fat into the flour to give a flaky, crunchy texture. I use the moin step for Crispy Instant Chakli to make the snack khasta and crispy. It is a small but important step.

 

6. Can Crispy Instant Chakli be made ahead for a party?

Yes. I make Crispy Instant Chakli ahead and store it in an airtight box after it cools. Stored well, the Crispy Instant Chakli stays crisp and is great to serve later to guests.

 

7. Is Crispy Instant Chakli good for kids?

Definitely. I give Crispy Instant Chakli to my children as a snack. It is crunchy and easy to eat. If you want, reduce strong spices when making Crispy Instant Chakli for young kids.

 

8. What shapes of press or cutter work for Crispy Instant Chakli?

I use a star cutter for a classic look, but any chakli press works. If your press has multiple shapes, try the big star for a textured Crispy Instant Chakli. You can also press straight lines for a simpler Crispy Instant Chakli.

 

9. How long should I fry the Crispy Instant Chakli?

I fry the Crispy Instant Chakli until it is cooked through and golden, keeping the oil at medium-hot. Listen for a steady crisp sound; that tells me the Crispy Instant Chakli is ready. Do not rush — slow and steady frying gives the best Crispy Instant Chakli.

 

10. Any final tips for making the best Crispy Instant Chakli?

My final tip: be patient with the dough and the oil. Mix moin in well, rest the dough, shape carefully, and fry at the right heat. Follow these steps and your Crispy Instant Chakli will be crunchy, light, and loved by everyone.

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