The chakli, also known as Murukku are twisted, convoluted Indian snacks shaped like rolled biscuits, made with rice flour and cereals and flavored with pepper, cumin, and other spices. This typical South and West Indian snacks are fascinating for its shape and flavor of its simple dough.
In this recipe, you can replace the butter be with sour cream for a lower calorie intake without having to compromise on the taste. Keep the chakli in an airtight box or put them under vacuum at ambient temperature to preserve the fragrance.
Try it with a piece of batter before dipping the first chakli in the oil. If it fries immediately, it means that it is too hot. These days the chakli maker is a specific tool that can be purchased online or in ethnic stores near you for a few rupees.
Preparation Time: 20 mins
Cooking time: 10 mins
Servings: 4 servings
Calories per serving: 365 calories per 100 gms
1 cup rice flour
1 tbsp all-purpose flour
1 cup sour cream
5 tbsp pea flour
5 tbsp butter
1 tsp cumin seeds
1 tsp sesame seeds
Salt to taste
Oil for frying
In a medium sized pot mix the rice flour, all-purpose flour, pea flour, cream, sesame seeds, cumin seeds and salt. Soften the butter and incorporate the mixture to create a crumbly dough. Add water in small amounts and knead up to create a soft dough. Make sure there are no air bubbles. Wrap the sheet of dough into a sheet of plastic wrap and let rest for 15 minutes.
Do spirals first on a sheet of clean paper towels.
Heat the oil in a pan over medium-high heat using sufficient amount of oil to submerge all the murukkus without touching each other. Carefully transfer the murukkus in hot oil. Fry until golden brown.
Be careful since the cumin seeds might burn within murukkus.
Remove from the oil with a skimmer and arrange them on a sheet of absorbent kitchen paper to drain excess oil. Allow it to cool. Store the chakli in an airtight box or put them under vacuum at room temperature to preserve the fragrance. They will keep for a few days in a dry container.