Chakli / murukku
Use a rice-and-besan dough, a star-nozzle press and a test spiral to make crisp small Diwali chaklis.
- Active prep
- 25 min
- Cook
- 30 min
- Yield
- 20–24 small chaklis
About 75 minutes total elapsed time, including 20 minutes for soaking, resting or cooling. Times are estimates; chilling for cold service and preparing already boiled ingredients require additional time where noted.
Chakli and murukku have different flour blends across regions. This tutorial is one rice-flour and besan version, not a claim that all families use the same mix. The dough must be soft enough to press yet firm enough to keep a spiral; test one before shaping and frying the batch.
Ingredients
- 2 cups fine rice flour
- ½ cup besan
- 1 tbsp sesame seeds
- ½ tsp cumin seeds
- ½ tsp red chilli powder, adjust to taste
- ¼ tsp turmeric (optional)
- ¾ tsp salt, adjust to taste
- 2 tbsp hot oil for the dough, handled by an adult
- ¾–1 cup warm water, added gradually
- Oil for deep-frying, enough for small batches
Method
- 1
Mix rice flour, besan, sesame, cumin, chilli, salt and optional turmeric. Stir the dough oil through the flour carefully with a spoon.
- 2
Add warm water gradually and knead a smooth, pliable dough. Use only enough water for it to press without breaking. Keep it covered.
- 3
Fit a star nozzle to the chakli press. Press a short strip onto a plate to test the texture: add a teaspoon of water if it cracks, or a little rice flour if it spreads.
- 4
Press small loose spirals onto baking parchment or a lightly greased plate and pinch the ends closed. Keep unpressed dough covered and make only a few spirals ahead of each frying batch.
- 5
Heat oil over medium heat. Slide in one test spiral carefully and fry until the bubbling reduces and the chakli is crisp and golden. Adjust heat and dough before frying more.
- 6
Fry the remaining spirals in small batches, turning gently. Drain and allow about twenty minutes or more to cool fully before storing airtight.
Helpful tips
- A tight, thick spiral can cook unevenly; leave a little space between the coils.
- Do not interchange flour blends from different chakli or murukku recipes without adjusting their liquid and method.
Plan ahead
Check the press and nozzle before cooking and allow an adult-controlled frying slot. Keep sesame and chickpea information on gift labels. Cool the snack completely and store in a dry container rather than stacking hot chaklis for packing.
Common questions
Why does my chakli break when pressing?
The dough may be too dry or the rice flour coarse. Add warm water in tiny amounts, knead and test another short strip before changing the whole batch.
Is this the same as every murukku recipe?
No. Names and flour blends vary by region. This version uses rice flour and besan; follow a separate method if you want a specific family style.