Indians lovingly prepare chakli by deep-frying it to golden perfection, savoring its crisp texture, spiral shape, and irresistible crunch. Families across the country celebrate festivals like Diwali by making and sharing this cherished snack, along with an array of traditional sweets and treats, with their loved ones.
This version uses whole wheat flour (chapati atta) instead of refined flour, offering a slightly healthier option without losing flavor or crunch. Each bite delivers a light, crispy texture and a gentle blend of spices that makes chakli irresistibly addictive.
The chakli press (murrukku maker) creates its signature spiral shape, and its crisp texture stays intact even hours after frying.
We lightly spice the dough with sesame seeds, cumin, and a hint of asafoetida, which infuses each bite with a rich, earthy flavor.
Enjoy chakli with hot tea or at festive gatherings—its crispy texture and bold flavor always leave a lasting impression. It’s easy to make, requires minimal ingredients, and stores well, making it the perfect make-ahead snack during the festive season.
So, roll up your sleeves and get ready to make this crunchy, golden treat that embodies the spirit of Indian festivals in every swirl!
Chakli and its variations:
Chakli is one of those timeless Indian snacks that takes on a new identity as you travel across the country. Though the base concept remains the same—crispy, spiral-shaped, deep-fried snack—the ingredients, flavors, and names vary from region to region, each offering its own delicious take.
- Maharashtra: In Maharashtra, people refer to this crispy, spiral-shaped snack as Chakli. It’s often made using wheat flour (atta), all-purpose flour (maida), or gram flour (besan). The chakli here is typically spiced with cumin, sesame seeds, and asafoetida, giving it a rich and savory flavor. The texture is crispy yet slightly softer compared to some other versions, much like the one featured in this recipe.
- Gujarat: Gujarati households call it Chakri. It closely resembles the same shape, but people usually make it with whole wheat flour, add white sesame seeds, and mix in plenty of red chili powder to give it a bold, slightly spicy flavor. The Gujarati version is often a favorite during Diwali and tea-time get-togethers.
- South India: In the southern states, this beloved snack is known by names like Murukku, Murukulu, or Jantikalu. This variation is typically made with rice flour, and often includes urad dal, either in flour form or ground from soaked dal. The result is an extra crisp, white-colored murukku with a delicate crunch and mild flavor. It’s a popular offering during festivals like Krishna Janmashtami and Deepavali.
- Creative Variants: Modern twists have introduced flavored chaklis—think butter chakli, garlic chakli, tomato-flavored chakri, and even spinach murukku, offering a fun and colorful twist to this traditional favorite.
Ingredients required for This Recipe:
- Whole Wheat Flour (Chapati Atta): Unlike refined flour, whole wheat flour tends to make fried snacks denser and heavier. To counter that, I’ve used a traditional steaming method—the atta is steamed in a pressure cooker before kneading. This softens the flour and results in a dough that fries up into light, crisp, and airy chaklis with a delicate bite and melt-in-the-mouth texture.
- Sesame Seeds: These tiny seeds pack in a lot of flavor. When fried, white sesame seeds release a nutty aroma and subtle crunch, enhancing the overall taste and texture of the chakli. They also lend a rustic, traditional touch to this savory snack.
- Red Chili Powder: Red chili powder lends a spicy kick and a beautiful hue to the chakli. If you enjoy a milder flavor, you can easily tone down the heat by using less without compromising the overall taste. For a vibrant color with less spice, Kashmiri chili powder works as an excellent alternative, offering visual appeal and subtle warmth.
- Yogurt (Curd): Adding a small amount of yogurt to the dough helps make the chakli lighter. It adds a gentle tanginess and helps keep the inside soft while ensuring the outer layer turns perfectly crisp.
- Oil: A small amount of oil is mixed into the dough—a technique called moyen, which not only helps bind the ingredients but also gives the chakli a crisp, flaky texture. Of course, oil is also used for deep frying, so choose a neutral oil with a high smoke point for best results.
How to make Chakli?
1) Pour about a glassful of water (roughly 1 inch deep) into a pressure cooker. Place the whole wheat flour in a small, heatproof container that fits inside the cooker. If you don’t have a fitting container, you can use alternatives like two stainless steel glasses, which work just as well.
2) Cover the container to keep water from seeping in. If a proper lid isn’t available, you can use small bowls or steel plates as a makeshift cover. Securely close the pressure cooker, place the whistle on top, and let the flour steam over medium heat for 3 to 4 whistles until fully cooked.
3) Let the pressure subside on its own before carefully opening the lid of the cooker. You’ll notice that the flour has transformed into a solid lump rather than its original powdery texture. This change is expected due to steaming.
4) Using tongs or a spoon, carefully remove the hot container from the cooker. Let it sit until it’s cool enough to handle.
5) When warm (not cold), break up the steamed flour using your hands into smaller pieces. Rub and crumble it back into a powdered form. If you find lumps, sieve the flour to get an even texture.
6) While the flour is still warm, add in the sesame seeds, turmeric powder, red chili powder, and salt. Mix everything thoroughly to distribute the spices evenly.
7) Now pour in the oil. If the flour has cooled down, use hot oil instead to achieve the right texture. Use your fingers to mix it thoroughly until the mixture becomes sandy and crumbly, allowing the oil to absorb evenly.
8) Add yogurt gradually and begin kneading. Aim for a dough that’s medium-stiff yet smooth. Avoid over-kneading as that can toughen the chakli.
9) The amount of yogurt needed may vary based on the flour’s absorbency. Always start with a little, adding more as needed while kneading until you get the right consistency.
10) Attach the star-shaped disc to your chakli press or murukku maker. Line your countertop with parchment paper or foil, which will serve as a base to shape the chaklis. Meanwhile, start heating oil in a deep pan on medium flame for frying.
11) Fill the chakli press with the prepared dough and close it tightly to ensure even pressure while shaping.
12) As you turn the handle of the chakli maker, the dough will start to extrude from the nozzle in a thick ribbon.
13) Guide the machine with one hand in a spiral motion while using your other hand to keep control and form perfect round chakli spirals on the paper or foil.
14) Gently pinch and seal the end of each spiral to prevent it from unraveling during frying. Shape about 5–6 at a time so you can fry them in batches.
15) To test the oil, drop a tiny piece of dough in it. If the dough piece floats to the surface instantly, it means the oil is overheated. If it sinks and rises slowly, it’s ready. Ideally, it should rise within 1–2 seconds. Gently lower the shaped chaklis into the hot oil with the help of a spatula or your fingers, taking care not to break them.
16) Fry the chaklis over medium heat until they turn golden brown and crisp on both sides. Flip them gently in between to ensure even cooking.
17) After the chaklis turn golden and crisp, lift them out using a slotted spoon and set them on a plate lined with paper towels to absorb any extra oil. Repeat the shaping and frying process until all the dough is used.
Expert Tips for Perfect Homemade Chakli
- Steam the Flour for a Light Texture: Steaming whole wheat flour before kneading the dough is a traditional method that works wonders. This process softens the flour, removes any raw taste, and allows the dough to come together without feeling heavy. The result is chakli that turns out crispy on the outside and wonderfully light on the inside—exactly what you want in a festive snack.
- Use Warm Ingredients While Mixing: Always combine the spices and oil while the flour is still warm after steaming. Warm flour absorbs oil more effectively, helping the dough achieve the perfect balance of flakiness and crunch. It also ensures that the seasoning blends evenly throughout the mixture.
- Control the Oil Temperature Precisely: Oil temperature plays a vital role in achieving crispy chakli. If the oil is too hot, the chaklis may brown too fast and remain undercooked inside. If the oil isn’t hot enough, the chaklis will absorb more oil than necessary, resulting in a greasy texture. To test, drop a small bit of dough—if it rises gently within 1–2 seconds, the oil is ready.
- Avoid Frying Too Many at Once: Frying in small batches is key. Overcrowding the pan with too many chaklis can drop the oil temperature, causing them to turn soggy and brown unevenly. Be patient and fry in 4–5 pieces per batch.
- Seal the Spiral Ends Neatly: Don’t forget to firmly pinch and seal the end of each spiral before frying. This prevents them from opening up or breaking in the oil. Handle gently while shaping to form neat, consistent spirals.
