Aata Chakli Recipe: This traditional deep-fried Chakli recipe uses wheat flour, a small amount of rice flour, and spices to create a light and crispy snack that is simple to make at home. These Instant Chakli are a savory treat that you’ll enjoy eating at any time!
An intriguing and simple deep-fried snack recipe made with wheat flour and spices This is a variation of the traditional chakli or murukku recipe, which uses rice flour and urad dal flour. This snack can be easily made for popular festivals such as Janmashtami or Ganesh Chaturthi, but it is not limited to that.
There are numerous versions and methods for making chakli, but this is by far my favorite. It’s a traditional family recipe for instant chakli that uses wheat flour as the foundation for the crunchiest, lightest dough that really lets the seasonings shine.
Chakli or murukku recipes have long been popular festival snacks in India. Traditionally, it is made with a combination of rice flour and urad dal, but there have been numerous variations to this simple recipe recently. One such healthy and simple variation is aate ki chakli, or wheat chakli, which is known for its crispness and flavor.
I’m a big fan of this tweaked or experimented chakli recipe. The traditional one, of course, has its own place and taste factor. But it’s worth noting how simple this recipe is to make and how little time it takes from start to finish. However, some people may be hesitant to make a wheat-based chakli because some communities or regions prohibit the use of wheat flour in festival recipes. I don’t have any such constraints, and I make it for almost every festival. In fact, I find that wheat flour recipes are more frugal and cost-effective while producing the same results. As a result, it is entirely up to personal preference.
They are commonly consumed as a Diwali Snack and provide a nice balance to the Diwali Sweets traditionally prepared prior to Badi Diwali (big Diwali). Chakli, which is packed with savory spices, can be made mild or spicy, depending on your taste.
In addition, some critical and important tips, suggestions, and variations for a perfect aate ki chakli recipe are provided. First, in a pressure cooker without the whistle, I steamed the wheat flour and rice flour. This would aid in the chakli’s crisp and brittle texture. I also did not add any wet ingredients, such as butter or oil, prior to the steaming process. While some may disagree with this argument and prefer to include it, I prefer to leave it out. Finally, for longer shelf life, store these in an airtight container. Also, when deep-frying, do so in small batches over low to medium heat.
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Aata Chakli Recipe Card:
Aata Chakli Recipe
- 2 cups wheat flour / atta
- 1/4 cup rice flour
- 1 tsp cumin / jeera
- 1/4 tsp turmeric
- 1 tsp kashmiri red chilli powder
- pinch hing / asafoetida
- 1 tsp salt
- water ( for kneading) ( for kneading )
- oil ( for frying) ( for frying )
- To begin, place a clean cotton cloth in a bowl.
- 2 cup wheat flour and 1/4 cup rice flour Fold the cloth tightly to form a tight cover.
- Place in the cooker for 15 minutes without blowing the whistle.
- Now open the cooker to see if the flour has hardened.
- To avoid lumps, break the lumps and sieve the mixture. While siving, the flour should be slightly warm.
- Add in 1 teaspoon cumin, 1/4 teaspoon turmeric, 1 teaspoon chilli powder, a pinch of hing, and 1 teaspoon salt
- Mix thoroughly, making certain that all of the spices are well combined.
- Add 1/2 cup water and knead the dough.
- Knead the dough until it is smooth and soft, adding water as needed.
- Now, take the star mould and attach it to the chakli maker.
- Using some oil, grease the chakli maker. This keeps the dough from sticking to the mould.
- Make a cylindrical shape out of the dough and place it inside the maker.
- Tighten the lid and begin making chaklis.
- Press small spiral-shaped chaklis onto a wet cloth or butter paper.
- Seal the ends to prevent it from falling apart while deep frying.
- Slide each murukku into the hot oil one at a time. or bake for 15 minutes at 180 degrees Celsius in a preheated oven.
- Flip the murukku and fry on medium heat until crispy on both sides.
- additionally, drain over a paper towel to remove excess oil
- Finally, once cooled, serve aate ki chakli immediately or store in an airtight container for up to 2 weeks.
- firstly, steam the flour well to get soft and crispy chakli.
- also, do not add more water while kneading as chakli will tend to absorb oil.
- additionally, fry on medium to low flame to cook uniformly from inside.
- Yogurt (curd) makes chakli light and softer. You can also use 3 tsp malai (milk fat) instead of yogurt.
- Grease the chakli maker with oil and attachment of “star” disc inside. Roll chakli on butter paper or plastic sheet.
- Cool fried chakli at least 20 minutes before eating.
- Chakli maker is easily available on online or any utensil shop.
- You can store chakli in an airtight container for 15-20 days.
- Fry chakli on medium flame for crispy and golden brown texture. Do not fry it on high flame.
- finally, aate ki chakli recipe tastes great when served with adrak tea.
Is chakli beneficial to one’s health?
MURUKKU OR CHAKLI MADE AT HOME: Though it is a fried snack, making it with ghee is healthy. Because it is made from rice flour, gram flour, wheat flour, and a mixture of lentil flour, eating it as a snack in moderation is not a bad idea.
Why does chakli soften?
Chakli should always be fried on medium-high heat. The chakli batter is dense, and we want the insides of the batter to be cooked evenly. If you fry it on high heat, the insides may remain undercooked and will feel soft while eating, which isn’t ideal.
What does Murukku taste like?
Murukku is a catch-all term for a variety of other sweet and savory snacks that are consumed with tea or coffee, implying that it does not always have to be salty in flavor.
How can I get my chakli to be crispy again?
You don’t want them to overcook, so make sure the oven settings aren’t too hot. Allow the chips to warm up for 5-10 minutes before taking them out and allowing them to cool. You’ll notice that all of the moisture has evaporated, restoring crispness to the chips.
What should I do if the chakli hardens after frying?
If the chakli tastes hard after frying, this indicates that the fat content of the dough has decreased. Knead the dough again with 1 to 2 teaspoons of hot oil or butter.
Why isn’t murukku crispy?
Murukku is very hard, not crispy, and has a low-fat content. Murukku breaks while being pressed, resulting in less water in the dough. If the dough is too stiff, the murukku will break while being pressed. Murukku does not retain its shape after being dipped in hot oil-water is more prevalent in the dough.
What’s the distinction between murukku and Chakli?
Murukku is traditionally made with rice flour and urad dal flour. Chakli is a similar dish that is typically made with the addition of Bengal gram (chickpea) flour.
Is Chakli synonymous with Murukku?
Murukku, a similar snack that is typically made without Bengal gram flour, is also known as “chakli.”
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