Chakli/ Murukku & many names this Indian savory snack has. I already have one Chakli recipe on my blog. This one which I am posting today is my Mom's recipe & the best Chakli recipe you will ever find or have tasted. When you bite a piece it so crispy & melt in your mouth types. This is a recipe to keep & share. I made around 60 of these yesterday & have stored them in an airtight box. This recipe is very easy to make & can be done under 2 - 3 hours. This is how I made them,
Makes: 50 - 60 chaklis
Making time: 1-3 hours
fry time: 2- 4 mins
Equipment: Chakli making press with star tip
- 1 cup of semolina (200 gms)
- 5 cups Rice flour (1 kg)
- 100 Gms Butter
- 100 gms melted hot Vegetable shortening (Crisco or Dalda)
- salt as per taste
- Chili Powder optional
- 3 tspn cumin seeds
- 1-2 cups water for mixing
- Dry roast the semolina & Rice flower separately & set aside.
- Now boil 2 cups of water in a pan, add butter & salt to it.
- When the water reaches rolling boil, turn the heat to medium & add the semolina slowly into the water stirring continuously.(Like the way we make upma)
- Now allow the semolina to cook in this water which will take just a minute or 2. Make sure you keep stirring. You will notice that the water is all drained & the semolina has become like a pudding. Just turn off the heat & set this aside.
- Now in a big bowl add this cooked semolina, rice flour, hot shortening, cumin seeds & water as much as needed to make a soft dough.
- The dough should neither be very soft nor very thick.
- Prepare the Murukku making press with a star tip.
- Now take a large ball size of dough & fill the Murrukku maker with this. Make spiral shapes or just loose Murrukus. I made some large spiral Murukus & some small ones.
- I piped the Spiral Murrukus on a Parchment paper first.
- Now fry them in hot oil for about 2 to 3 minutes. I fried 5 Murukkus at a time in the oil. Depending on your Pan size you can decide on how many will fit in. When the Murukku starts sinking, that's when you know it is done.
- Once they are cooled, store them in an airtight container.
- If you want you can skip adding the vegetable shortening & just butter instead.
- If the Murukku is breaking off while piping, just add some water to the dough to make it a little soft. This process will help the piping process easy.
- I divided the dough into 2 batch & added chili powder to one batch of dough to make spicy Murukku.
- To drop Murukku into oil, just lift the murukku with your hands & slip them into the oil. The another method is to slowly bring the parchment paper closer to the oil & slip them into the oil from the paper.