Instant Chakli is a popular deep-fried savory snack, usually shaped in spirals or occasionally as long sticks. It’s a quick and easy twist on the traditional wheat flour-based Gujarati chakri recipe, where the flour is steamed before forming the chakli. This instant version combines rice flour, wheat flour, and basic spices, making it an ideal festive treat for Diwali, Krishna Janmashtami, or just as a delicious snack with a hot cup of tea. Give it a try!
The key to making market style instant chakli at home are
- For chakli, use finely powdered rice flour and avoid coarse rice flour. Add a small amount of wheat flour to help bind the chakli dough. Use ½ cup wheat flour for every 2 cups of rice flour—avoid increasing this proportion.
- To achieve a crispy, flaky texture, add fresh malai (cream) to the chakli dough. You can also use hot ghee, but fresh malai gives better results.
- Knead the chakli dough to a medium-stiff and smooth consistency. Avoid kneading a soft dough; I recommend adding hot water in batches while kneading to maintain control over the dough texture.
- Finally, fry the chakli on medium heat. Frying on high heat can make the inside soft, while low heat will cause it to absorb excess oil. Once cooled, store the chakli in an airtight container to extend shelf life.
Please do visit my other related recipe collection like
Recipe video
Instant Chakli recipe | instant rice chakli | chakli recipe
Ingredients
- 2 cup or 250 grm rice flour
- ½ cup or 50 grm wheat flour
- 1 tbsp green chilli-ginger paste
- 4 tbsp fresh malai
- ½ tsp turmeric powder
- ½ tsp hing
- 1 tsp Kashmiri red chilli
- Salt to taste
- 1 tbsp white sesame seeds
- 4 tbsp curd
- ½ cup hot water or as required
- Oil for deep frying
Instructions
- In a mixing bowl, combine 2 cups rice flour, ½ cup wheat flour, 4 tbsp malai, 1 tbsp green chili-ginger paste, ½ tsp turmeric powder, ½ tsp hing, 1 tsp Kashmiri red chili powder, salt, 1 tbsp white sesame seeds, and 4 tbsp curd. Mix well.
- Now add ½ cup of hot water gradually and knead into a medium-stiff dough. Cover and let the dough rest for 10 minutes. Do not let it rest longer, as the dough may become too soft.
- Take a chakli maker with a star-shaped disc attachment. Grease the chakli maker lightly with oil. Add the dough to the machine and close the lid.
- On a greased steel plate, rotate the chakli machine in a circular motion to form straight strands of dough by twisting the handle, then shape each into a circular chakli with your hands. Join the ends to prevent the chakli from opening while frying.
- Heat oil over a medium flame. Test by adding a small piece of dough; if it rises to the surface immediately without browning, the oil is ready.
- Add 3-4 chaklis at a time to the hot oil and deep fry until they are crispy and golden brown. Fry evenly on both sides, then remove them onto a wire rack.
- Allow the chaklis to cool to room temperature, and they are ready to serve or store in an airtight container.
Notes
- Use fine rice flour for making chakli.
- Wheat flour helps bind the chakli dough.
- Fresh malai makes the chakli crispy and soft.
- You can use hot ghee instead of malai.
- Dahi enhances the taste of chakli.
- Knead a medium-soft dough for chakli.
- The oil should be hot, and the gas flame high when adding the chakli to the oil so it keeps its shape.
- Fry the chakli on medium flame.
Subscribe to our Youtube ChannelClick here to subscribe our Youtube Channel and stay updated with our latest video recipes