Chakli – a crispy crunchy snack

  • Yield : 2.5 kg
  • Servings : 25
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m

A tea time snack during the mild winter months of India

Chakli, a savoury, pretzel like deep fried snack with spiked surface is everyone’s favourite. During the festival seasons homes gets cleaned, sweets get made and along with sweets yummy savoury snacks like chakli and chiwada are made too. I often ended up eating these with my tea, basking in the morning sun. I suggest, you do the same.


Flattened rice (poha) makes the chakli soft, so don’t skip that while making the chakli flour

Other names…

Murukku, a similar snack typically made without the Bengal gram flour Other names of the dish include Kannada: chakkuli, Gujarati: chakri, Telugu: chakralu,  also jantikalu and Konkani: Chakri or Chakkuli. Kadboli is a similar dish, which is shaped by hand instead of an extruder. In Indonesia, murukku and chakli variations are known as akar kelapa, and are particularly popular among Betawi. Source: Wikipedia

Chakli - a crispy crunchy snack

Chakli – a crispy crunchy snack


  • Rice 1 kg
  • Chana dal 500 gm
  • Urad dal 500 gms
  • Moong dal 100 gm
  • Flattened Rice 100 gm (poha)
  • Red Chili powder 1/2 Tsp
  • Turmeric 1/4 Tsp
  • Coriander powder 1/2 Tsp
  • Ground Cumin 1 Tsp
  • Sesame seeds 4-5 Tbsp
  • Salt to taste
  • Oil for deep frying


Step 1

Dry roast rice, chana dal, urad dal, and moong dal separately till each becomes golden brown. Dry roast the poha carefully till it gets crisp. Mix them all and grind them to make the chakli flour. This flour is also available ready made in all leading stores, so you can also buy and use it.

Step 2

In a bowl mix 4 cups of chakli flour, red chili powder, turmeric, salt, coriander, cumin powder, salt and sesame seeds along with 2 tbsp of oil. Add warm water to it and knead it into a dough. You can keep the remaining flour in an air tight box to be used another time.

Step 3

Make a large dough ball and insert it in the chakli press or chakli mould. Press the dough down to make circular pattern. Make several and keep while the oil heats.

Step 4

Carefully lift each of them and deep fry till golden brown.

Step 5

After the chaklis cool down store them in an air tight container for up to a month or till they last whichever is first.

Serving Suggestions for Chakli

This snack can be eaten hot or when it cools down. It is best served as a snack with hot tea.

Never miss a recipe... Join my mailing list!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Join Swati's mailing list

Never miss a recipe!
* indicates required

Translate in your language: