Simple, practical, and full of everyday flavour, Instant Chakli Recipe | Instant Chakkuli | Instant Murukku is a vegetarian Indian snack made with rice flour, maida / plain flour, and salt in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 30 chakli
  • Category: Snack
  • Cuisine: Indian

Ingredients

  • 2 cup rice flour (fine)
  • 1 cup maida / plain flour
  • 1 tsp salt
  • 2 tbsp butter (room temperature)
  • ½ tsp turmeric
  • 1 tsp red chilli powder
  • 2 tbsp sesame / til
  • pinch hing / asafoetida
  • 1 tsp salt
  • water (for kneading)
  • oil (for frying)

Method

  1. firstly, in a large mixing bowl take 2 cup rice flour, 1 cup maida and 1 tsp salt.
  2. also add ½ tsp turmeric, 1 tsp red chilli powder, 2 tbsp sesame, pinch hing and 1 tsp salt.
  3. mix well making sure everything is well combined.
  4. now add 2 tbsp butter, crumble and mix until the flour is well combined with butter.
  5. add water slowly and start to knead the dough.
  6. knead to smooth and soft dough adding water as required.
  7. now take star mould and fix to the chakli maker.
  8. grease the chakli maker with some oil. this prevents the dough from sticking to mould.
  9. furthermore, make a cylindrical shape out of dough and place the dough inside the maker.
  10. tighten the lid and start preparing chaklis. on the wet cloth or butter paper make small spiral shape chaklis by pressing
  11. seal the ends so that it doesn’t fall apart while deep frying.
  12. take one murukku at a time and slide it into the hot oil.
  13. flip the murukku and fry on medium flame till they turn crispy from both sides.
  14. furthermore, drain over a paper towel to remove excess oil.
  15. finally, once cooled enjoy instant chakli or store in an airtight container for 2 weeks.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.