Chakli, otherwise famously known as murukku, is an Indian delicacy snack that a mass crowd loves. Being spicy with the combo of goodness from rice flour and lentil flour, the crunchy spiral-shaped snack is great for every occasion. This chakli recipe is appetizing simply because of its simplicity and tasty flavours that come out from spices. However, the main ingredients to prepare chakli include rice flour, urad dal flour, cumin seeds, and a hint of red chilli powder for that perfect kick. The dough is kneaded until smooth and pliable and shaped into spirals. Generally, chakli is deep-fried for that particular crisp, but it could even be done in an air fryer to give it a more healthy content. Whether served at tea time as a snack or at celebrations, chakli is a sure-shot impressor. It pairs very well when hot masala chai is being had. Otherwise, chakli is good with or without accompaniment. Making chakli forms a appetizing family activity wherein the whole family can make pretty coils from the dough. Once mastered, this chakli recipe is open to any spice and flavour combination to make something different. Chakli is a perfect snack for any time that smells of home-cooked goodness and festival celebrations. Enjoy this savoury delight and share it with your friends and family as a taste of India!

• 1/2 cup urad dal
• Cooking oil
• 1 cup rice
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1 tsp sesame seeds
• 1/2 tsp turmeric powder
• Salt

• Chakli, also known as murukku, is the crunchy and savoury Indian snack popular in all Indian homes.
• It is prepared from a spiced dough shaped into spirals and deep-fried. Here is a simple recipe to prepare delicious chakli at home.
• Grind 1 cup of rice and 1/2 cup of urad dal separately and soak them in water for almost 4-5 hours.
• It softens the rice and dal so that it becomes easy to grind them into a smooth paste. After soaking them, drain out all the water completely.
• It makes the dough come out perfect in texture, and that's very important for chakli shaping.
• Now, take this drained soaked rice with the drained soaked urad dal to a blender or the food processor and grind both together to bring them into a smooth paste.
• Add a little water, if necessary, to get the right consistency without making it too runny. The paste should hold its shape and still be soft enough to form dough.
• Dry roast 1 Tsp cumin seeds and 1 Tsp sesame seeds in a small pan on medium flame.
• Keep stirring constantly so they do not burn. After a few minutes, the seeds turn golden and give out a lovely aroma. Once done, take it off the flame and let it cool.
• Put all the rice and urad dal paste in a large mixing bowl. Toss in roasted cumin seeds and sesame seeds. Add 1 Tsp red chilli powder, 1/2 Tsp turmeric powder, and salt to taste. These spices add a flavour and hint of colour to the chakli
• Add two tablespoons of oil or ghee to the mixture as well.
• The increase in oil or ghee to the dough helps it get soft and pliable and contributes to the crispiness of the final product. Now, combine everything well till all the ingredients get well blended.
• Add water as much as needed and knead the mixture to soft, pliable dough.
• The dough should be smooth and firm enough to hold its shape when extruded through the chakli maker but not too hard. If the dough is dry, add a few drops of water and knead until you have the right consistency. Once that's done, let the dough rest for 10 to 15 minutes.
• This will aid in shaping better-looking chaklis. Fill the prepared dough into a chakli maker or murukku press.
• Those makers have several nozzles attached, but star-shaped is most used for chakli. Grease a clean plastic sheet or aluminium foil with oil to prevent sticking. Assist the chakli maker in pressing out the dough in a circular motion, creating spirals of dough. Start from the middle, working outwards for an even spiral shape.
• You can also shape the chaklis of any size you like. Once you have shaped all the chaklis, let them sit for some time and then fry them in the hot oil over medium heat.
• Oil the depth of the frying pan deep enough so that when you add the chaklis, the oil barely covers it.
• The oil should be hot enough to fry the chaklis but not too hot since it makes the chaklis brown fast without cooking adequately.
• Testing if oil is ready: Insert a small piece of dough into the oil. If it froths, sizzles, and rises to the surface immediately, then the oil is prepared.
• Slowly slide the shaped chaklis into the hot oil without overcrowding the pan. Fry the chaklis over medium heat, yet, at times, toss them to get them an even deep-fried appearance.
• Fry till they become golden brown on both sides, crispy. It will take about 4-5 minutes per batch, depending on the size of the chaklis. Once fried perfectly, you take out the chaklis from the oil by using a slotted spoon.
• Set them on a paper towel-lined plate to drain excess oil. Let them cool down completely.
• Chaklis would crisp further as they cool down completely.
• Pack the completely cooled chaklis into an airtight container.
• Because they require proper storage to maintain crunchiness, the airtight containers in which chaklis are stored can keep them fresh for 2-3 weeks, which is an excellent cause for snacktime whenever you want to have it.
• Your chaklis are now ready for serving! It may be enjoyed as a crunchy snack, tea or coffee, or a mouthwatering delight during festivals such as Diwali. They are crisp and flavourful in spices, a crowd favourite.