Chakli (Bhajni chi chakli)


Chakli is a savory snack from India. It is a spiral-shaped snack with a spiked surface.

Chakli is typically made from mix flours and spices. It has several variations, depending on the types and proportion of flours used. Murrukku a similar snack typically made without the Bengal gram flour and is also sometimes called “chakli”.

The flours and seed powders are mixed, and boiling water is added to make a dough. The dough is kneaded and shaped into circular forms, using a mould. In commercial food processing units, usually, a chakli extruder is used for shaping the dough. The shaped dough is fried in hot oil until it becomes brown in color. It is then removed from the oil, drained and cooled.

I would like to mention here that I have made the flour of chakli by making powder of roasted rice and all the below ingredients using mixer grinder. Generally, In India, this flour is freshly given in flour mills. I am giving a proportion of brown rice, but instead can use only white rice or rice flour.



1 cup brown rice

1 cup rice flour

1 cup chana dal ( split chickpeas)

1/2 cup moong dal (split green gram)

1/2 cup udid dal (split black gram)

2 tablespoon of butter

1/4 cup sesame seeds

3 tsp caraway seeds

2 tsp cumin seeds (roasted)

2 tsp coriander seeds(roasted)

1 tbsp chili powder

salt to taste

water half in the proportion of the total flour (total flour should be measured with cup and water should be taken accordingly)



  • Heat kadai to medium flame, roast rice till it changes color to bright color, here we have taken brown rice so it should change color to bright light color.
  • Remove it from kadai and place to cool.
  • In same kadai roast chana dal, roast on medium to low flame, keep on stirring at intervals. Let it change color to bright than its usual one. It gives a nutty aroma when it is roasted well.
  • Remove it from Kadai and place it to cool.
  • In same kadai roast udid dal and moong dal, stir it well, roast and let it change the color. It gives a nutty aroma when it is roasted well.
  • Roast jeera and coriander on low flame. Roast till it leaves aroma.
  • Let all the ingredients cool.
  • In a mixer, jar make a fine powder of rice. Followed by moong, udid and chickpea dal.
  • Make a powder of roasted jeera and coriander.
  • Heat water, add butter into it. Let water boil and butter melts.
  • In a mixing bowl take rice flour and the powder we ground of brown rice and dal’s pour boiling hot water salt chili powder, sesame seeds, and salt.
  • Mix with spatula well and keep covered for half an hour.
  • Later knead well and form a soft dough, use normal water if necessary.
  • Heat kadai and pour oil to heat.
  • Now make a small portion of dough and fill in chakli mold to make chakli.
  • Fry in oil, let the oil be on medium flame.
  • Flip in between. Fry till it changes color to light golden or light brown color.
  • Fry chakli’s four to five at a time not more than this.


Note: Don’t use turmeric, it will not give a good color to chakli