Leftover rice Chakli recipe with step by step pictures

Chakli or Chakali is a Maharashtrian fried snack which is specially made for festive occasions like Diwali. These snacks are very common across western India, its called as Chakri in Gujarati, Chakkuli in Konkani and Chakkuli in Kannada. Traditional Chaklis are prepared using a special flour known as Bhajani flour which is prepared by dry roasting and then grinding Chana Dal, rice, Moong Dal, Urad dal, flattened rice or Poha in a fixed proportion. But, we can make equally good ( crispy and tasty) Chaklis using leftover cooked rice and other flours that are easily available in any home. Trust me, these wonderful leftover rice Chaklis taste so yum that, once you make them, you are certainly going to make them again and again.

Presenting below the simple recipe of Chakli with leftover rice with step by step pictures. Do try!

 

Leftover Rice Chakli

 

Chakli Recipe Ingredients

1 cup ~ 240 ml

Cooked (leftover) rice – 1 cup

Rice flour (Chawal ka Atta) – 1/2 cup + 1 tablespoon

Gram flour (Besan) – 1/4 cup + 1 tablespoon

Turmeric (Haldi) powder – 1/4 teaspoon

Red chili powder – 1/2 teaspoon

Salt – as per taste, I have used 1/2 teaspoon

Asafoetida (Hing) powder – 1/4 teaspoon

Cumin seeds (Jeera) – 1/2 teaspoon

White sesame seeds (Safed Til) – 1 teaspoon

Butter – 2 tablespoons

Chakli Recipe Method

1. Put cooked or leftover rice ( they should be completely cooled down) in a grinding jar.

2. Grind the cooked rice to form a smooth paste. Do not add any water while grinding them as cooked rice grain already contain water. 

3. Transfer the thick and smooth rice paste into a bowl.

4. Add rice flour (Chawal ka Atta) and gram flour (Besan) to it.

5. Add turmeric (Haldi) powder, red chili powder, and salt into it mixture.

6. Then add asafoetida (Hing) powder.

7. Add cumin seeds (Jeera).

8. And finally, add white sesame seeds (Safed) til into the mixture.

9. Using your hand mix everything together, initially, the mixture will feel sticky but after some time, it will form a thick lump.

10. When the mixture starts forming a sticky lump, add 2 tablespoons of butter to it.

11. Again, start kneading the dough, till the butter is homogeneously integrated with the dough and the mixture turns smooth in texture.

12. You have to keep kneading the dough till it forms a smooth dough. If it dough gets a bit sticky, then add 1 tablespoon of rice flour (Chawal ka Atta) and 1/2 tablespoon gram flour (Besan) and knead it to form a smooth dough. Do not get worried about adding extra flour in it, as this can happen because of the consistency of your cooked rice and the amount of moisture inside the rice grain. Smear some refined oil on the Chakli dough and keep it aside.

13. For making the Chaklis, I have used Chakli/Sev maker which is easily available in any local market or online. For, Chaklis, we need the disc with a star-shaped hole in its center. Its also known as Chakli disc.

14. Grease the inner side of the cylinder of Chakli maker with oil and fit the Chakli disc at the bottom of the cylinder.

15. Fill the container with dough and press it tightly. Close it by placing the upper part of the Chakli maker in its place.

16. Slightly rotate the maker to press the dough out of the disk, as shown in the picture below.

17. Now its time to make Chaklis by rotating or pressing the Chakli maker. To make things a bit easy and less messy, I use small square shaped butter paper sheets for placing the Chaklis coming out of the maker. As it becomes very easy to transfer the Chakli to heated oil for frying without breaking the Chakli. If butter paper is not available then, one can use aluminum foil or plain white paper greased with butter also.  Start rotating/pressing the maker so that Chakli comes out it. Keep rotating your hands also so that Chakli can be made in a spiral shape.

18. Continue rotating/pressing the maker till it reaches the desired size.

19. Press the ends of the Chakli inside such that they get sealed within it.

20. Repeat the steps 17-19 to make all the Chaklis that you need to fry at a time.

21. Heat the oil in a wok (Kadahi) on a medium-low flame. Place the Chakli along with butter paper over the heated oil. Here, I have used refined peanut oil for frying, but you can use any type of refined oil, as per your choice.

22. Remove the butter paper from it.

23. Gently slide the Chakli in the heated oil on the medium-low flame.

24. Fry it on a medium-low flame.

25. Do not touch the Chakli, till it comes up and starts floating in the oil. Once it starts floating, flip it and fry it till it becomes golden light brown from both the side. It’s important that the flame should always be kept on medium-low, otherwise it may remain uncooked from inside.

26. Take out the Chakli from oil and place it on a tissue paper.

27. Fry, remaining Chaklis same as above and put them in a tissue paper till they are completely cool down. Store them in an airtight container when they get cool down and serve as required.

Delicious and crispy Chaklis are ready to be savored with a cup of a tea or coffee. Do try them out, they will be loved by all.

Leftover Rice Chakli

Do also checkout our other Maharashtrian recipes such as Pav Bhaji, Shrikhand, Rava Laddu, Bhakarwadi, Puran Poli and Batata Vada.

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Leftover Rice Chakli

 

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