Chakli are the crunchy spiral snacks that every Maharashtrian home makes for Diwali, known as murukku in South India. This instant version uses rice flour and gram flour straight from the bag, so there is no roasting or grinding of lentils. Butter in the dough makes them light and crisp, and they stay crunchy in a jar for two weeks, which makes them ideal for making ahead.

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Crisp golden spiral chakli snacks in a jar with a chakli press and chai

Crispy Chakli (Rice Flour Murukku)

Crunchy spiral chakli made the instant way with rice flour, gram flour, butter, cumin and sesame. A classic Diwali snack that keeps for two weeks.

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Prep Time 25

Cook Time 30

Total Time 55

Servings: 20 chakli

Course: Snack

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

2 cups rice flour 320 g
0.5 cup besan (gram flour) 60 g
1 tsp cumin seeds
1 tsp white sesame seeds
1 tsp Kashmiri chilli powder or paprika
0.25 tsp ground turmeric
1 pinch asafoetida (hing) optional; choose a gluten-free brand if needed
1 tsp salt
3 tbsp butter 45 g, very soft
0.75 cup warm water 180 ml, plus up to 1/4 cup more
3 cups oil for frying

Equipment

1 Chakli press (murukku maker) with star plate
1 Deep pan
1 Parchment squares

Method

Mix the rice flour, besan, cumin, sesame, chilli powder, turmeric, asafoetida and salt in a bowl. Add the soft butter and rub it in until the flour feels like damp sand.
Add the warm water a little at a time and knead into a smooth, soft dough that is not sticky. It should feel softer than roti dough. Keep it covered so it does not dry out.
Fit the star plate into your chakli press, grease the inside, and fill it with a portion of dough.
Press spirals onto small squares of parchment: start in the center and go around 3 to 4 times, then tuck the end in. If the dough breaks while pressing, add a spoonful of water and knead again.
Heat the oil to about 330°F (165°C), medium heat. A small piece of dough should rise to the top with steady bubbles.
Slide 3 or 4 chakli into the oil (peel off the parchment as you go). Fry for 4 to 5 minutes, turning once, until golden and the bubbling almost stops. That is how you know the moisture is gone and they will stay crisp.
Drain on paper towels and cool completely before storing.

Notes

Storage: keep in an airtight jar for up to 2 weeks.

Soft chakli? They were taken out too early or the oil was not hot enough. Fry until the bubbles almost stop. If they break apart in the oil, the dough was too soft; add a spoonful of rice flour.

No press? Use a piping bag with a large star tip, or make shakarpara instead.

Outside India: rice flour and besan are sold in most supermarkets and Asian stores. Chakli presses are sold online and in Indian stores; a sturdy piping bag with a star nozzle works too.

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