We have grown up eating this snack with tea, coffee or just came packed in our school tiffins brimming with nostalgia. Tried my hands on the chakli maker, and I knew the first thing I have to try is re-create my favorite childhood snack, which was surprisingly so easy to make and tasted just like the one we used to buy from the local store. They go perfectly well with a cup of masala chai in monsoons. 90s kids, do you relate?
Instant Rice Murukku
Recipe by Gunjan SawhneyCourse: SnacksCuisine: IndianDifficulty: Medium
2 cups rice flour
1/2 cup gram flour
1 tbsp whole wheat flour
2 tbsp salted butter
1 pinch of asafoetida
1 1/2 tsp sesame seeds
1/2 tsp salt
1/4 tsp red chilli powder
1/2 cup water
1/4 tsp turmeric powder
Oil for frying
Take a large bowl and mix together the rice flour and melted butter together. Now, add the salt, chilli powder, sesame seeds, turmeric powder and asafoetida in it.
Add the gram flour and whole wheat flour in the same bowl and mix all these well. Knead it into a soft dough using water.
Using a chakli maker, start preparing chaklis of the dough on a butter paper or foil. Seal the edges so that it doesn’t break.
Heat the oil in a thick bottomed pan and keep adding 1 chakli in the hot oil, and fry it on both sides gently using a spoon until it’s golden brown in color.
Transfer it to a paper tissue to drain the excess oil.
Serve it with chai and store it in an air tight container for consumption late
1. Ensure that the dough is firm enough to not break while making chaklis, which is why i added some whole wheat flour.
2. Fry the chaklis on medium flame so that they turn crispy and don’t absorb too much oil.