Having lived all throughout my life in Northern and Western India, I was sad to think that I won’t get my traditional snacks in Southern India. But to my surprise, I was thrilled to see chakli in Southern India too. It was a variation from the the recipe which I was used to. It had a different name too but I had no issues with it because at the end of it, it tasted 90% like chaklis of northern India.
Mentioned below is the recipe for Chaklis or Murukku as is called in Southern India.
- 4-5 cups Wheat flour (for chaklis) or Rice flour (for murukku)
- 1 pound tub organic sour cream
- 3-4 Thai Chilies, minced
- 2 inches Ginger, minced
- 3 teaspoons Turmeric powder
- 2 tablespoons Sesame seeds
- Salt to taste
- Sunflower oil for frying
- Mix 4 cups of Wheat/Rice flour, Salt, Chilies, Ginger, Turmeric and Sesame seeds and the sour cream in a mixing bowl and form into a dough. Add more flour if needed. The texture of the dough should be like soft play dough. Once the dough is ready, cover and let it rest for 30 minutes.
- Take a hand held Chakli press (You can find it at any grocery store), and pack it with the Chakli dough. Press the Chaklis into 3-inch spiral disks on a cutting board. Let them air dry for about 15 minutes.
- Meanwhile, heat the oil in a deep frying pan. Once the oil comes to 365oF, reduce the heat to medium, to keep the temperature constant.
- Place the Chaklis slowly into the hot oil with a slotted spoon and fry them until golden brown. Make sure to flip the Chakli half way during cooking. Remove from oil and place them on paper towels to drain off excess oil.
- Once the Chaklis have cooled, place them in an airtight container. They store well at room temperature for over 2 months. Enjoy them with tea or coffee.
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