What Is Murukku, Chakli Or Chakri?

It is thought that Tamil Nadu is where Chakri or Murukku first appeared. But it is equally popular in Bengal, Gujarat, Goa, Maharashtra, and Karnataka. Chakri or chakli is named after the Sanskrit word chakra, which means round. 

The "chakar dato" or "chakli maker" is a specific tool used to create chakris. These machines come in a variety of styles and are readily available. Just remember to prepare the dough for the desired form correctly. 

Chakli contains a variety of flavourful spices and can be mildly spicy o quite spicy, with the ideal combination of seeds and spices. And they can be made in a variety of ways and forms, exploding in flavour with each bite. To top it all, chakli takes very little time to prepare.

Read on to prepare your batch of chakli.

Recipe 

Chakli is very simple and easy to make at home. Making the chakli batter and dough is the first step. The chakli must next be rolled in a spiral pattern before being baked.

Ingredients

Flour: 

  • Besan ½ cup 
  • Rice flour (1 cup)
  • Spices: 
  • Hing (asafoetida) (1 pinch)
  • Salt (as per taste)
  • Turmeric powder (¼ tsp)
  • Red chilli powder (1 tsp)
  • Coriander powder (1 tsp)

Seeds: 

  • White sesame seeds (1 tbsp)
  • Cumin seeds (½ tsp)
  • Carom seeds (½ tsp)

Fat: 

  • Ghee (preferable), butter or oil (2.5 tbsp).

Water:

  • Boiling water. 

Preparing the Dough

  • Sift the rice flour and gram flour together in a sizable mixing dish.
  • Add the salt, carom seeds (ajwain), cumin seeds (jeera), and white sesame seeds (til) to it, along with the spices red chilli powder, coriander powder, turmeric, and hing (asafoetida). 
  • To blend, stir with a spoon (or spatula).
  • Place this dry mixture in the OTG to warm the ghee (or oil).
  • Using your hands or a spoon, mix the ghee (oil) into the flour. It will take on a crumbly texture and an orangish-yellow hue.
  • Boil some water, then use it for kneading a soft, malleable dough gradually. Use around half a cup of hot water.
  • Let the moisture rest by covering it with a moist cloth for 5 to 10 minutes. Resting too long could cause it to get dry.

Making Chakli

  • After giving your dough, one final knead, divide it into two equal portions (depending on the size of your chakli maker)
  • Place the star disc on the chakli press, so it is flat and seals the bottom.
  • Put one portion of the dough and press it into the tube. The chakli maker's lid and handle should be closed and firmly fastened.
  • For each chakli, you can cut a square of parchment paper and place it on a plate or baking sheet. This facilitates simple transfer to the oil.
  • Squeeze the dough out using the chakli press, then move in a circular motion to form spirals.
  • For each chakli, create a few spirals that are near to one another.
  • Cut the dough into pieces and seal the start and end to keep them from opening while baking.
  • Keep applying pressure in the same way to the remaining chaklis. To keep them from drying out, cover them with a damp cloth.

Baking

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  • For the final step, place your chaklis on a plate or baking tray lined with paper towels.
  • Preheat OTG to 180 degrees Celcius before you begin (360 F).
  • Bake the chaklis for 35 to 40 minutes.
  • To ensure that your chaklis are baked evenly, turn them every 15-20 minutes.
  • Chaklis are ready, crispy and crunchy!

Storage

  • Let the chaklis cool completely.
  • As they cool, they will become harder, and then you can store them in an airtight container at room temperature.
  • Chakli can easily be stored for up to a month and even longer if stored properly.

Serving

  • Baked Chaklis are delicious and healthy when served with tea or coffee to guests or as an evening snack.

Useful Tips

Chakli Dough

  • Before kneading the dough, mix heated fats (oil, ghee, or butter) to get those crispy and crunchy chaklis.
  • The seeds have a pleasant crunch and flavour; don't omit them. Ajwain also helps with digestion.
  • Add extra chilli powder to make the chaklis hotter. To test, taste a small amount of the dough.
  • To avoid drying out, keep the dough and uncooked chaklis always covered with a moist cloth.

Shaping or Making Chakli

  • Make sure the dough is malleable and soft. Rest it only briefly.
  • If there is less water, the chakli will burst when piping. If this occurs, try again after adding water (one tablespoon at a time).
  • The chakli will lose its shape if there is too much moisture. If this occurs, try again after adding some additional rice flour.
  • With a little practice, making those flawless circles is not at all difficult.

Baking Chakli:

  • If you bake at a high temperature, the chaklis may become brown more quickly while the inside is still undercooked, giving you a chakli that is crunchy on the exterior but mushy on the inside.
  • If you bake your chakli at extremely low temperatures or if you give the dough less fat additions, your chakli may turn out hard. For the ideal, perfectly crispy chaklis, follow the ratio specified in the recipe.

Thus, you are all prepared to make your Diwali special with chaklis made using an OTG. Besides festive seasons, you can also enjoy it as an everyday snack, especially when your taste buds crave something salty and spicy. So, follow the recipe and start making your homemade chaklis today. It might be a little laborious; however, the outcome is worth it.