Baked Chakli
Equipment
- Chakli/murukku press with star-shaped plate essential for traditional spirals
- Baking sheet
- Parchment paper or a non-stick baking mat
- Mixing bowls
- Pastry Brush to apply oil
- Rolling Pin (for flattening the dough disc)
- Oven preheated to 350°F (175°C)
- Cooling rack crucial for letting the chaklis crisp fully after baking
Ingredients
- Rice flour chakli recipe base: 1 cup rice flour
- Chickpea flour besan: ½ cup
- Semolina suji/rava: 2 tbsp (optional for extra crispiness)
- Butter softened: 2 tbsp (for richness and binding)
- Yogurt: 2 tbsp helps with dough pliability
- Sesame seeds: 1 tsp
- Ajwain carom seeds: ½ tsp
- Red chili powder: 1 tsp
- Turmeric powder: ½ tsp
- Asafoetida hing: a pinch
- Salt: 1 tsp adjust to taste
- Water: 3–4 tbsp or as needed
- Oil: 1–2 tsp for brushing before baking
Instructions
Prepare the dough
- In a large mixing bowl, combine rice flour, besan, semolina, sesame seeds, ajwain, turmeric, chili powder, asafoetida, and salt. Add softened butter and yogurt, mixing with your fingertips until the texture resembles breadcrumbs.
- Gradually add water, 1 tablespoon at a time, kneading gently to form a smooth, pliable dough. Cover and let it rest for 10 minutes.
Preheat the oven
- Preheat your oven to 350°F (175°C). Position a rack in the middle.
Shape the chaklis
- Line a baking sheet with parchment paper. Grease the chakli press, fill it with dough, and press spirals directly onto the sheet, leaving 1 inch between each. Use a piping bag if improvising—pipe tight ‘snail’ spirals about 3 inches wide.
- After completing one sheet, brush tops lightly with oil to enhance crispness.
Bake
- Bake for 18–20 minutes, rotating the sheet halfway through. Chaklis should turn light golden, not deep brown—over-baking may dry them excessively.
Cool thoroughly
- Remove from oven and immediately transfer to a cooling rack. Let them cool fully (about 30 minutes); they’ll crisp up as they rest. Once cool, they’re ready for storage or serving.