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Chakli (chaakli or chakkuli)

Chakli/chaakli or Murukku is my first entry in ‘dabbe khaaN’ category (dabbe khaaN means the food that can be prepared and saved for many days in a dabba or jar).

Chakli is the most famous crunchy snack or ‘dabbe khaaN’ of India. I think every household has their own way of making this dish. When I was in college, mom would make this in bulk and give us. In our hostel, all the friends would attack it as soon as we reached hostel from home. She always used the fresh coconut oil for deep frying. Her chaklis remain good for months. This was my first attempt at chaklis, since in India, I never had to make them on my own. My mom would make them whenever I asked. I always preferred her chaklis over the ones available in stores.

I used the sunflower oil for deep frying, I had little hopes that they would turn out well. But before I finished making them, I had finished eating half the bunch and within two days I finished all (well…two days because my husband had to literally pull the container from my hand and keep it, repeatedly saying don’t eat too much. Save a bit for tomorrow).

Mom uses homemade butter (called as ‘loNi’ in Konkani or ‘makkhan’ in Hindi) for them, I used this shortening. I think shortening makes the dishes crispier.

Rice flour 5 cups
Butter (loni) or shortening ¾ cup
Urad daal 4-5 tea spns
Cumin seeds (jeera) 1 tea spn
Sesame seeds (Til) 1 tea spn

Roast urad daal (without oil) till they turn slightly brownish and powder them.
Add the powder, butter, cumin seeds, sesame seeds and salt to rice flour and mix well. Now add milk/water to it slowly mixing it to remove any lumps (Milk makes the chaklis crispier and tastier). Make it into dough (like chapathi dough).
Knead the dough well on a flat board, pressing the dough to the board.

Fill the chakli press with the dough and press into chakli shape on a flat board (use a plastic paper on the board to make it easier to lift the chaklis).

(Use the following ‘shape’)

If the chaklis tend to break while making, try kneading the dough for some more time, if still it doesn’t come out well, add some more milk/water and knead again.
Heat oil in a kadai and deep fry the chaklis. Take out on a kitchen towel.

When they are cooled to room temperature, store them in an airtight container.

Preparation time : 90mins

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{ 67 comments… add one }

  • menutoday August 13, 2006, 7:44 pm

    Hi Shilpa,
    Your Chakli looks sooo nice in golden colour. Thanx for sharing.In singapore we get ready made flour to make this chakli.

  • preeti August 13, 2006, 8:14 pm

    How abt ‘munchies’ or ‘finger foods’

  • Madhuli August 13, 2006, 8:21 pm

    hi shilpa,
    My all time favourite too.Now you have activated my taste buds!!!:)

  • Linda August 13, 2006, 9:20 pm

    Hi Shilpa, these look so delicious! I would love to try making them when I find a press. Thanks for sharing :)

  • anonymous August 13, 2006, 9:28 pm

    Congrats Shilpa ,
    you are in India’s top 100 bloggers.


  • Varsha August 13, 2006, 10:47 pm

    Hey …looks yummy. Chakuli is my all time favorite…hog them especially during Diwali…..

  • Deepa August 13, 2006, 11:11 pm

    You are such a fearless cook, Shilpa. Now chakli is something I would never dare to attempt so difficult does the task look to me. Its something my mother did ages ago and I waited to eat. Now, all I can do is look at your photo and drool. BTW, let me know if you are still in Kansas. have some goodies for you.

  • Anupama August 14, 2006, 2:41 am

    Lovely Chaklis shilpa, I asked my mom to get me the chakli flour (bhajani) for me from india and the chakli maker as well but due to weight restrictions on the flight she had to leave both behind. So no chaklis for me this diwali.

  • Krithika August 14, 2006, 5:38 am

    Chakulis look fabulous. Doesn’t look like this is your first attempt.

  • Shilpa August 14, 2006, 6:44 am

    Thanks MT, Madhuli, Linda, anon, varsha,krithika.
    Preeti, thats a nice suggestion. I will change the name now.
    Anupama, I bought the chakli press in Indian store. It is available for $9 to $13. Its a great addition to kitchen. I kept it on hold for 7 months and finally bought it few days back :).
    Deepa, yes I am still in Kansas. I will mail you seperately.

  • sudhavinodh August 14, 2006, 7:09 am

    shilpa yet another lovely recipe from you..we call them murukku..chakli looks so yummy..i have helped myself with few ..:-)thank you for sharing…

  • Aruna August 14, 2006, 8:35 am

    I donno when you made them, coincidence maybe, but i made them on Sat, when i took the recipe from my mom in the morning. I was so tempted to try it, made it immediaty.They look gr8. So neat all in same size. Thanks for sharing

  • Saffron Hut August 14, 2006, 9:21 am

    those chaklis look delicious! crunchy and crispy…


  • RP August 14, 2006, 11:36 am

    They look perfect! I make this often, but I am not very good at making those perfect shapes.

  • Madhu August 14, 2006, 2:30 pm

    Hey Shilpa,
    They look awesome shilpa……..Looking at ur pics iam drooling. This evening I’ll be making some. Thanks for the post.

  • Rajasi August 15, 2006, 4:19 pm

    Gosh! It looks so delicious!!! I want to make them, but I am very apprehensive about that chakli press, I don’t think mine will come out in one spiral. I will break them in thousand pieces!!!

  • mamta August 18, 2006, 8:05 am

    hey shilpa let me tell u that u r an awesome cook, u can make THE CHAKKULI…i wanted to ask u can i make it as kodable as i dont have the press.just give me the yes and i’l jump to it.

  • Shilpa August 18, 2006, 8:09 am

    Thanks all.

    Rajasi, you can make them well. Try kneading the dough well, if still they break, add some more milk/water and knead again. My first chakli broke into pieces, I then added some milk, kneaded again and they came out well :).

    Mamta, Thanks for the nice words. Yes you can make them like kodbale. But I am going to post the actual kodbale tomorrow, so you can follow that too :).

  • Asha August 22, 2006, 1:00 pm

    I just saw Kodubales and now I got Chaklis !! I am going to faint….. :)

  • anu October 19, 2006, 2:00 am

    Hi Shiilpa, wanted 2 try out chakli.Firstly i wanna know can ghee be used instead of butter[loni] as we don’t prepare loni neither i know wat shortening is.Is amul butter ok?I suppose not coz now i realise that in d kodbale recipe i used amul butter which must have made it break while friying[as amul butter is salty].Looking forward 4 ur rply.

  • Shilpa October 19, 2006, 7:38 am

    Anu, you can use Amul butter or Vanaspathi ghee for making these chaklis. I don’t think the butter will make any difference to them. Knead the dough very well if you feel they would break. (my first chakli broke, so I added some more milk and kneaded well and the other chaklis came out real good).

  • Nayana October 20, 2006, 9:50 am

    Hi Shilpa,

    I tried this recipe today and it was awesome…. Just wanted to thank you very much for it! :-)

  • Roopa March 13, 2007, 9:39 am

    Hi Shilpa, it looks so mouth watering, i had tried to make chaklis a lot of times, but never came out good, always the problem is it becomes too brittle,…i dont know what the cause is…but i will try ur recipe and let u know how it turns out…all your pics in this site is sooo nice:) keep up ur good work!

  • Rowena April 5, 2007, 8:48 pm

    This is a wonderful recipe – I puchased my press in Hyderabad and have been waiting foe a good recipe.Thank you

  • Sarita October 10, 2007, 12:52 pm

    Hi Shilpa,
    Me too prepare the chakkuli but instead of rice flour I use maida and prepare “maida chakkuli”..the only thing is that you need to steam the maida in steamer (Pedavan) for 20 minutes and seive them.measurement will be 4 cups of maida and 2 cups of “hoorna” (fried urad dal powder) Rest of the prosedure is same and I use white til instead of black til.
    I am gonna try this one too…
    Sarita Bhandarkar
    Appleton, WI USA

  • Udita October 16, 2007, 9:20 pm

    hi Shilpa,
    Posting this reply just after finishing frying the chaklis.I was looking for this recipe since so long and finally got it here. I have tried your Rawa dishes as well and they were really so great in teste that my husband always ask me to look for the recipes in your blog only.:-)
    Chaklis are really so yummy, though i have added little maida and some chilli powder.
    Thanks a lot for sharing. Cheers.

  • KOMAL BHATT November 5, 2007, 11:24 am



  • SANDHYA BHATT November 5, 2007, 11:27 am



  • Leena November 6, 2007, 8:57 am

    Hi :

    I am going to try out this receipe today, please tell me how much of milk I need to add.

    Thanks and Wishing You and Your Family a Very Happy Diwali..

    Shilpa: Leena, I haven’t measured the exact amount of milk. Just add enough to make a soft dough.

  • Leena November 10, 2007, 6:23 am

    Hi Shilpa :

    I have tried out this receipe and the results were amazing. Everyone enjoyed the Chaklis at home. Yes I agreee with you – adding milk to the flour makes a lot of difference. Thanks a ton for the wonderful receipe.

  • akshata gaitonde March 4, 2008, 12:40 am

    dear aayi,
    i really liked the chakli receipe , i am seeing this for the first time, thanks a LOT OKAY,i shall write back as soon as i prepare it. akshata


  • Neetu March 19, 2008, 4:23 am

    may i use a wheat flour instead of rice flour…..
    today i m going to prepare chakli…

  • nikhat. April 1, 2008, 6:33 am

    Hey thank’s alot yaar for the dilicious chakli’s. I was missing it for a long time… and thank’s again for your mother’s recipe… I LOVE MOM & CHAKLI… SEE U AGAIN.

  • swathi April 1, 2008, 10:49 am

    Hi Shilpa, these look so delicious!…
    but have a small doubt dont v have to add chilli pwdr for this???
    do let me know….

  • Arvind June 10, 2008, 2:34 am

    waw! wondefull, trying it today along with my wife and let u know the results.
    Many thanks for the recipe.

  • soubhagya September 8, 2008, 5:53 am

    how to prepare kodubale and puliyogare powder, vangibath powder, happala and sandige only aayis receipe

  • soubhagya October 8, 2008, 3:31 am

    dear aayi

    yesterday I prepared chakkuli, it was very nice and crispy. we all liked it. Thanks


  • vinita October 10, 2008, 5:41 am

    adding coconut milk instead of milk makes chaklis tastier.

  • Manisha October 28, 2008, 5:58 pm

    Dear Shilpa,

    Thank you so much for posting this recipe! My chaklis turned out really great this diwali, and I remembered the delicious chaklis that my mom used to make when I was a kid.

    Thankyou for such a wonderful site with some truly authentic North canara dishes, I too am from North Kanara and I enjoy reading your recipes.
    Here’s wishing you all a sparkling and happy Diwali !

  • sonal November 6, 2008, 1:14 am

    Lots of thanks

    yesterday only i made chakli home using Chakli floor bought from a grocery store. i had lots of problems in shaping them, as they were breaking while shaping. i learnt from trying that i needed to need the dough more and add some more water to it. but ur recipe with butter and milk and rice floor will make it tastier. Really thanx. Chakli is one of my favourite dish.

  • sonal November 6, 2008, 1:16 am

    tell me please what is a Shortening?

    Shilpa: It is hydrogenated vegetable oil similar to vanaspathi ghee/dalda.

  • Blanche December 15, 2008, 1:41 pm

    hi shilpa!
    i have made your chaklis they were very easy and tasty.I made them in 10 mins.

    thanks a lot

  • Carmen December 19, 2008, 1:30 pm


    I am looking for Chakli maker….the machine. Where do you get it from, here in the US?

    Shilpa: Indian store.

  • Nasir January 8, 2009, 12:03 pm

    If you do not have Chakli maker, you can use an inexpensive pastry bag, made of plastic film with a hard plastic insert and threaded, interchangable tips.I have tried both and actually pastry bag is easy to handel for making perfect chaklies!!

  • Priya January 28, 2009, 7:09 am

    This was the recipe I was looking for. Thank you so much for sharing. I will try this today. Hope it comes out well.

  • ritu March 20, 2009, 1:20 pm

    hi! shilpa i want to ask u something that milk used for chakli dough it should be cold(room temp.)or warm?
    can u tell me something about butter chakli which is full white or creamish in color usually get at any manglorean shop if u know the recipe pls. tell me

    Shilpa: Milk should be cold or room temperature.

  • ParvathyVictor March 20, 2009, 11:04 pm

    How do you find time to so all thesethings.Good on U.
    That is so nice of you to share !!!

  • Foodies April 19, 2009, 8:37 am

    This recipe is very good. The proportion of ingredients is accurate. I made chakli for the first time by this recipe and turned out really good.

  • Kirthana April 19, 2009, 7:47 pm

    Hi Shilpa,

    I came across your site one day when googling. Tried the chaklis and they came out really well , and they were so easy to make . Thanks for sharing all your great recipes . Hope to make many more yummy dishes using your recipes.

  • geetanjali July 24, 2009, 12:57 am

    hiiiiiii Shilpa ,
    thanx alot 4 dis recipe it helped me a lot in my thesis n ur method is very easy.

  • mrskhubchandani September 15, 2009, 10:05 am

    Namaste Shilpa as usual ur recipes r perfect.can u show us the exact way to make kaju katli .like how to prepare sugar syrup for katli etc.my daughter likes it very much so please do help

  • smita October 5, 2009, 5:14 am

    Hi shilpa
    I wish to make 1kg rice chali. How much urad dal i should put in that
    so that i can give altogather for grinding

  • Chaitali October 15, 2009, 7:05 am

    I am looking for Schezwan Chakli Receipe can you please provide me the Receipe I will be Thankful to YOU.



  • Radhika October 16, 2009, 4:38 am

    Hi Shilpa,
    Amazing recipe! congratulations! also want to mention that your recipe made my day, i just picked this recipe today and tried it out. it came out amazing!! and am happy that this time i made something on my own for diwali, my 6 year old freaked out on the chaklis :) and am sure so will my husb when he comes from office.
    Thanks, for posting all these recipes!

  • varsha June 8, 2010, 1:26 am

    Dear Madam

    I want a tipical davangiri loni dosa receipe. I tried and it is really nice.


  • madhuri October 30, 2010, 2:24 am

    my chakli is breking whil i am frying it.
    please suggest me any remedy to avoid breaking.\

  • Pavithra November 4, 2010, 10:10 am

    Dear Shilpa,
    Thank you for a very nice chakli recipe. Made these today, turned out crisp and yum!

  • Vanu February 10, 2011, 6:55 pm

    today i prepared this chakkuli,they r very yummy.My 2 yr old son likes them too much.Thax for these recipe

  • Vinda Dravid February 20, 2011, 6:42 am

    Hey, nice recipe! Have you tried the brown chakli recipe? The one where you use a mixture of flours like chana dal, urad, yellow mung dal along with rice flour? They are a Maharashtrian version and taste lovely too. I think I have a recipe for that on my blog. I have never tried making pure rice flour chaklis at home, I’ll use your recipe to make some soon. Thanks!

  • shrad's March 1, 2011, 10:05 am

    realli gud recipe

  • Minal Prabhu June 3, 2011, 6:49 am

    Wanted to know if there is other alternative for Loni in Chakli preparation? Urgent.

  • Pooja October 18, 2011, 5:26 pm

    Hey Shilpa,
    looks like your chakkuli recipe is copied
    check this above link.. cumin seeds are substituted with carom seeds.. rest all writeup is more or less same..
    I love ur blog..

  • SONA March 31, 2013, 2:17 pm

    Hi Shilpa….. Tried ur this recipe of chakli n the chaklis came out really well n crispier…..Thank u … I love your blog.. with best wishes …

  • aishwarya shanbhag October 21, 2014, 12:24 am

    Perfect Recipe Shilpa..

    Turned out perfect….. for the quantity mentioned above…. I used 2 big glasses of milk….. Crispy n crunchy….

    Happy Dhanteras

  • Kalpana Mallya March 19, 2015, 6:44 am

    Dear Ms. Shilpa:
    Maybe you can help me, please try. I made the maida chakulis with my MIL’s recipe, as I have done many times in the past with excellent results. But this time the trial round of chakulis just disintegrated in the oil.
    Presuming that fat may have been too much, I steamed more maida and added to the kneaded dough with exactly the same result. Do you suppose the oil is the problem? its branded sunflower oil and I usually use that type of oil only.
    Please give me the benefit of your experience and guide me.
    Thank you.

    • Shilpa March 23, 2015, 10:48 am

      Sorry Kalpana. I have no idea what is the exact recipe you tried. Can you try this recipe and see if it works out for you?

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