Quick and Easy Chakli Recipe

Instant Pohe Chakli Recipe

Let me show you how to make instant rice flour chaklis with pohe (beaten rice) at home, and in minutes! This is an easy crisp chakli recipe that avoids the hassle of preparing bhazani, the multi-grain flour usually used for making chaklis. The main ingredients in this recipe include rice flour, pohe, and roasted split gram (skinless). You could also use intact roasted gram instead.

All you have to do in this quick recipe is lightly roast the pohe, grind the pohe and roasted gram to a fine flour, and then mix the rice flour with the freshly ground flour. After mixing in the other ingredients into this mixture, you have to prepare the chakli dough, press out the chaklis, and then deep fry them in oil on medium heat till they’re crisp.

Do check out my other chakli recipe too for instant, no fail chaklis.

Ingredients

1 ½ cup rice flour

1 cup thick pohe

½ cup roasted gram

¼ tsp hing (asafoetida)

½ tsp turmeric powder

2 tsp ground cumin

2 tsp coriander powder

1 tsp ajwain (carom seeds)

1 ½ tbsp chilli powder

1 ½ tbsp sesame seeds

Salt to taste (around 1 ½ tsp)

3 tbsp hot melted ghee

1 ½ cup boiling hot water

Approx. ½ cup room temperature water

Oil for deep frying

Procedure

1. Sauté the pohe on medium heat for 2 – 3 minutes. Cool it. Then grind the pohe and the roasted gram to a fine powder.
2. Sift the rice flour into a large shallow bowl (parath).
3. Sift the mix of ground pohe and roasted gram into the same bowl. Discard the granular material retained on the sieve.
4. Add in the hing, turmeric powder, ground cumin, coriander powder, ajwain, chilli powder, sesame seeds, and salt. Mix everything.
5. Add in the hot melted ghee and mix it in with a spoon first and then rub it into the mixture with your hands.
6. Add in 1 ½ cup boiling hot water, and make a shaggy dough. Cover and set this aside for 10 minutes. Then add around ½ a cup of room temperature water, or as much as needed to make a medium soft dough. Not hard but not too soft, either.
7. Taste the dough and add more salt if needed.
8. Grease the chakli press and add a cylinder-shaped chunk of dough into it. Press it down and set up the chakli press. Press out a few chaklis on pieces of parchment paper or on lightly greased steel lids or a lightly greased plastic sheet.
9. With the flame on medium, start heating the oil for deep frying the chaklis. Test if it’s hot enough by dropping a small ball of dough into it. If it rises to the top in a few seconds, the oil is hot enough.
10. Fry a few chaklis at a time without over-crowding the kadai. If you find the chaklis are browning too fast, reduce the heat to medium-low for some time.
11. When the chaklis are firm enough, flip them over and continue frying them on medium heat for another 1 minute or so till they’re done. When the chaklis are done, the bubbles reduce and the chaklis begin to settle into the oil.
12. Continue frying the rest of the chaklis and set them to drain in a large bowl lined with an absorbent kitchen paper towel.
13. The chaklis become even crisper as they cool down. When they’ve cooled down completely, store them in an airtight container.

Enjoy!