Thursday, November 13, 2008

Baked Chakari/Chakali/Murukku

Chakari is a very popular dry snack in Gujarat....not just Gujarat, it is famous in southern part of india also. Every region has different name and different recipe. I like every kind of chakari. Though my favourite is made by my mom. I used to eat it a lot during my hostel days. I also learned how to make, once I came to US. But for the first time yesterday, I made baked chakari, instead of fried one...

2 cup rice flour
1 cup maida (all purpose flour)
4-5 tbsp melted butter
2 tsp sour cream (optional)
1/2 cup curd
2 tbsp ginger chili paste
1 tbsp til (sesame seeds, I like them, so I added more)
1-2 tsp turmeric powder
1-2 tsp red chili powder
1 tsp coriander-cumin seed powder
salt as per taste
oil for frying (optional)
You will need an instrument call sev no sancho as shown in picture below. It has different attachment, use the attachment for chakari .(it has one star shape hole in the centre)
Take one big bowl to knead the dough. Take both kind of flour in the bowl. Add all the dry spices ,ginger chili paste, sessme seeds and salt. Mix them well by your hand. Add butter and sour cream and then rub the flour by hand. At last knead the dough with the use of curd and some water. Dough should not be too firm or too loose. I used luke warm water to knead the dough.

For Baking
Preheat the oven to 400 degree F. Take one big baking tray and line it with parchment paper or aluminium foil. Make chakari with use of sancho and put it in the oven to bake. Bake it for 15 minutes and then turn it around. Again bake it for around 10-15 minutes. Chakari should be a very very light brown in color. Take them out and store in airtight container.

Make sure you put chakari directly in the baking tray, otherwise it will be very difficult to put chakari in baking tray without breaking it.

For Deep frying
Heat oil for frying in frying pan. Make chakari with use of sancho and put them on paper. (if you use newspaper,It will be easy to lift) Put chakari in batches in frying pan and fry them until golden brown, on slow flame. Take them out and drain out excess oil on absorbent paper. Store them in air tight container.

I made baked chakari first time. It does not same taste like fried one though it was not bad also. (normally my fried chkaris are cruncy outside and soft inside, but this baked one are not soft inside) So it is upto you to decide...


Purva Desai said...

First time to this delicious blog...
Chakri looks perfect, crispy and yummy...

Gopi Shah said...

Thanks very much Purva. Hope you like other recipes too.

Fitri said...

woow..look crispy :-)

Gfron1 said...

Looks great - I'll have to give them a try.

Anonymous said...


I made these today and tastes yum. The chakklis were baked in the the first 15 mins, so I didnt have to turn and bake another 15 mins. 1/2 of them actually got burnt. So any idea if 15 mins is too much overall.


Eswari said...

I like the idea of baked instead of fried ,nice blog..I too try to make food healthy and tasty at the same time ...great!

manisha0_0 said...

hats off to ur idea of baked chakri. very creative. keep it up :)

i am gonna def. try it :)

Anonymous said...

Thanks for posting.
The baked chakli looked good - no difference to the fried ones, but were very dry and hard. Maybe the dough needs a lot of oil/butter or some sort of grease - But that will not be healthy. A lot of texture sacrificing is needed for the baked version. But, I liked them. My family did not like very much, though they ate all of them.

Took lesser time than 15 minutes. I kept an eye on them, so did not burn.
I will keep trying changing one or more things each time, until I get a satisfying batch.