Fried Gram Chakli brings the taste of Indian street food right to your kitchen. This traditional snack combines the nutty flavor of roasted gram flour with aromatic spices, creating those perfectly crunchy spirals we all love. I make this version often at home.
About the Recipe
This version of chakli stands apart because it uses roasted gram flour instead of regular besan, giving it a deeper, nuttier taste. The dough comes together easily, and with a chakli maker, you can create beautiful spiral shapes. The recipe yields about 25-30 pieces – enough to share with family or store for later snacking.
Why you will love this recipe
The combination of rice flour and roasted gram creates a wonderfully crisp texture that holds up well for days. These chaklis are not too spicy, so you can adjust the heat to your preference. They make excellent tea-time snacks and travel well in lunch boxes. I always make extra during festivals because they disappear so quickly.
Fried Gram Chakli
Cooking Tips
Test the oil temperature before frying � a small piece of dough should rise to the surface without browning too quickly. Keep the dough covered while working to prevent it from drying out. If the chaklis break while shaping, add a few drops of hot oil to the dough and knead again.
Serving and Storing Suggestions
Prep Time: 30 minutes Cooking Time: 20 minutes Serves: 6-8 Store in an airtight container for up to 2 weeks. Serve at room temperature with hot tea or coffee. These chaklis make excellent Diwali gifts when packed in decorative containers.
Similar Recipes
- 1. Rice Flour Murukku
- 2. Besan Chakli
- 3. Multigrain Chakli
Nutrient Benefits
Roasted gram provides protein and dietary fiber, while rice flour makes this snack naturally gluten-free. The cumin seeds aid digestion and provide iron. Though deep-fried, using fresh oil and proper temperature control helps maintain the nutritional value while limiting oil absorption.
Fried Gram Chakli
Ingredients
- 3 cups Rice flour – 3 cups
- 1 cup Fried gram or bhuna chana (used to make chutneys)
- 1 tsp Red chilly powder
- 1/2 cup Cooking butter (melted)
- 2 tsps Cumin seeds
- 2 tsps Table Salt (according to taste)
- 1/2 tsp Asafoetida powder
- Water for mixing together
- Oil for deep frying
- Murukku or chakli maker
Instructions
- Grind the fried gram to a fine powder.
- Sift the fried gram powder & rice flour together. Add salt, asafoetida powder, chilly powder & cumin seeds. Mix all this properly. Then add the melted butter & mix properly. Then add water little by little to make it into a stiff dough.
- Take sufficient oil in a kadhai to deep fry this chakli. The oil should be just hot enough.
- Test the temperature of the oil by putting a drop of batter in the oil. The batter should immediately surface to the top bubbling up. This is the right temp. Simmer the gas from now on.
- Take a little batter & put it in the chakli mould & squeeze it directly in the oil to form a small round shape or alternatively you can also squeeze it to a round shape on a butter paper or plastic sheet & put it in the oil. If the batter is too thick add a little water to loosen it up. You should be able to squeeze the batter comfortably from the mould. Fry the chaklis till they become slight golden brown & remove it on a tissue paper to remove excess oil.
- There will be many types of moulds in the chakli maker. You can use the star shaped one or the plain round one.
NOTE: You can add some more butter or a few tsps of hot oil from the kadhai if the chaklis become very hard.
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Frequently Asked Questions
Why does my chakli break while frying?
Usually due to improper dough consistency. Add a few drops of hot oil or water and knead again until smooth but firm.
Can I make these ahead for festivals?
Yes, they stay crispy for 2 weeks when stored in an airtight container in a cool, dry place.
How do I prevent the chaklis from becoming too oily?
Maintain proper oil temperature and remove chaklis when golden brown, not dark. Drain well on paper towels.
Note: image is for illustration purposes only and not that of the actual recipe.
