Today I am sharing with you all the recipe to make chakri or chakli or muruku. In Goa, for any festival we make variety of chakris and today’s recipe is rice flour chakri or rice flour muruku. I learnt this recipe from my mother in law today. She is an expert in making sweet and savory dishes and I always wanted to learn from her. I learnt the art of making the perfect Goan chakris from her. She feels good to teach me the traditional Goan dishes and appreciates the interest that I have in cooking
These murukkus can be made instantly and you can store them in air tight containers for upto 2 weeks. These are perfect to have as snacks. They turn crispy and tastes delicious. In Goa, we make variety of snacks known as “faral” for festivals and chakris are one of them. Check out the top 5 recipes for Ganesh Chaturthi.
Wiki says that Muruku originated in Tamilnadu. In Goa too we have been making them since ages. The name chakri is derived from chakra meaning round. If you cannot make a round shape, you can even make small pieces, deep fry and eat them.
Chakris are made in a special device or machine known as “chakar dato”. There are several varieties of such devices available in the market. Just that you should make the dough properly to get the right shape.
Ingredients: Time: 1 hr, Makes: 25 Chakris
2 cups rice flour 1/2 cup all purpose flour/maida
2 tablespoon jeera/cumin seeds
3 tablespoon red chilli powder
2 tablespoon sugar
4 tablespoon desi ghee/clarified butter
4 cardamom pods, peeled and crushed
Pinch of hing/asafoetida
2 cups oil for deep frying
2 teaspoon salt or as per taste
1/2 – 3/4 cup water
Heat a kadai and add ghee.
After ghee melts, add all purpose flour and mix it well in the ghee for 10 minutes.
You should be able to make a dough with all purpose flour and ghee. Let it cool down.
Take a mixing bowl and add rice flour. Add chilli powder, crushed cardamom, hing, cumin seeds and salt.
Mix the maida dough in rice flour.
Pour water little at a time and make smooth dough.
The dough should not be very soft nor too hard.
It should resemble the dough used for making rotis/chapatis.
To know if the dough is proper try to make 1 small chakri.
If while making the chakri/muruku the dough breaks, then you can add little water and mould the dough again.
If the dough comes out without proper shape from the single star shaped hole, it means that the dough is has more water in it. Add little more rice flour and mix.
Spread a butter paper on a big plate.
Take a portion of the dough and roll it into a roll.
Add it to the chakri/murruku maker or chakri machine.
Close the lid.
Now start making chakri by moving the machine in circular shape.
Heat a kadai and add 2 cups oil. To know if the oil is at right temperature, add a small piece to it. If the piece sinks in oil means temperature is not proper. If the piece rises to the top, the oil temperature is correct.
One by one take the chakris on the slotted spoon/ladle and release it into oil.
Deep fry 2 to 3 chakris or murukus at a time.
Remove when they appear brownish. Spread them on a kitchen paper.
Remember to keep the gas on medium flame.
Note: Chakris will become dark brown after cooling. Remove them when they start turning light brown.