Butter chakli is one of my mother-in-law’s famous recipes. Whenever she makes it, it disappears in no time. Inspired by her, I tried to recreate the recipe with a few changes, and I want to share it with you so you can try making it at home and enjoy.
Even my 5-year-old liked these, and she helped me shape the chaklis. I’ll be posting her creations on this food blog. I believe that when your family helps, life becomes easier, and the food tastes even better.
How to make Butter Chakli :
Start by mixing the dry ingredients and add the butter, massaging it thoroughly into the dry mixture. Now, gradually add the coconut water or water to the flours, ensuring it incorporates well into the mixture to form a smooth dough.
Apply a little oil to the chakli press, then shape a log out of the dough. Place it in the chakli press and start creating the desired shapes. Carefully place them in hot oil and deep-fry until golden. Strain the excess oil and transfer the chaklis to a wire rack to cool completely before storing them in an airtight container.
Serving suggestion for Butter Chakli :
Butter chakli is known for its rich, buttery flavor and is often enjoyed during festive occasions or as a tea-time snack in India.
Butter chakli
Equipment
- 1 Chakli press/star shape frosting nozzle
Ingredients
- 1 cup rice flour
- 1/4 cup all-purpose flour Maida
- 2 tbsp butter softened at room temperature but not melted
- 1 tsp sesame seeds
- 1/2 tsp red chili powder
- 1/2 tsp salt
- Coconut water/water as required to make a smooth dough
Instructions
- In a mixing bowl, combine rice flour, all-purpose flour (Maida), softened butter, sesame seeds, red chili powder, and salt. Make sure everything is mixed well, and when you hold the flours in your hand, it should hold the shape.
- Gradually add coconut water or regular water to the mixture and knead it into a smooth and pliable dough. The dough should be soft but not too sticky.
- Heat oil in a pan for deep frying; set the flame at medium temperature and heat the oil.
- Take a portion of the dough and place it in a chakli maker or a piping bag with a star-shaped nozzle.
- Press out spirals or circles of dough onto a greased plate or directly into the hot oil. You can shape them as per your preference.
- Carefully slide the shaped chaklis into the hot oil.
- Fry them until they turn golden brown and crispy. Ensure that the oil is at the right temperature to achieve a crisp texture.
- Once the chaklis are done, use a slotted spoon to remove them from the oil and place them on a paper towel to absorb excess oil.
- Repeat the process with the remaining dough.
