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Summary: Thai Chakli with evening tea, a confluence of taste and aroma

Thai Chakli is a crispy and spicy snack that is loved by everyone. This recipe can be easily made at home and is a great option for every occasion.

Thai Chakli Recipe: Are you looking for something crisp and spicy to accompany your evening tea? Or are guests coming to your house and you want to prepare something different? Then Thai Chakli is the perfect choice for you! Not only is it easy to make, but its taste is so amazing that you will want to make it again and again.

Thai Chakli, as the name suggests, is a delicious snack inspired by Thailand, but we’ve given it a little twist to suit Indian tastes. It is deep-fried, crispy and spicy, making it a great option for any occasion. Be it children or adults, everyone likes it. So, without any further delay, let’s get ready to make this amazing Thai Chakli!

2 cup rice flour This gives chakli its perfect crispy texture
1/4 cup Gram flour chickpea flour
1 cup coconut milk This gives chakli a unique Thai flavor and softness
2 tablespoons mole white or black, whatever you have
1 spoon chilli powder You can do more or less as per your taste
1/2 spoon turmeric powder For color and health benefits
1 big spoon Ginger-Garlic Paste + freshness and spiciness
1 spoon coriander powder aroma and taste
1/2 spoon garam masala touch of indian flavor
1/2 spoon cumin powder
1/4 spoon Asafoetida Aids digestion and has a distinctive taste
Salt as per taste
2 tablespoons Oil For kneading in flour, this will make chakli crispy, enough oil for frying.

Step 1: Mixing Dry Ingredients

In a large bowl, take rice flour and gram flour. Mix them well so that there are no lumps.

Step 2: Mixing spices and sesame seeds

Now add sesame seeds, red chilli powder, turmeric powder, coriander powder, garam masala, cumin powder, asafoetida and salt in the same bowl. Mix all these spices well with flour.

Step 3: Add Moen

Now, add 2 tbsp hot oil to the mixture. Rub it well with your hands and mix it in the flour. This will help in making Moyan Chakli soft from inside and crisp from outside. To check whether the flour is mixed well or not, squeeze a little dough in your fist. If it comes together easily and holds its hold, it means Moeen is absolutely right.

Step 4: Mixing Wet Ingredients

Now it’s time to add ginger-garlic paste and coconut milk. Add this to the flour mixture and start mixing well.

Step 5: Kneading the Dough

Knead the mixture well so that a soft and smooth dough is formed. If necessary, you can add a little more coconut milk or water (about 1-2 tablespoons), but take care that the dough does not become too thin. Keep it covered for 15-20 minutes so that the dough gets set.

Step 6: Preparing the Chakli Maker

Take a chakli maker and apply some oil on its inner surface so that the dough does not stick. Fit the chakli maker with star nozzle.

Step 7: Making Chakli

Take a portion of the prepared dough and fill it in the chakli maker. While rotating the chakli maker slowly, press the dough into a round shape and remove it. Like Jalebi. You can make it directly on an oiled plate or on a plastic sheet. Press and close the end of the chakli so that it does not open while frying.

Step 8: Fry the Chakli

Heat enough oil for frying in a heavy bottom pan. The oil should be medium hot. Slowly drop a few chaklis into the oil at a time. Fry them on medium flame until they become golden brown and crisp. Keep turning them occasionally so that they cook well from both sides.

Step 9: Removing the Chakli

When the chaklis become golden brown and crisp, take them out of the oil with a slotted spoon (mesh) and place them on a kitchen towel or tissue paper to remove excess oil.

Step 10: Time to Serve!

Your delicious Thai Chakli is ready! Let them cool completely. Once they cool, they will become even crispier. You can serve these with tea or as an evening snack.

Tips and Tricks

Knead the dough properly:
The dough for chakli should not be too hard or too soft. The dough should be slightly stiff but elastic. If the dough is too hard, the chakli may break; And if it is too soft, it will spread while deep frying.
Balance of spices:
Add red chilli powder, turmeric, chaat masala and some salt to taste the chakli. Mix the spices well in the flour so that each chakli gets equal taste.
Maintain correct oil temperature:
The oil should not be too hot or too cold. Fry on medium flame. If the oil is too hot, the chakli will burn from outside and remain raw inside. If the oil is cold, the chakli will absorb the oil and will not become crispy.
Correct Size and Pressure:
Make chakli only with a special chakli press or mold. While putting the dough in the press, press lightly, pressing too much can make the chakli hard.
Let the fried chakli cool:
Do not keep the chakli in the lid immediately after deep frying. Let it cool a bit so that it becomes completely crispy.
How to store:
After it cools completely, keep it in an airtight container. It remains crisp and tasty for 2-3 weeks.
Indian Twist:
If you want, you can add some gram flour or coconut powder to the flour. This enhances the taste of chakli even more.