Spice Up Your Snack Game with Masala Chakkuli: A Crispy Delight

masala chakkuli

If you’re looking for a unique and flavorful chakkuli recipe, you can try making Masala Chakkuli. This variation adds a spicy and aromatic twist to the traditional chakkuli. Here’s how you can make it:


For the Dough:

  • 2 cups rice flour
  • 1/2 cup roasted gram (chana dal) flour
  • 2 tablespoons hot oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon asafoetida (hing)
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Water, as needed

For Frying:

  • Oil for deep frying


  1. Prepare the Dough:
    • In a large mixing bowl, combine the rice flour, roasted gram flour, cumin seeds, sesame seeds, asafoetida, red chili powder, garam masala powder, turmeric powder, and salt. Mix well.
  2. Add Hot Oil:
    • Add 2 tablespoons of hot oil to the mixture and mix it in. This will enhance the flavor and make the chakkuli crispy.
  3. Knead the Dough:
    • Gradually add water, little by little, and knead the dough. The dough should be firm but pliable. It shouldn’t be too dry or too sticky.
  4. Shape the Chakkuli:
    • Take a portion of the dough and roll it into a cylinder shape, about the thickness of your index finger.
    • Join the ends of the cylinder to form a circle and press them together to seal it, creating a circular shape.
    • Repeat this process with the remaining dough, and keep the masala chakkuli aside.
  5. Heat Oil:
    • Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil. If it sizzles and rises to the surface, the oil is ready for frying.
  6. Fry the Chakkuli:
    • Carefully slide the masala chakkuli into the hot oil, a few at a time. Be cautious not to overcrowd the pan.
    • Fry them until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on paper towels to remove excess oil.
  7. Cool and Store:
    • Allow the masala chakkuli to cool completely before storing them in an airtight container. They will stay fresh for a couple of weeks.

These Masala Chakkuli are packed with spicy and aromatic flavors, making them a unique and delightful snack. Enjoy them with a hot beverage or as an anytime snack.



  • 2 कप चावल का आटा
  • 1/2 कप भुना हुआ चना दाल का आटा
  • 2 बड़े चम्मच गरम तेल
  • 1 छोटी चम्मच जीरा
  • 1 छोटी चम्मच सेसमी सीड्स (तिल)
  • 1/2 छोटी चम्मच हींग (असाफ़ोएटिडा)
  • 1/2 छोटी चम्मच लाल मिर्च पाउडर (स्वाद के अनुसार)
  • 1/2 छोटी चम्मच गरम मसाला पाउडर
  • 1/2 छोटी चम्मच हल्दी पाउडर
  • नमक स्वाद के अनुसार
  • पानी, आवश्यकतानुसार

तलने के लिए:

  • तलने के तेल


  1. आटा तैयार करें:
    • बजार से खरीदा हुआ चावल का आटा या घर पर बनाया हुआ चावल का आटा उपयोग कर सकते हैं। यह ड्राय होना चाहिए बिना किसी नमी के।
  2. भुना हुआ चना दाल का आटा तैयार करें:
    • चना दाल (भुना हुआ) को हल्का भूरा होने तक भून लें और फिर उसे चावल के आटे की तरह पाउडर बनाने के लिए पीस लें।
  3. आटा बनाएं:
    • एक बड़े मिश्रण बाउल में चावल का आटा, भुना हुआ चना दाल का आटा, जीरा, सेसमी सीड्स, हींग, लाल मिर्च पाउडर, गरम मसाला पाउडर, हल्दी पाउडर, और नमक को अच्छी तरह मिलाएं।
  4. गरम तेल डालें:
    • मिश्रण में 2 बड़े चम्मच गरम तेल डालें और अच्छी तरह मिलाएं। इससे चक्कुली को कुरकुरी बनाने में मदद मिलेगी।
  5. आटा गूंथें:
    • धीरे-धीरे पानी डालें, थोड़ी-थोड़ी बारीकी से, और आटा गूंथें। आटा संकटमोचक होना चाहिए, यह न तो बहुत सूखा होना चाहिए और न ही बहुत चिपचिपा।
  6. चक्कुली का आकार बनाएं:
    • आटा का एक हिस्सा ले और उसे एक सिलेंडर की तरह रोल करें, आपके इंडेक्स फिंगर के मोटाई के बराबर।
    • सिलेंडर के दोनों छोटे सिरों को मिलाकर एक वृत्त बनाएं और उन्हें सील करें, एक वृत्ताकार आकार बनाने के लिए।
    • शेष आटा के साथ इस प्रक्रिया को दोहराएं और मसाला चक्कुली को अलग रखें।
  7. तेल गरम करें:
    • मध्यम आंच पर एक गहरे तलने कढ़ाई में तेल गरम करें। तेल गरम है या नहीं, यह जानने के लिए तेल में थोड़ा सा आटा का टुकड़ा डालें। अगर यह खुसबूदार होता है और सतह पर आता है, तो तेल तैयार है।
  8. चक्कुली को तलें:
    • सावधानीपूर्वक मसाला चक्कुली को गरम तेल में धीरे-धीरे डालें, एक बार में कुछ ही। ध्यान दें कि कढ़ाई को अधिक भर न दें।
    • जब वे सुनहरी और कुरकुरी हो जाएं, तो उन्हें तेल से निकालें और अधिशेष तेल को निकालने के लिए पेपर टॉवल पर रखें।
  9. ठंडा करें और संग्रहित करें:
    • मसाला चक्कुली को पूरी तरह से ठंडा होने दें और फिर उन्हें एक हवादार डिब्बे में संग्रहित करें। वे कुछ हफ्तों तक ताजगी से रहेंगी।

यह मसाला चक्कुली, मसालेदार और खुशबूदार फ्लेवर्स से भरपूर हैं, जो इसे अनूठा और लजीज स्नैक बनाते हैं। आप इन्हें गरम पीने के साथ या जब चाहें उपभोग कर सकते हैं।

Can I use store-bought rice flour and roasted gram flour?

Yes, you can use store-bought rice flour and roasted gram flour to save time. However, make sure they are fresh and free from any moisture for the best results.

How do I check if the oil is hot enough for frying?

To check if the oil is hot enough, drop a small piece of dough into the oil. If it sizzles and rises to the surface, the oil is ready for frying.

Can I customize the spice level of Masala Chakkuli?

Yes, you can adjust the spice level to your liking by increasing or decreasing the amount of red chili powder. You can also add finely chopped green chilies for extra heat.

How long can I store Masala Chakkuli?

Masala Chakkuli can be stored in an airtight container for a couple of weeks. Make sure they are completely cool before storing to maintain their crispiness.

Can I make Masala Chakkuli in advance for a party or as a snack for later?

Yes, you can prepare Masala Chakkuli in advance and store them. They are a great make-ahead snack option for parties or for enjoying as a quick snack whenever you like.

What other variations can I try with Chakkuli?

Chakkuli is a versatile snack, and you can experiment with various flavors. Some other variations include adding crushed garlic for garlic-flavored chakkuli, or adding finely chopped spinach for a healthier twist.

Can I use a chakkuli press to shape the dough?

Yes, you can use a chakkuli press, also known as a murukku maker, to shape the dough if you have one. It can make the process faster and give you uniform shapes.

What are some serving suggestions for Masala Chakkuli?

Masala Chakkuli is a great tea-time snack. You can also serve it with chutney, pickles, or yogurt dip for added flavor.

Can I make a larger batch of Masala Chakkuli?

Yes, you can easily scale up the recipe to make a larger batch. Just ensure that you have enough oil for frying, and you may need to work in batches while frying to avoid overcrowding the pan.

Can I make Masala Chakkuli gluten-free?

Yes, you can make gluten-free Masala Chakkuli by using gluten-free rice flour. Ensure that all the ingredients, including the rice flour and spices, are certified gluten-free if you have gluten intolerance or allergies.

Can I make Masala Chakkuli with whole spices instead of powders?

You can use whole spices like crushed cumin seeds, whole black peppercorns, or even crushed coriander seeds for a different texture and flavor. Just make sure to toast or roast them lightly before adding them to the dough.

Is there a specific dipping sauce that pairs well with Masala Chakkuli?

Masala Chakkuli pairs well with various dipping sauces. Traditional choices include coconut chutney, tomato chutney, or sambar. You can also enjoy them with store-bought sauces like tamarind chutney or mint-coriander chutney.

Can I use other flours in this recipe, like besan (gram flour) or jowar (sorghum) flour?

While the traditional recipe uses rice flour and roasted gram flour, you can experiment with other flours like besan or jowar flour for different flavors and textures. Keep in mind that the taste and texture will vary based on the flour you choose.

What’s the best way to store leftover Masala Chakkuli to maintain freshness?

To keep Masala Chakkuli fresh and crispy, store them in an airtight container at room temperature. You can place a paper towel at the bottom of the container to absorb any excess moisture. Avoid storing them in a humid environment.

Can I reheat Masala Chakkuli if they lose their crispiness?

If your Masala Chakkuli lose their crispiness, you can try re-crisping them by placing them in a preheated oven at a low temperature (around 250°F or 120°C) for a few minutes. Keep a close eye on them to prevent burning.

Are there any common mistakes to avoid when making Masala Chakkuli?

One common mistake is adding too much water to the dough, which can make it sticky and difficult to shape. It’s important to add water gradually and knead the dough until it’s the right consistency—firm but pliable. Also, ensure the oil is at the correct temperature for frying to achieve a crispy texture.

What other creative spices or ingredients can I add to make my Masala Chakkuli unique?

You can experiment with various herbs and spices such as crushed curry leaves, ajwain seeds, grated ginger, or even grated cheese for a unique twist on Masala Chakkuli. Customize the recipe to suit your taste preferences and creativity.

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