Ragi Chakli Video by Tarla Dalal's Team

Ragi Chakli Video by Tarla Dalal's Team

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Unlike traditional chaklis, this version makes use of less butter and a combination of flours to make them crisp and nutritious.

Recipe Description for Ragi Chakli, Nachni Chakli, Murukku

Preparation Time: 
Cooking Time: 
Makes 20 to 22 chaklis
Show me for chaklis


For Ragi Chakli
1/4 cup ragi (nachni / red millet) flour
1/4 cup jowar (white millet) flour
1/4 cup rice flour (chawal ka atta)
2 tsp softened butter
1 tsp ginger-green chilli paste
1/2 tsp roasted cumin seeds (jeera)
1/2 tsp sesame seeds (til)
salt to taste
oil for greasing and deep-frying


For ragi chakli

  1. Combine the ragi flour, jowar flour, rice flour and butter in a bowl and mix well with your hands.
  2. Add the ginger-green chilli paste, cumin seeds, sesame seeds and salt and knead into a soft dough using enough water (approx. 1/4 cup).
  3. Put the mixture into a greased chakli press and press out round swirls of the dough onto a dry, flat surface, working closely from the centre to the outside of the swirls (approximately 50 mm. (2") diameter). You will get about 20 to 22 chaklis.
  4. Heat the oil in a kadhai, gently lift each chakli using a flat spoon and deep-fry over a slow flame till they turn golden brown in colour from both sides. Drain on absorbent paper.
  5. Cool and serve or store in an air-tight container.
See step by step images of Ragi Chakli, Nachni Chakli, Murukku recipe
RECIPE SOURCE : Healthy Snacks for KidsBuy this cookbook


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