Maida Chakli – Diwali Special 4

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Chakli is the delicacy of South india – something that is available in almost all the bakeries and local road side stalls. Nowadays the branded ones are available in plenty.

There are so many varieties in chakli like the Moongdal chakli, rice flour chakli, Ragi chakli etc. Here goes the recipe for Maida chakli. I wish to put up an easy recipe of Chakli which turns out very crispy and never be a flop at any time ! I say this because Rice chakli if properly not knead it will turn out soft, but maida chakli is really very easy to prepare and even the starters can give a try.

What you need to have:

1. Maida/All purpose flour – 6 cups

2. Split blackgram dal – 1 cup

3. Butter – 2 Teaspoons

4. Cumin seeds – 2 Teaspoon

5. White pepper – 1 Teaspoon

6. Sesame seeds – 2-3 Teaspoons

7. Salt To taste

Ingredients of Maida chakli

What you do with what you have:

1. Dry roast Blackgram dal on a medium flame in a broad based bowl till you get a pleasant aroma stirring ocassionally to get something that you see in the image below.

Dry roasted Split Blackgram Dal

2. Add cumin seeds and white pepper to it and powder it to a fine consstency in the dry grinder.

3. Sieve maida in the siever. Tie it in a white thin cloth and steam it in the pressure cooker for exactly 20 minutes. On steaming maida will be as shown in the image below. (It should be steamed as you would do with idlies i.e. without the cooker weight)

Maida after steaming

3. On cooling just press the lumps with your hands powder it and sieve it. Mix roasted Blackgram Dal powder from step 1 to maida and sieve it together around 2-3 times so that it gets mixed up evenly.

4. Add salt, butter, sesame seeds and mix well. Slowly add water and bring it to the consistency of chapathi dough and is as shown in the image below.

Ready Chakli dough

5. Insert dough into the Chakli mould such that it fits tight in the mould.

Chakli dough being inserted into the mould

6. Set your mould and roll out chakli of required size in circular form on a thick plastic sheet and is as shown in the image below.

Ready to fry chaklies

7. Place a skillet with 4-5 cups of cooking oil in it on a medium flame. When heated fry the above chaklies to light brown on both the sides.

Ready to serve chaklies is as shown in the image below.

Ready to serve Crispy Chaklies

Store it in airtight containers and will remain afresh for more than a month if fresh cooking oil is used.

How long it takes: 2 hours

Number of Chaklis: 100 of the above size

28 thoughts on “Maida Chakli – Diwali Special 4

    aparna said:
    October 28, 2008 at 6:58 pm

    Looks awesome. Will give it a try soon.

    prathibalrao responded:
    October 30, 2008 at 3:51 pm

    Hi Aparna,

    Do try and lemme know how it turned out??????????????

    Ity Tiwari said:
    November 1, 2008 at 1:32 pm

    Hi Aunty

    The recepie of the chakli looks great, although i wanted to ask you if it is ok to use chapati flour instead of maida to make them.


    prathibalrao responded:
    November 1, 2008 at 3:28 pm

    HI Tiwari,

    c i haven’t tried. You can try and lemme know. We make r moong dal chakli. For that also we use maida only. So i have no idea.

    prathibalrao responded:
    November 1, 2008 at 3:29 pm

    HI Tiwari,

    c i haven’t tried. You can try and lemme know. We make rmoong dal chakli. For that also we use maida only. So i have no idea.

    gayatri said:
    November 4, 2008 at 12:06 pm


    Salma said:
    November 11, 2008 at 8:46 am

    Hello prathibalrao,

    can you please let me know what is the procedure to steam. I am little confused.

    how much water I should put in the cooker while steaming.

    For how long etc.,


    prathibalrao responded:
    November 11, 2008 at 9:13 am

    Hi Salma,

    You may add around 2 glasses of water in the body of the cooker and once water starts boiling place maida tied in a thin cotton kerchief or cloth in cooker seperator(vessel) and steam it like one steams idlies for exactly 20 minutes.(Make sure that the water does’t cum up and dampen maida.

    Rice Atta Chaklis « The Indian Food Court said:
    February 13, 2009 at 10:54 am

    […] have already put up one or two varieties of Chaklies – Maida Chaklis and MoongDal Chakli. This recipe which uses Rice Atta can be prepared either by soaking and […]

    Sapna said:
    March 12, 2009 at 6:02 pm

    Instead of steaminig maida in a pressure cooker, you can alternatively do it in microwave. use a microwave proof utensil. and keep the maida for around 20-25 mins. How ever make sure you remove the maida from microwave occasionally and stir it to avoid any hotspot build up and avoid maida getting burnt. This technique comes in handy if you dont have a pressure cooker.

    prathibalrao responded:
    March 13, 2009 at 5:26 am

    Hi Sapna,

    Thanx a lot for your valuable suggestion.

    Anjali said:
    October 11, 2009 at 10:31 pm

    Can u put up the recipe on dry jamun for the upcoming Diwali?

      prathibalrao responded:
      October 19, 2009 at 4:59 pm

      Hi Anjali,

      I just missed out to reply . sorry for the same. I have the recipe but i think i have got to search for the same.

    C said:
    October 19, 2009 at 4:11 pm

    how do vary the proportion of maida and urad dal ? Like say i want to make in small quantity; 2 cups of maida. How much daal I need to add ?

      prathibalrao responded:
      October 19, 2009 at 4:53 pm

      Hi C,

      To 2 cups of Maida add 1/3 cup of Urad dal and other ingredients also 1/3 the measurement of the ingredients of the recipe. If any doubt please mail back. Hope i am clear.

    Potato Chakli « The Indian Food Court said:
    January 29, 2010 at 9:52 am

    […] just as any of the other Chaklis I have put up before –  Rice Atta Chakli, Moong Dal Chaklis, Maida Chaklis and Sugarcane juice chakli. Today I would like to add yet another variety of the same to the long […]

    revathi iyer said:
    August 20, 2011 at 4:52 pm

    hey auntie,
    nice recipie… amma is going to give it a try….
    will send u a mail once it is made…
    revathi iyer

      prathibalrao responded:
      August 20, 2011 at 6:47 pm

      Hi Revathi iyer,

      Thanx a lot for ur interest and please send me da feed-back.

    madhura said:
    November 3, 2012 at 9:11 pm

    my mamma wants mysorepack recipie wil u plz send me soon

    angelina vijo said:
    January 14, 2013 at 2:32 pm

    nice should try it yummy

    Priyanka ritam jain said:
    August 27, 2013 at 9:46 am

    This is very nice recipee. Thakns for it. I ll surely try this today….

      prathibalrao responded:
      August 27, 2013 at 6:52 pm

      Hi Priyanka ritam jain,
      please do try out in small quantity even though this is supposed to be the easiest of the varieties of the chakli recipes on this blog.

    Sugarcane Juice Chaklis | The Indian Food Court said:
    September 11, 2013 at 8:20 pm

    […] We prepare varieties of chaklies. Here is a surprise to you all. You might not even have dreamt of Chakli being prepared with Sugarcane juice, did you ! This is my mother-in-law’s recipe. Nothing fancy in terms of effort – just as any of the other Chaklis I have put up before –  Rice Atta Chakli, Moong Dal Chaklis and Maida Chaklis. […]

    Moong dal Chakli | The Indian Food Court said:
    December 1, 2013 at 8:37 pm

    […] etc. Today I would like to put up Moongdal chakli in which instead of the usual blackgram dal ( see recipe here ) I have used Moongdal. This recipe I borowed from my mom several years ago. Tastes great, so go […]

    sukeshini said:
    August 17, 2014 at 11:38 am

    i like this chakli….

    k.v. said:
    April 28, 2015 at 2:31 pm

    i have tried this receipe, instead of black gram i used moong dal , but while frying the chaklis, they are bursting out i.e spreading all over the oil, pls suggest what i should do in this condition. expecting a earliest reply

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