Instant Onion Chakli recipe | Onion Murukku | 'No Urad Dal' Crispy Vengaya Murukku | Easy & Instant Chakli
There comes many countable variations in Chakli depending on the proportion of ingredients and types of flour used. Onion Chakli is one such variation carrying a noticeable flavour of onions in it. The taste and aroma of Onion Chakli stand outstanding with the unique taste of the fried onions. To make the recipe more flavoursome, I use small onions in the recipe which elevates the taste profile pretty well.
What's Special in my version of Onion Chakli?
- The traditional process of making Chakli involves the preparation of rice flour and urad dal flour.
- To make the recipe easy & instant without lending any flip side to the taste, I use readily available rice flour and chickpea flour in the proportion of 4:1 and the result is mouth-melting, crispy, flavourful Chakli in a very less time.
Use of Small Onions:
- Though big onions can be used in the recipe, small onions add a unique taste to the Onion Chakli.
So, the very easy Chakli recipe that can be prepared as a tea-time snack or prepared during festive occasions is right here. To make it perfectly right, follow certain tricks that never fails to yield a very crispy Onion Chakli.
Tricks to get Perfect Chakli:
- Adding more onion paste makes the Murukku more flavoursome.
- A little butter added to the dough would pave the way for light and crispy Murukku.
- If the dough is too hard, it would be hard to press the Murukku. If the dough is too soft, Murukku tends to drink more oil. So, make the dough neither too hard nor too soft.
- Make sure you fry the Chakli in the hot oil over a medium flame until the bubbling disappears. Frying for a long time could make the Chakli go hard.
So, the right dough consistency and the right oil temperature are very crucial to get the perfect Chakli every time. Furthermore, the mentioned ingredients yield approximately 30 Onion Chakli. The quantity can be easily doubled, tripled to make as a festive time snack or even be halved to make as a tea time snack.
- The Onion Chakli stays fresh for 10 days when fried in fresh oil and stored properly in a dry, air-tight jar.
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⏲ Cooking Time: 30 minutes
🍴 Servings: 28 to 32 Chakli
The Easy, Instant & Crispy flavoursome Chakli prepared with Rice flour, Chickpea flour and Small Onions.
Instant Onion Chakli recipe
- Small Onions - 1 cup
- Rice flour - 2 cups
- Chickpea flour - 1/2 cup
- Salt - 1 tsp or adjust to taste
- Butter - 1 tbsp
- Cumin seeds - 1 tsp
- Water - 1/2 cup
- Mix Rice flour, Chickpea flour and salt in a mixing bowl.
- Add butter and cumin seeds to the flour mixture. Rub and mix well the ingredients until combined.
- Grind small onions with water, and add the fine onion paste to the flour mixture.
- Knead the flour mixture into a soft dough adding little water if needed.
- Roll the dough into a cylinder and put it into a Murukku presser with star mould.
- Press into spiral shape over a greased ladle.
- Fry the Chakli in the hot oil over a medium flame until the bubbling disappears.
- Drain the oil completely, and store it in an air-tight snacks jar.
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Step-by-Step Procedure with Pictures
How to Make?
- Take two cups of Rice flour in a mixing bowl.
- Add half a cup of Chickpea flour to the same mixing bowl.
- Add a teaspoon of salt.
- Now, mix the dry ingredients evenly.
- Add a tablespoon of butter to the flour.
- Also, slightly crush a teaspoon of cumin seeds with the hands, and add it to the flour.
- Rub and mix the ingredients thoroughly.
- Take a cup of small onions in a blender. I take about 35 to 40 small onions. Add half a cup of water to a blender. Blend to make a fine onion paste. Make sure the onion paste is very fine in texture.
- Add the onion paste to the flour.
- Knead to get a soft dough. I haven't added any extra water. Depending on the type of flour, and the water content in the onions, there may be a need for adding extra water. If needed, add a little water and knead it into a soft dough.
- Fix the Star mould to the Murukku presser, grease it with a little oil.
- Take a portion of dough, and roll it into a cylinder. Stuff in the cylindrical portion of dough.
- Grease a ladle with little oil.
- Press into a spiral shape, and slightly press the edge to avoid getting separated while frying in the oil.
- Fry the Chakli in the hot oil over a medium flame. Flip often, and fry until the bubbling has disappeared.
- The crispy Onion Chakli is ready.
- Store the Chakli in an air-tight jar, and enjoy!
- Small onions give more taste to the Onion Chakli.
- Adding butter helps in getting light and crispy Chakli.
- Knead the dough into a 'neither too hard nor too soft dough' to get perfectly crispy Chakli that drinks very little oil.
- I use cold-pressed groundnut oil for frying. Use fresh oil to increase the shelf-life of Onion Chakli.