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wheat chakli recipe
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5 from 127 votes

aate ki chakli recipe | wheat chakli recipe | gehu ke aate ki chakli

crispy aate ki chakli recipe | wheat chakli recipe | gehu ke aate ki chakli
Course Snack
Cuisine south indian
Prep Time 5 minutes
Cook Time 50 minutes
Servings 30 chakli


  • 2 cup wheat flour / atta
  • ¼ cup rice flour
  • 1 tsp cumin / jeera
  • ¼ tsp turmeric
  • 1 tsp kashmiri red chilli powder
  • pinch hing / asafoetida
  • 1 tsp salt
  • water for kneading
  • oil for frying


  • firstly, take a bowl and place clean cotton cloth.
  • add in 2 cup wheat flour and ¼ cup rice flour. cover tightly by folding the cloth.
  • place into the cooker to steam for 15 minutes without putting on the whistle.
  • now open the cooker and see the flour would have hardened.
  • break the lumps and sieve to prevent any lumps. the flour should be slightly warm while siving.
  • add in 1 tsp cumin, ¼ tsp turmeric, 1 tsp chilli powder, pinch hing and 1 tsp salt.
  • mix well making sure the spices are well combined.
  • add ½ cup water and knead the dough.
  • knead to a smooth and soft dough adding water as required.
  • now take star mould and fix to the chakli maker.
  • grease the chakli maker with some oil. this prevents dough from sticking to mould.
  • furthermore, make a cylindrical shape out of dough and place the dough inside the maker.
  • tighten the lid and start preparing chaklis.
  • on the wet cloth or butter paper make small spiral shape chaklis by pressing.
  • seal the ends so that it doesn’t fall apart while deep frying.
  • take one murukku at a time and slide it into the hot oil. or bake in a preheated oven at 180-degree celsius for 15 minutes.
  • flip the murukku and fry on medium flame till they turn crispy from both sides.
  • furthermore, drain over a paper towel to remove excess oil.
  • finally, once cooled enjoy aate ki chakli or store in an airtight container for 2 weeks.