Chakli

Name: Chakli
Cuisine: Malaysian

Makan Tengah Hari • Malaysia

120

kcal

—

Protein

—

Carbs

—

Fat

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How to Make Chakli (Traditional & Healthy Version)

Persediaan: 15 minit

Memasak: 20 minit

2 hidangan

Sederhana

Chakli, a beloved crunchy snack, holds a special place in Malaysian Indian kitchens, especially in West Malaysia where the Indian community has thrived for generations. Chakli is known for its intricate spiral shape and satisfying crispiness, making it an irresistible treat during festivals and family gatherings. In Malaysia, local ingredients such as beras (rice flour), kacang dal (chickpea flour), and biji jintan (cumin seeds) are commonly used, adding a unique Malaysian twist to this traditional West Indian snack. The addition of spices like serbuk kunyit (turmeric powder) and fresh daun kari (curry leaves) infuses the chakli with tantalizing aroma and flavor, reflecting Malaysia’s multicultural culinary heritage. The taste of Chakli is a delightful harmony of earthy spices, nutty undertones, and a gentle heat, all balanced by the lightness of rice flour. Its crispy texture makes it a crowd-pleaser, perfect to be enjoyed with a cup of teh tarik or as part of a festive lunch spread. This health-conscious version uses minimal minyak (oil) and incorporates whole spices, making it a better-for-you snack that doesn’t compromise on authenticity or taste. Chakli is an excellent way to enjoy Malaysian Indian cuisine’s vibrant flavors in a mindful way, suitable for vegetarians and adaptable for various dietary needs.

Mesra diabetes Penurunan berat Mesra kanak-kanak Boleh diubah suai jadi vegan

Alergen: gluten

Bahan-bahan(untuk About 8-10 spirals per serving)

1 cup Beras flour (rice flour) (Gluten-free option)
1/4 cup Kacang dal flour (chickpea flour) (Also known as besan)
2 tablespoons Santan (coconut milk) (Adds richness)
1 teaspoon Biji jintan (cumin seeds)
1 teaspoon Biji ketumbar (coriander seeds)
1/2 teaspoon Serbuk kunyit (turmeric powder)
5 leaves Daun kari (curry leaves) (Finely chopped)
1/2 teaspoon Serbuk cili (chili powder) (Reduce for less heat) - pilihan
1 tablespoon Minyak (oil) for brushing (For baking or air-frying)
1/2 teaspoon Garam (salt) (To taste)
as needed Air (water) (To form dough)

Arahan

1
In a dry pan, lightly toast biji jintan (cumin seeds) and biji ketumbar (coriander seeds) until aromatic, then grind into a coarse powder.
3 minutes
Toasting spices enhances their flavor and aroma.
2
In a large bowl, combine beras flour, kacang dal flour, ground spices, serbuk kunyit, daun kari, serbuk cili, and garam.
2 minutes
Mix the dry ingredients thoroughly for even seasoning.
3
Add santan (coconut milk) and mix well. Gradually add air (water) to form a soft, pliable dough.
5 minutes
Add water slowly to avoid making the dough too sticky.
4
Divide the dough into portions and place into a chakli/murukku press fitted with a star nozzle.
2 minutes
Oil the press lightly to prevent sticking.

Kenapa hidangan ini sihat

Choosing to bake or air-fry Chakli instead of traditional deep-frying makes this recipe lower in calories and saturated fat. It uses nutrient-rich ingredients like besan (chickpea flour), which is high in protein and fiber, supporting satiety and digestive health. The inclusion of fresh herbs and spices not only boosts flavor but also offers health benefits, making this Malaysian Chakli a smart, guilt-free addition to your lunch menu.

This Chakli recipe provides a wholesome blend of complex carbohydrates from rice and chickpea flour, plant-based protein, and fiber. The use of fresh curry leaves and spices like turmeric and cumin adds antioxidants and anti-inflammatory properties. By baking or air-frying instead of deep-frying, the fat content is significantly reduced, making this snack lighter yet still satisfying. Coconut milk offers healthy fats and a creamy texture, while the absence of dairy makes it suitable for those with lactose intolerance.