To prepare dough, we have to start by boiling water in a thick bottomed kadai.

Next add salt and red chili powder. As water heats up add fine rava or semolina to this.

Continuously stir the mixture and see to it that there is no lump in the mixture.

Rava or suji cooks well similar to umpa or uppittu. Suji absorbs water, salt, red chili powder and thickens up.

You can remove the mixture from flame and add cumin.

Also add rice flour to this mixture.

Next, heat oil in a small pan on low heat, it should be hot enough not burning. Pour this oil on the flour mixture. You hear a sizzling sound when hot oil poured on top of the flour.

Use your fingertips to thoroughly combine the oil with flour.

Start bringing together the dough mixture. Do not add any water to make dough.

The water added while cooking the rava is sufficient to prepare dough. If you add more water, chakli will become soft after they are fried.

Make soft pliable dough.

While you rest the dough, we will prepare the chakli presser. Apply oil to the inner surface of chakli presser and star disk or plate.

Set the chakli presser with the star nozzle disc before we start pressing.

Quickly knead the rested dough and then divide into equal parts (each dough portion varies depending on the size of your chakli presser).

Make dough logs and fill one portion to the presser. Close tightly the handle of chakli presser.

Press chakli presser in spiral manner starting from center towards outside close to each other on a small individual parchment paper square. After pressing 2 to 3 rounds, break the dough and seal the outside and inside edge. This prevents chakli from opening while frying.

Making on parchment paper helps in transferring chakli to oil easily. Not to worry if you do not have parchment paper, simply use a greased plate as base.

If you are a beginner in making chakli then you can follow this method. Press the chakli on the back of frying ladles, later slide them into hot oil.

Do not make all the chakli as they will dry up. So, make 3 or 4 depending on the size and depth of your frying pan.

Let’s see how to fry these Instant rava chakli in the next section

In a deep fry pan, add three fourth filled oil. Heat oil on medium flame.

Check the temperature of oil by adding a small piece of dough. If it raises too fast then it indicates oil is very hot and if it doesn’t then the oil needs to heat up.

Temperature to fry is perfect when dough ball rise up gradually to the top.

Gradually drop pressed chakli from sides of frying pan (this prevents spilling of oil on sides and hurting your hand)

I have fried medium sized three chakli at a time. Do not over crowd the pan and add as much the pan can hold.

Do not disturb chakli immediately as it might break, after few seconds, turn them over.

After 2 or 3 minutes, oil stops sizzling and chakli settles to bottom. This indicates they are fried well and becomes golden colour.

Remove them from oil, drain excess oil using kitchen tissue paper.

Fry the remaining chaklis in a similar way until the entire dough is completed.

Such an easy and instant crispy chakli is ready to be served with your favourite beverage.

Lets see how to store them

Deep fried chakli should be cooled completely before storing it. Always store them in airtight container to retain the crispiness and freshness.

When stored properly, these instant chakli remain fresh for 15 days to a month

If you store hot chakli in airtight container they become soggy and soft due to moisture.

Also see to it that you do not keep the cooled chakli open for long time. This also makes them soft due to air moisture. So, storing chakli in proper way is important.