Maida Chakli Recipe - Gujarati & Marathi Chakli with Steamed Maida (2024)

FAQs

Is Chakli made of maida? ›

This traditional Gujarati and Marathi style chakri recipe uses maida and requires dry steaming the flour. This unique process provides the melt-in-mouth crispness and tastes like no other. That's not all, the taste is even more accentuated by fragrant feel of sesame seeds.

If the chakli is oily or breaks while frying, you have added more than 1 tablespoon of butter or oil. Add 1 to 2 tablespoons of rice flour, at a time, to the remaining dough, and mix again. if they turn out hard after frying, there is less fat in the dough.

Chakli is typically made from flours of rice, Bengal gram (brown chickpea) and black gram (urad daal). It has several variations, depending on the types and proportion of flours used. Murukku, a similar snack typically made without Bengal gram flour, is also sometimes called "chakli".

Maida, maida flour, or maida mavu is a type of wheat flour originated from the Indian subcontinent. It is a super-refined wheat flour used in Indian cuisine to make pastries and other bakery items like breads and biscuits. Some maida may have tapioca starch added.

Maida is obtained from wheat grains after the bran and germ are separated. The wheat endosperm (the part of wheat that remains after the bran and germ are separated) is ground into a fine powder and is bleached. To make it more white, Maida is bleached with chemicals such as Benzoyl Peroxide.

On Deep Frying

If it rises to the surface in 3 to 4 seconds and begins to sizzle, the oil is ready. Never fry chakli at a low heat. This will make the chakli soggy with oil and they will become soft instead of crispy and crunchy.

Chakli's are breaking while extruding from the chakli maker.

Dough is tough. Try adding a teaspoon or two of water and kneading it . You need a soft dough so that it extrudes well .

Yes, you can make pakoras using maida (all-purpose flour) instead of gram flour (besan). While gram flour is the traditional and more common choice for pakoras, using maida can give a different texture and taste. Maida pakoras tend to be lighter and crispier compared to besan pakoras.

It also contains magnesium, potassium and iron which are good for the heart, boosts immunity and improves the digestive system. Along with the iron content it is also rich in protein and fibre hence ideal to be included in a weight loss diet and helps to increase the energy levels. Cumin seeds help with good digestion.

Maida murukku is an instant version of Traditional South Indian snack Murukku. The traditional murukku is made of rice flour and urad dhal flour. An authentic way is soaked raw rice is then dried for a few minutes and then ground to a fine powder. Making murukku was a long process in olden days.

Is samosa made of atta or maida? ›

The dough or atta for samosa is made with maida (all purpose flour), ghee and salt. This is similar to making pastry for pies where the flour and ghee and mixed together till the mixture is crumbly and then water is adding little by little till the dough comes together.