Authentic Makkai Atta Chips Recipe – Crispy Indian Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Makkai Atta Chips Recipe – Crispy Indian Snack

Introduction

Oh, these chips! They’re seriously addictive. I remember the first time my dadi (grandmother) made these for me – the kitchen filled with this amazing, slightly sweet, corn-y aroma. They’re so much lighter and crispier than potato chips, and honestly, way more satisfying. This Makkai Atta Chips recipe is a family favorite, and I’m so excited to share it with you. It’s perfect for a little afternoon snack with chai, or to munch on during a movie night. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average chips! They’re a delightful change from the usual potato or tortilla chips. They’re naturally gluten-free (depending on your wheat flour – more on that later!), and have a lovely, subtle sweetness from the corn flour. Plus, they’re surprisingly easy to make at home. You’ll be hooked after the first bite, I promise!

Ingredients

Here’s what you’ll need to whip up a batch of these crispy delights:

• 1 cup maize flour / makkai ka atta (about 150g)
• ½ cup wheat flour / atta (about 75g)
• ½ tsp turmeric powder (about 2.5g)
• ½ tsp crushed black pepper (about 2.5g)
• ½ tsp salt (about 3g)
• 2 tsp oil (about 10ml)
• Approximately ½ – ¾ cup water (120-180ml), or as needed
• Oil for deep frying (or for brushing if baking)

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure your chips turn out just right!

Maize Flour (Makkai ka Atta) – Regional Variations & Uses

Makkai ka atta is coarsely ground corn flour. You can find it at most Indian grocery stores. It’s a staple in many Indian cuisines, used for everything from makki ki roti (corn flatbread) to porridge. The quality can vary, so look for a bright yellow color.

Wheat Flour (Atta) – Choosing the Right Type

I usually use whole wheat flour (atta) for a slightly nutty flavor and added texture. You can also use all-purpose flour if that’s what you have on hand, but the chips will be a little more delicate.

Turmeric – Health Benefits & Flavor Profile

Turmeric isn’t just for color! It adds a lovely earthy flavor and is packed with antioxidants. Don’t skip it!

Crushed Pepper – Adjusting the Spice Level

I like a little kick, so I use crushed black pepper. Feel free to adjust the amount to your liking – or even add a pinch of chili powder if you’re feeling brave!

Oil – Best Oils for Frying & Baking

For frying, I prefer using groundnut oil or vegetable oil because of their high smoke points. If you’re baking, a light brushing of olive oil or melted ghee works beautifully.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a mixing bowl, combine the maize flour, wheat flour, turmeric, pepper, salt, and oil. Give it a good mix with your hands – it’s the best way to ensure everything is evenly distributed.
2. Now, gradually add water, a little at a time, while mixing. You want to form a stiff, smooth dough. It shouldn’t be sticky!
3. Pinch off a ball-sized portion of the dough (about a tablespoon). Roll it out into a thick disc using a rolling pin and a little wheat flour for dusting. Aim for about 2-3mm thickness.
4. This is important: prick the rolled dough all over with a fork. This prevents the chips from puffing up too much during frying.
5. Trim the edges to create a neat, round shape. Then, cut the disc into triangular pieces – like little chips!
6. Heat oil in a deep frying pan or wok over medium-low heat. Carefully add the chips in batches, making sure not to overcrowd the pan. Fry until golden brown and crisp, about 3-5 minutes per batch. Alternatively, bake at 180°C (350°F) for about 20-25 minutes, flipping halfway through.
7. Remove the fried chips with a slotted spoon and drain them on paper towels. Let them cool completely before storing – this is crucial for maintaining their crispness!

Expert Tips

• Don’t rush the frying process! Low and slow is the key to perfectly crispy chips.
• Make sure the oil is hot enough before adding the chips, but not smoking.
• Cooling the chips completely before storing is essential. Warm chips will become soggy.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Adaptation (Using Alternative Flours): Swap the wheat flour for a gluten-free flour blend, like rice flour or a dedicated gluten-free atta.
• Spice Level Adjustment: Add a pinch of red chili powder, cayenne pepper, or even a dash of garam masala for extra heat.
• Festival Adaptations (Diwali, Holi): During festivals, I love adding a sprinkle of chaat masala to the dough for an extra burst of flavor.

Baking vs. Frying – A Comparison

Frying gives you that classic, super-crispy texture. Baking is a healthier option, but the chips will be a little less crunchy. Brushing with oil before baking helps achieve a better crisp.

Serving Suggestions

These chips are amazing on their own, but they’re even better with a side of:

• Your favorite chutney (mango chutney is my go-to!)
• A cup of hot chai
• A cooling raita (yogurt dip)

Storage Instructions

Store the cooled chips in an airtight container at room temperature. They should stay crispy for up to 3-4 days, but honestly, they never last that long in my house!

FAQs

What is Makkai Atta and where can I find it?

Makkai atta is corn flour, commonly used in Indian cooking. You can find it at Indian grocery stores or online.

Can I make these chips ahead of time?

You can make the dough ahead of time and store it in the fridge for a day. Roll and fry (or bake) the chips just before serving for the best crispness.

What is the best way to prevent the chips from becoming soggy?

Cool the chips completely on paper towels before storing them in an airtight container.

Can I use a different type of flour besides wheat flour?

Yes! You can experiment with rice flour, besan (gram flour), or a gluten-free flour blend.

How can I adjust the spice level of these chips?

Add more or less crushed pepper, or incorporate chili powder or garam masala.

What is the ideal oil temperature for frying these chips?

Medium-low heat is best. The oil should be hot enough to cook the chips through, but not so hot that they burn.