Chakli/Chakri
Chakli or Chakri is a savory snack from India specially made during Diwali time as one of many tasty snacks. Steamed rice and wheat flour mixed with butter and spices, and deep fried into spiral shapes to the perfect crispiness.
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. This recipe does not use bengal gram (brown chickpea) flour and black gram (urad daal) flour. It only uses rice and wheat flour. It is my grand maa’s recipe that we have been using for years. My mom taught me how to make it!
My family love it, hope yours does too!
Happy and Healthy Eating!
Chakri
Steamed rice and wheat flour mixed with butter and spices, and deep fried into spiral shapes to the perfect crispiness.
Ingredients
- 2 cup Wheat Flour
- 2 cup Rice Flour
- ½ stick Salted Butter
- 1 tbsp Cumin Powder
- 2 tsp Red Chili Powder
- 1¾ tsp Salt
- 1½ tbsp White Sesame Seeds
- 2 cup Water
Instructions
- Place 2 cups of wheat and 2 cups of rice flour in the middle of a muslin cheese cloth or a kitchen towel.
- Bring all 4 edges or the cloth in the middle and tie one edge tightly around the rest.
- Steam the tied flour cloth for 30 minutes. Make sure no water gets into the flour when you steam it.
- Once steamed, let the flour cool down for an hour or 2. The steamed flour is going to be hard looking like big rock/stone. Don't worry it won't be as hard as rock/stone!
- Once steamed flour is cooled down, break it with any heavy object like pestle.
- Use food processor to grind the pieces of steamed flour.
- Once the steamed flour is processed, use the flour sifter to sift the flour so there are no lumps.
- Once all the floor is sifted, add sesame seeds, cumin powder, salt, red chili powder, and asafetida to the flour. Mix it very well.
- Add ½ stick of room temperature salted butter to the flour mix.
- Either use standing mixer or your hands to mix butter and flour all together very well. Drop a spoonful water in the flour/butter mix and mix it to taste the dough. Make spice adjustments as needed.
- Once flour and butter are mixed well, start adding little water at time to make dough like cookie dough.
- Heat oil in a deep pan for deep frying chaklis.
- While oil is heating up, use manual chakli maker or stainless steel kitchen press to make the chaklis on a parchment paper. I like to form enough chakli to fry 2 times so it does not get too dry.
- Once the oil is hot, carefully place few chaklis in the oil using flat spatula and deep fry them on little more than medium heat (not very high) flipping them couple of time so that it gets golden brown and crispy evenly on both sides.
- Once they are golden brown and crispy, take them out on a paper towel to get rid of extra oil.
- Once cooled down completely, enjoy it with cup of hot tea!
