Chakkuli

1. 1
   roast · ~9 min

   Roast the rice flour and urad dal.

   1.Dry roast 2 cups rice flour in a heavy pan over low heat, stirring continuously until fragrant and just slightly golden (4-5 min). Transfer to a mixing bowl.

   2.In the same pan, dry roast ¼ cup urad dal until golden and aromatic (3-4 min). Let cool completely.

   3.Grind the cooled roasted urad dal to a fine powder. Sieve and mix into the roasted rice flour.

   TIPRoast on low heat — high heat burns the flour and ruins the crisp texture.
2. 2
   mix · ~5 min

   Mix the dry ingredients.

   1.To the flour mixture, add 0.5 tsp salt, 1 pinch red chili powder, 1 pinch asafoetida, 0.5 tsp ajwain, and 1 tsp sesame seeds.

   2.Add 2 tbsp softened butter and rub it into the flour until the mixture resembles breadcrumbs.

   3.Gradually add warm water (about ¾ cup) and knead into a smooth, soft, non-sticky dough.

   TIPThe dough should be soft enough to pass through the press easily but not sticky. If cracks appear while pressing, add a few drops of water.
3. 3
   prep · ~2 min

   Fill the chakli press.

   1.Fit the star disc into the chakli press.

   2.Divide dough into 4 equal portions.

   3.Place one portion into the press cylinder, pressing firmly to remove air gaps.

   4.Close and prepare for shaping.

   TIPCover the remaining dough with a damp cloth so it doesn't dry out while you work.
4. 4
   prep · ~8 min

   Shape the chakkuli spirals.

   1.Cut parchment paper into 4-inch squares for easy transfer to oil.

   2.Hold the press over a parchment square and pipe the dough in a tight spiral — 3 to 4 concentric circles.

   3.Seal the end by gently pressing it against the spiral.

   4.Repeat with all dough portions, arranging spirals on a tray.

   TIPPipe directly onto parchment squares — you can lift the whole square and invert it into the hot oil without the chakkuli breaking.
5. 5
   fry · ~20 min

   Deep fry the chakkuli until golden and crisp.

   1.Heat 3 cups oil in a kadai over medium heat. Test with a tiny dough ball — it should rise slowly with steady bubbles.

   2.Slide 2-3 shaped chakkuli (still on parchment) into the oil. The paper will separate; remove it with tongs.

   3.Fry until golden on one side, then flip gently and fry the other side (2-3 min total).

   4.Remove with a slotted spoon and drain on paper towels. Cool completely before storing.

   TIPKeep the oil at medium heat throughout — too hot and they brown outside but stay raw inside; too low and they soak up oil.
6. 6
   serve · ~30 min

   Cool completely and serve or store.

   Let the fried chakkuli cool at room temperature for 20-30 minutes — they turn even crispier as they cool. Serve with hot chai or store in an airtight container for up to 15 days.

   TIPDo not store until fully cooled; trapped steam ruins crispness.

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