Chakli
A crisp, spiral-shaped festive snack made with rice flour, gram flour, sesame, and gentle spices. This homemade chakli fries up light, crunchy, and deeply savory, making it perfect for tea time or Diwali snack platters.
For 8 servings
- mix · ~3 min
Mix the dry ingredients.
1.Add rice flour, chickpea flour, and urad dal flour to a wide bowl.2.Mix in sesame seeds, cumin seeds, red chili powder, turmeric powder, asafoetida, and salt.3.Stir well so the spices are evenly spread through the flour. - knead · ~7 min
Make a soft chakli dough.
1.Add softened butter to the flour mixture and rub it in with your fingers.2.Pour in warm water little by little and bring everything together.3.Knead into a smooth, soft dough that is firm enough to hold shape but not dry.TIPIf the dough cracks while shaping, knead in 1 to 2 teaspoons more water. - assemble · ~10 min
Shape the chakli spirals.
1.Grease the chakli press lightly and fill it with a portion of dough.2.Pipe tight spirals onto individual parchment squares, making 3 to 4 rounds per chakli.3.Press the end gently so the spiral does not open while frying.TIPKeep the remaining dough covered so it does not dry out. - fry · ~15 min
Fry the chakli until crisp.
1.Heat oil in a deep pan over medium heat.2.Slide 2 to 3 chakli at a time into the hot oil, peeling away the parchment carefully.3.Fry until golden and crisp on both sides, turning gently as needed.4.Lift out and drain well before frying the next batch.TIPUse medium heat throughout; very hot oil browns the outside before the inside turns crisp. - rest · ~10 min
Cool the chakli completely.
Let the fried chakli cool on a plate or rack until fully crisp. They firm up more as they cool.
- serve
Serve or store the chakli.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1If the dough feels crumbly in the press, knead in a teaspoon or two of warm water until it pipes smoothly.
- 2Do not overfill the chakli press; smaller portions are easier to pipe into neat spirals without breaking.
- 3Pipe each chakli on parchment squares so you can transfer the spirals to oil without losing their shape.
- 4Fry on medium heat only; chakli should bubble steadily, not fiercely, so the inside turns crisp too.
- 5Wait until the sizzling reduces before removing them from oil, which signals that excess moisture has cooked off.
- 6Cool completely before storing, or trapped steam will soften the crunchy texture.
- 7Store in an airtight steel tin or jar to keep the chakli crisp for several days.
Adapt it for your goals.
Spicier
Increase the red chili powder slightly for a hotter tea-time snack with more warmth and color.
veganVegan
Replace the butter with hot oil added to the flour mixture for a similar crisp texture without dairy.
garlicGarlic
Add a little garlic paste or garlic powder to the dough for a more robust, savory chakli.
milderMilder
Reduce the chili powder for a kid-friendly version that keeps the sesame-cumin flavor more prominent.
Why this is on our healthy list.
Legume-Based Protein
Chickpea flour and urad dal flour add plant protein and make the snack more satisfying than one made from rice flour alone.
Aromatic Digestive Spices
Cumin, asafoetida, and sesame bring traditional flavor while also making the dough more fragrant and balanced.
Naturally Gluten Free Ingredients
This chakli uses rice flour, chickpea flour, and urad dal flour instead of wheat, fitting gluten-free ingredient preferences.
Frequently asked questions
The dough is usually too dry. Add a little warm water, knead again, and keep the remaining dough covered so it does not dry out.
