Easy Chakri Recipe (Chakli)

Jump to Recipe

Chakri, also known as chakli, is a popular savory Indian snack that is common during festive occasions. It is typically made with a mixture of gram flour, rice flour, carom seeds, cumin seeds, etc. These ingredients form a soft dough with ginger-garlic paste and then go through a chakri maker, which creates spiral shapes for deep frying in hot oil. Chakris are golden brown and have a light texture with a nice nutty flavor and perfect crispiness.

Chakri is one of the most popular Indian snacks during festive occasions such as Diwali and Ganesh Chaturthi, but is also enjoyed as a delicious snack any time of the year. If you have a chakri maker or spritz cookie press, it’s a fairly simple recipe to make. The best thing about this recipe is that it is super easy to adapt and customize with different flours and spices to suit your taste.

So, if you want to try it at home, this delicious chakri recipe provides detailed steps with step-by-step photos to help you make delicious and crispy chakris. Make sure to enjoy it with a hot cup of masala chai during Diwali time or with your regular evening tea.

History of Chakri

Chakris have a long history in India, it has its origins in the western region of the country, particularly in Gujarat and Maharashtra. Chickpea flour, also called gram flour, has been a staple ingredient in Indian cuisine for centuries, and has been adapted to create beautiful tasty foods just like this one. This deep fried snack is often paired with sweets during Indian festivals like the famous Diwali festival. As time passed, people started experimenting with different ingredients and ways to make chakri resulting in many flavors and variations. It is now a popular snack across India and has different names in different regions.

Chakri Recipe Ingredients List

Now that we know what a chakri is, let us move on to see the ingredients that we need for this chakri recipe.

Flours

The recipe uses 1 cup (0.24 l) of rice flour and 1/2 cup of besan (gram flour) as the base ingredient for the dough. Rice flour gives a light texture, while gram flour contributes to the crispiness of the chakri.

Spices

The recipe includes turmeric powder, carom seeds, cumin seeds, red chilli powder, and asafoetida. Turmeric powder provides a yellow color and a subtle earthy flavor, while the carom seeds and cumin seeds give it a distinct aroma. You can also use red chili powder to make a perfect spicy chakri. Asafoetida, also known as hing, acts as a flavor enhancer. Apart from these ingredients, you can also add some lemon juice or green chilli paste to your chakri dough for a tangy and spicy, perfect chakri.

Oil

You need about 5 tablespoons of hot oil for the flour mixture. The oil helps to bind the ingredients together, and it also adds a rich and savory flavor to the Chakri.

Water

Hot water helps to form a pliable dough.

Sesame Seeds

You require almost a tablespoon of white sesame seeds for the dough, which provides a nice nutty flavor and also adds a slight crunch to the Chakri.

Salt

As for most Indian snacks, you require salt for the dough, which enhances the flavor of the Chakri.

Oil for Frying

Chakri is traditionally a deep-fried snack. So, you require oil to achieve the perfect golden brown color and perfect crispiness. Use a high smoke point neutral tasting oil.

Step By Step Instructions For Instant Chakri

First, take a bowl and add rice flour and gram flour together.

Then add hot oil, salt, carom seeds, cumin seeds, sesame seeds, turmeric powder, red chili powder, and asafoetida to a large mixing bowl and mix everything with a spatula.

Start adding hot water in batches and knead a firm dough.

Once the dough is firm, let it sit for 15 to 30 minutes.

Apply some oil to the chakri maker and put the dough inside it.

Tighten the lid and press the chakri maker to prepare the chakri.

Move it in rounds to get a spiral shape.

Place the raw chakri on wax paper, parchment paper or aluminum foil, so it is easy to remove.

Heat oil in a pan on medium heat and fry the chakri in batches until golden and crisp. Ideal oil frying temperature is 350 F or 175 C.

Remove the batch of chakris with a slotted spoon on a paper towel to absorb excess oil. Then fry the remaining chakris.

Enjoy your homemade Chakri!

Serving Suggestions:

Chakri pairs wonderfully with a hot cup of masala chai for a comforting snack. You can also serve Chakri as a starter or appetizer at a party, along with a side of mint chutney or tamarind chutney.

Another delicious way to eat it is with yogurt and a sprinkle of chaat masala for a tangy and spicy snack. It is also a great side dish with dal fry, bitter gourd poriyal, and soft chapatis, or add it to your dosa platter for crunch.

Chakri is also a great addition to your lunch box as a snack for work or school. I like to take them on road trips and just munch away. It also pairs great with other paper sack snacks like aloo bonda or ulli vada etc.

Storage Instructions

Place the Chakri in an airtight container. Make sure the container is completely dry and free of any moisture. Store the Chakri at room temperature in a cool and dry place, away from direct sunlight. If you have a large batch of Chakri, it’s best to store it in small batches, so that you can consume it within a few days. If you want to store Chakri for a longer time, you can store it in the refrigerator. Before storing the Chakri in the refrigerator, let it cool down completely to room temperature. Once the Chakri is cool enough, place it in a plastic bag or an airtight container and store it in the refrigerator. To re-crisp the Chakri, you can heat it up in the microwave for a few seconds or in an oven for about 5-7 minutes at 375 °F (190 °C).

Frequently Asked Questions