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5 from 1 vote

Instant Rice Flour Chakli

Spiral shaped fried snack; Rice Flour Chakli is addictive, perfectly crisp and best enjoyed with masala chai.
A must-have recipe for Diwali faral; this instant version needs under an hour of active time and tastes super amazing.
Prep Time20 minutes
Cook Time35 minutes
Resting Time30 minutes
Total Time1 hour 25 minutes
Course: Snack
Cuisine: Gujarati, Indian
Diet: Vegetarian
Servings: 8
Calories: 297kcal
Author: Smruti

Ingredients

Instructions

  • In a bowl add all the flours and yogurt.
    2 cups Rice Flour, ½ cup Chickpea Flour, ½ cup All purpose Flour, 2 tablespoon Yogurt
  • Then add the seeds and seasonings.
    2 tablespoon White sesame seeds, 2 tablespoon Black sesame seeds, 1 tablespoon Cumin seeds, ½ teaspoon Turmeric Powder, 1½ teaspoon Red Chili Powder, ½ teaspoon Green Chili paste, 1½ teaspoon Salt
  • Knead well till the butter/oil has incorporated in the flours.
    5 tablespoon Butter
  • You should be able to bring the dough together in your palm without it crumbling. Else, add some more oil or butter.
  • Now add water little by little (I used about 1 cup) and knead a soft and smooth dough.
    1 cup Lukewarm Water
  • Cover and set aside for 30-40 minutes.
  • After the dough has rested, grease a chakli press with oil and fit a star tip plate in it. Cut the parchment paper into squares of 4 inches X 4 inches.
  • Press the dough into the chakli press and pipe out chaklis on the parchment paper.
  • Continue till you get about 3-4 spirals and then snap the dough. Gently press the end to stick to the remaining chakli.
  • You can pipe out 10-15 at a time. Let them rest covered so they do not dry out.
  • Heat the oil to medium high in a pan.
    Oil for frying
  • Gently lift the chakli from the paper and add to hot oil. Do not overcrowd the kadhai.
  • Fry the chakli till both sides are golden brown and remove on a paper towel.
  • Once the oil drains completely and the chakli cools, transfer to an airtight container.
  • Store in a cool and dry place. Enjoy with some chai!

Video

Notes

  • The Dough: The dough is the key for the recipe. We want it firm yet soft and not crumbly. To test, add the ingredients except water and try to bring the dough together in your palm. If it comes together without crumbling; it is perfect. If not, add some more butter. Add water in parts and keep incorporating it. Yet if you end up with a wet dough, add some rice flour and mix.
  • Rested Dough: After the dough has rested, it might dry out a little. If so, knead it with some water. There is nothing like over kneaded dough. So kneading extra will never deteriorate the quality.
  • Shaping the Chakli: Once the dough is made, it is easy to pipe out chaklis on a parchment paper. I like to use small squares for ease of transferring but you may also pipe on a large sheet. Pipe out a sizable portion of the dough and roll it into a spiral. Once you reach the end, simply stick it to the last spiral.
  • Drying out: Keep the dough and chakli covered at all times, especially in a dry region. The dough does dry out quickly and results in dry chakli that break up while frying.
  • Frying the chakli: Test the oil temperature before frying the chakli. To do so, drop a small dough ball in the oil. If it rises in under 5 seconds, lower the heat and let the oil cool. If it rises in 5-7 seconds, start frying the chakli. Else wait for the oil to heat up a little. Fry one batch and taste it before frying the entire lot. Never fry the chakli in cold oil; it will soak a lot of oil and be soggy.
  • Vegan Chakli: The only dairy based ingredient here are butter and yogurt. Swap butter for oil or plant based butter and yogurt for a plant based version too. Then the recipe is completely Vegan. And the difference will not be very noticeable.
  • Gluten-free Chakli: Rice flour and chickpea flour are both gluten-free. However, all purpose flour contains gluten. To make a gluten-free version of chakli, simply swap the all purpose flour with half chickpea flour and half rice flour. Then the recipe is free from gluten.
Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 297kcal | Carbohydrates: 44g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 510mg | Potassium: 155mg | Fiber: 3g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 2mg