Crispy, Crunchy Savory Spirals

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This crunchy snack is just as good at tea time as it is for a special occassion. Traditional chaklis are made with a special chakli making mold.

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  • 2 cups rice flour
  • 1 cup moong daal flour
  • 1/2 cup ghee
  • 1 tsp red chilli powder
  • 1 tbsp cumin seeds lightly roasted
  • 1 tbsp thymol seeds lightly roasted
  • 2 tbsps sesame seeds lightly roasted
  • Salt to taste
  • Vegetable/ canola/ sunflower cooking oil for deep frying

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

  • Total Time: 40 minutes
  • Yield: Approximately 30 Chaklis

  • Sieve the 2 flours together.
  • Mix all the other ingredients in the flour.
  • Melt and cool the ghee. Pour it, a little at a time onto the flour mixture and knead. For Chakli, you need to make a dough that is medium soft and smooth so, when all the ghee is used up, add cool water, a little at a time and keep kneading till you reach the required consistency. Taste dough and season with salt. Mix well.
  • Fill some of the dough in a chakli mold or icing bag (with a large nozzle).

  • Pipe out spirals - 3" diameter - onto a baking sheet.
  • Heat the oil in a pan on a medium flame.
  • Deep fry the chaklis till golden. Drain on paper towels, cool and store in an air-tight container.

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