📝 About This Recipe
A quintessential centerpiece of the Diwali 'Faral' platter, Chakli is a savory, crunchy snack that embodies the festive spirit of the Festival of Lights. These golden, spiked spirals are crafted from a delicate blend of rice flour and gram flour, infused with aromatic carom seeds and toasted sesame. The secret to their addictive melt-in-the-mouth texture lies in the 'moyen'—the perfect infusion of hot butter into the flour before kneading.
🥗 Ingredients
The Flour Base
- 2 cups Rice Flour (fine quality, sifted)
- 1/2 cup Besan (Gram Flour) (roasted slightly for better aroma)
- 1/4 cup Fried Gram Flour (Dalia powder) (finely ground and sieved)
Aromatics and Spices
- 1 teaspoon Ajwain (Carom Seeds) (crushed between palms)
- 1.5 tablespoons White Sesame Seeds (toasted)
- 1.5 teaspoons Kashmiri Red Chili Powder (adjust for heat preference)
- 1/4 teaspoon Turmeric Powder
- 1/4 teaspoon Asafoetida (Hing) (strong grade)
- 1 teaspoon Salt (or to taste)
Fats and Liquids
- 3 tablespoons Unsalted Butter (melted and hot)
- 1.25 cups Water (warm, added gradually)
- 2 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, sift together the rice flour, besan, and fried gram powder to ensure there are no lumps and the mixture is aerated.
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2
Add the sesame seeds, crushed ajwain, red chili powder, turmeric, hing, and salt to the flour mixture. Whisk thoroughly to distribute the spices evenly.
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3
Heat 3 tablespoons of butter until it is bubbling hot. Carefully pour this over the flour mixture. You should hear a sizzling sound; this is crucial for a crispy texture.
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4
Using a spoon, mix the hot butter into the flour. Once cool enough to touch, use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs and holds its shape when pressed in your palm.
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5
Gradually add warm water, a little at a time, and begin kneading. Aim for a dough that is soft and pliable, but firm enough to hold its shape. It should not be sticky or too dry.
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6
Cover the dough with a damp cloth and let it rest for 10-15 minutes. This allows the rice flour to hydrate properly.
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7
Grease the interior of a Chakli maker (press) and select the star-shaped disc. Lightly grease your hands and the disc.
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8
Take a portion of the dough, shape it into a cylinder, and place it inside the Chakli maker. Tighten the lid.
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9
On small squares of parchment paper or a greased plastic sheet, press the dough out in a circular motion to form spirals (usually 3-4 rounds). Pinch the end of the spiral firmly to the body so it doesn't open while frying.
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10
Heat the oil in a deep kadai or heavy-bottomed pan over medium heat. To test, drop a small piece of dough; it should rise to the surface steadily without browning instantly.
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11
Carefully lift the parchment paper and slide the chakli into the hot oil. Do not overcrowd the pan; fry 3-4 at a time depending on the pan size.
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12
Let the chakli fry undisturbed for a minute until they firm up. Then, using a slotted spoon, gently flip them over.
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13
Fry on medium-low heat until the oil stops sizzling and the bubbling subsides significantly. This indicates the moisture has evaporated and the chakli is cooked through.
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14
Remove the golden-brown chaklis and drain them on paper towels to remove excess oil.
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15
Allow them to cool completely to room temperature—they will become crispier as they cool. Store in an airtight container for up to 3 weeks.
💡 Chef's Tips
If the chakli breaks while forming the spirals, the dough is too dry; add a teaspoon of water and re-knead. If the chakli is too soft after frying, the oil was likely too cold or they weren't fried long enough. Always fry on medium-low heat; high heat will brown the outside quickly while leaving the inside raw and chewy. Seal the ends of the spirals tightly to prevent them from unraveling in the hot oil. For a vegan version, replace butter with 3 tablespoons of smoking hot oil.
🍽️ Serving Suggestions
Serve as a part of a traditional Diwali Faral platter alongside Sweet Shankarpali and Poha Chivda. Pairs beautifully with a steaming cup of Masala Chai during evening festivities. Serve with a side of spicy coriander chutney or a tangy mango pickle for an extra kick. Crush leftover chaklis over a bowl of yogurt and top with tamarind chutney for a quick 'Chakli Chaat'.