Recipe Overview

Chakli is a crisp, spiral-shaped savoury made from a blend of rice flour and gram flour,

delicately spiced and deep-fried to perfection. Known for its crunchy texture and

rich flavour, it is a popular tea-time snack enjoyed across Indian households.

Recipe Details

– Cuisine: Indian / Sindhi–Bhatia

– Course: Snack

– Diet: Vegetarian

– Preparation Time: 20 minutes

– Cooking Time: 20–25 minutes

– Difficulty Level: Moderate

Ingredients

Main Ingredients

– Rice flour – 400 gms

– Gram flour – 150 gms

– Asafoetida – ½ tsp.

– Red chilli powder – 3 tsp.

– Sesame seeds (til) – 1 tbsp.

– Butter – 2 tbsp.

– Salt – to taste

For Dough

– Water – as required

For Frying

– Oil – as required

Method

Step 1: Prepare the Dough

– In a paat or large bowl, combine rice flour, gram flour, asafoetida, red chilli powder,

butter and salt.  Mix well.

Step 2: Add Sesame Seeds

– Wash the sesame seeds and add them to the flour mixture.

Step 3: Knead the Dough

– Gradually add water and knead into a soft, smooth dough.

– Ensure there are no lumps.

Step 4: Shape the Chakli

– Heat oil in a kadai on a medium flame.

– Fill portions of the dough into a chakli mould (a round disc having a star shaped hole

in the centre) and press out spiral shapes directly  into the hot oil or onto a greased

surface before transferring to oil.

Step 5: Fry the Chakli

– Deep-fry on a medium flame till the chaklis turn crisp and golden brown in colour.

Step 6: Drain & Cool

– Remove and place on absorbent paper to drain excess oil.

– Allow to cool completely before storing.

Serving Suggestions

– Serve as a crunchy tea-time snack

– Pair with hot tea or coffee

– Can be served alongside other farsan items as part of a snack platter

Chef’s Tip

– Ensure the dough is neither too soft nor too hard; the right consistency ensures

smooth shaping and even frying

– Fry on medium heat—high heat will brown the chakli quickly without cooking it through.

Variations

– A milder version can be prepared by reducing the quantity of red chilli powder,

making it suitable for children and those who prefer less spice.

– For a more aromatic flavour, cumin seeds or carom (ajwain) seeds may be added to the

dough along with the sesame seeds.

– Some households add crushed black pepper for a sharper, peppery taste.

– For added texture, white sesame seeds and black sesame seeds can be used together.

– A multigrain version may be made by incorporating small quantities of whole wheat flour

or millet flour into the dough.

– A spicier version can be created by adding crushed green chillies or extra red chilli

powder to the mixture.

– For a lighter texture, a small quantity of hot oil may be mixed into the dough before

kneading, helping produce a crisper chakli after frying.

Storage & Make-Ahead Tips

– Store in an airtight container once completely cooled

– Stays fresh for up to 15 days

– Can be made in batches and stored for festive occasions

Nutritional Insight 

– Rich in carbohydrates from rice flour

– Provides some protein from gram flour

– Deep-fried, so best enjoyed in moderation

Did You Know?

Chakli is closely related to the South Indian murukku and has many regional variations,

differing in spices, flour combinations, and shaping techniques—yet all share the same

signature crunch.

Cultural Notes

Chakli is a festive staple, especially during celebrations like Diwali. In Bhatia households,

it is often prepared in large batches and shared with family and friends,

symbolising warmth, hospitality, and tradition.