Chakli

How to Make Chakli

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1. Steam the rice flour in a cloth-lined steamer for 10 minutes. Cool and sieve with the gram flour.

   Mark done Start 10 min timer

2. Mix in the butter, sesame seeds, cumin seeds, chilli powder, turmeric and salt. Add the warm water gradually and knead to a soft, smooth dough.

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3. Fill a chakli press fitted with a star disc. Press spirals about 6 cm across onto greased paper.

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4. Heat the oil to 170°C / 340°F. Fry the spirals in batches, 3 minutes on each side, until golden and the bubbling stops.

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5. Drain on kitchen paper and cool completely.

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Notes for Getting It Right

• Keep the dough covered while you work.
• Do not make the dough too wet; chakli turn soft.
• Press the spirals directly onto the paper to slide them into the oil.

Serving Suggestions

• Masala chai
• Murukku
• Mixture
• Diwali sweets

Leftovers and Storage

Keeps in an airtight tin for 2 weeks.

Questions About Chakli

Chakli Nutrition Facts

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (how much frying oil the food takes up cannot be known from the recipe). Why some recipes have none.