- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Serving: 5 People
- Calories: 5406 kcal
- Carbohydrate Content: 196.61 g
- Cholesterol Content: 133 mg
- Fat Content: 505.07 g
- Fiber Content: 7.3 g
- Protein Content: 32.93 g
- Saturated Fat Content: 85.43 g
- Serving Size: 1
- Sodium Content: 3633 mg
- Sugar Content: 18.41 g
- Trans Fat Content: 117.934 g
Chakli also is known as Chakri is a perfect Diwali snacks recipe. You can make chakri with wheat flour, Maida, and rice flour. Here I am sharing a chakri recipe that is made from rice flour; you can also check the wheat flour chakli recipe here. This Rice flour based crispy and savory pinwheels is perfect Indian snack that can be enjoyed with tea or anytime you feel hungry. Let’s learn to make Guajrati style Chakri with these easy to follow recipe steps.
Ingredients of Chakri Recipe
- Rice flour - 1 Cup
- Refined flour (maida) - ½ Cup
- Butter - 4 oz
- Ginger-green chili paste - 1 Tablespoon
- Salt - 1 Teaspoon
- Red chili powder - 1 ¼ Teaspoon
- Cumin seeds (jeera) - 1 ½ Teaspoon
- Buttermilk - 1 ½ Cup
- Turmeric powder - ¼ Teaspoon
- Oil for frying - 2 Cups
How to Make Chakri
Step 1: In a mixing bowl combine butter, ginger-green chilli paste, salt, red chilli powder, turmeric and cumin seed.
Step 2: Add the rice flour and refined flour and mix it then pour the buttermilk to knead a soft dough, yet warm dough. Keep aside.
Step 3: Now, use the chakri maker, tum the handle like lever, anticlockwise to open a cylinder like shaped container and place a small portion of the chakri dough, close it clockwise and rotate to pipe out circularly shaped Chakri's onto a parchment paper, by using a star like shaped disc’s that comes with the chakri maker. Again rotate handle anticlockwise to prevent dough from coming out.
Step 4: Heat the oil in a fryer and carefully lift each chakri using a flat spatula and deep-fry on MEDIUM heat until it gets a light golden colour and then fries on the other side too.
Step 5: Remove chakri from oil and store in airtight container.
Step 6: Enjoy this snack with hot tea or coffee or just as a snack.
Recipe from the book: Flavors of India