Snacks · Nashta
Chakli
Deep-fried rice-flour spirals
A crisp, brown, spicy (tikho) fried snack made from a soft dough of rice flour and gram flour with butter, sesame and chilli, pressed through a chakli mould (murukku-style press) straight into hot oil. A tea-time savoury that can be eaten at any time of day.
Ingredients
Make
Method
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Mix the rice flour and gram flour with the asafoetida, chilli powder, butter and salt.
Wash the 1 tbsp til seeds and add them to the flour mixture.
Add water and knead to a soft dough.
Heat oil in a kadhai (deep frying pan). Press bits of dough through a chakli mould into the oil.
Fry the chakli until crisp and brown, then let them cool.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Tea-time savoury, though it can be served as a snack any time of day.
Nutrition
EstimatedPer serving
330 kcal
- Protein
- 7 g
- Carbohydrate
- 47 g
- Fat
- 12 g
We estimate about 9 servings from the weight of the dish.
Whole recipe
2,950 kcal
- Protein
- 61 g
- Carbohydrate
- 419 g
- Fat
- 111 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Good to know
Store in an airtight container; shelf life about 15 days.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos