These spiral- shaped crunchy snacks are made using the perfect blend of rice flour, besan and spices and deep fried to golden brown perfection that gives an explosion of flavours in every bite.
This delightfully scrumptious snack is often made in India during the festival of Diwali.
TIPS
To make the chakri spicy, add more red chili powder or even ginger-green chili paste
If the chakri breaks while forming them, add 1 to 2 tablespoon of water and knead again.
If chakris are not getting proper shape, this means dough is too moist. Add some flour and knead again.
Fry chakri on medium flame. Add a tiny piece of the dough in the hot oil. If it rises to the surface in 3 to 4 seconds and begin to sizzle, oil is ready.
Do not fry chakri at a low heat. This will make them soggy with oil and they will become soft instead of crispy and crunchy.
Do not fry chakri at a high heat as this will brown them too fast and can burn them.
INGREDIENTS
1 cup rice flour
1/2 cup besan
1/4 cup yogurt
2 tablespoon butter (melted)
3/4 cup water
1/4 tsp turmeric powder
1/2 tsp carom seeds
1/2 tsp cumin seeds
1 tsp red chili powder
1/4 tsp asafetida
1 tbsp sesame seeds
Salt as per taste
Oil for deep frying
INSTRUCTIONS
First take the rice flour and gram flour in a bowl.
Add the carom seeds, cumin seeds, sesame seeds, turmeric powder, red chili, asafetida and salt.
Mix everything with a spoon.
Add melted butter and yogurt to the flour mixture.
Mix the butter with a spoon first. When the mixture becomes warm, then use your fingertips to thoroughly combine.
In a saucepan, heat water until it starts boiling.
Add this hot water in parts to the flour mixture. Mix with a spoon. Add more hot water as required. Mix with a spoon first and then using slightly damp hands knead to a firm yet pliable dough.
Cover and let the dough rest for 30 minutes.
Apply some oil in the chakri maker and place a portion of the dough inside it.
Tighten the lid and press the chakri maker to prepare the chakri. Make the chakri on butter paper or aluminum foil, so that it is easy to remove them.
Break the dough towards the end and press it to the last concentric circle of the spiral.
Heat oil for deep frying in a pan. Take a small piece of the dough and check the temperature of the oil.
If the dough comes up gradually, then the oil is ready. If the dough sits at the bottom, the oil is still cold. If the piece of dough comes up briskly and quickly, the oil is too hot.
Lift the chakli gently and slide into the hot oil.
Fry 3 to 4 chakri at a time. Do not over crowd the kadai or pan while frying.
Fry them until crisp and golden.
Drain them on paper towels to remove extra oil.
Make chakri with the remaining dough on the parchment paper. Cover them with a dry kitchen napkin, so that they don't dry out.
Fry the remaining batches in the same way. Once they come at room temperature, then store them in an airtight box or jar. Keep the jar in a cool dry place at room temperature.
Serve chakri plain as a snack or with some masala chai or ginger
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