Indian Chakli
Indian Chakli is a crispy, spiral-shaped snack made from a flavorful blend of gram flour and rice flour, seasoned with chili, turmeric, sesame, and aromatic ajwain seeds. Deep-fried to golden perfection, each bite delivers a satisfying crunch and a hint of spice, making it the perfect companion to a warm cup of chai. This traditional savory treat is distinctive for its intricate spiral shape, bold spices, and melt-in-your-mouth texture—ideal for festive occasions or everyday snacking.
Ingredients:
- ½ cup (1.5g) gram flour (also sold as besan or chickpea flour)
- 1 cup (237g) rice flour
- ½ tsp (2.5 ml) chili powder
- ½ tsp (2.5 ml) turmeric powder
- 1 tsp (5 ml) sesame seeds
- ½ tsp (2.5 ml) ajwain seeds or cumin seeds
- ¼ tsp (1 ml) asafoetida, optional
- ½ tsp (2.5 ml) salt
- 2 tbsp (30 ml) ghee
- 10 to 14 tbsp (148 to 207 ml) water, as needed
- Peanut oil for frying
- Cup of chai for serving, optional
Method:
In a bowl, whisk together the urad dal flour, rice flour, chili powder, turmeric powder, sesame seeds, ajwain or cumin seeds, asafoetida if using, and salt. Stir in the ghee and half the water and knead to bring to the dough together. Continue kneading in water, a tablespoon at a time, until the dough is no longer crumbly but is also not yet sticky. You should have a smooth and soft dough – keep kneading if this has not yet been achieved.
Add the dough to a pastry bag fitted with a medium star or round tip. Cut parchment paper into 35-40 squares, about 6 inches by 6 inches (15.24×15.24cm). Starting on the outside and moving in, pipe a tight spiral of dough onto each parchment square.
Heat enough oil for frying in a large, heavy bottomed skillet or wok until the oil reaches 325 F (160 C). Carefully flip a few of the piped spirals onto the oil so that the parchment is now on top of the dough. Remove the parchment when it separates easily from the dough using tongs. Make sure not to crowd the pan – the chakli need to be cooked in small batches. After 1 to 2 minutes, flip the chakli over and continue frying for another 1 to 2 minutes, or until they turn golden brown.
Using a slotted spoon, transfer the chakli to a paper towel lined tray to drain. Allow to cool and serve immediately with chai, or store in an airtight container.