Authentic Chakli Recipe – Besan, Ajwain & Tomato Snack

Last Updated on 4 months by Neha Deshmukh

Authentic Chakli Recipe – Besan, Ajwain & Tomato Snack

Introduction

Oh, Chakli! Just the smell of these crispy, savory spirals frying brings back so many childhood memories. My grandmother used to make a huge batch during Diwali, and the whole house would be filled with this incredible aroma. It’s a snack that’s always a hit, and honestly, it’s not as tricky to make as you might think. I’m so excited to share my family’s authentic Chakli recipe with you – it’s a little bit of love in every bite!

Why You’ll Love This Recipe

This Chakli recipe is special because it strikes the perfect balance between flavour and texture. It’s wonderfully crunchy, subtly spiced, and has a lovely hint of tanginess from the tomato. Plus, the addition of ajwain (carom seeds) isn’t just about taste – it’s also great for digestion! It’s a fantastic snack to enjoy with your evening tea, or to offer guests during festivals.

Ingredients

Here’s what you’ll need to make a couple of boxes of these delightful Chaklis:

• 2 cups Besan / Gram Flour
• ?? cup Rice Flour (about ¾ cup works well)
• 1 tsp Kashmiri Red Chilli Powder
• ?? tsp Turmeric Powder (about ½ tsp)
• Pinch of Hing / Asafoetida
• 1 tsp Salt
• 2 tbsp Butter, softened
• ?? tsp Carom Seeds / Ajwain (about 1 tsp)
• 1 Tomato
• Water for kneading
• Oil for frying

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Besan (Gram Flour) – The Foundation
This is the star of the show! Make sure your besan is fresh for the best flavour and texture.

Rice Flour – Achieving the Perfect Crisp
Rice flour is key for that signature Chakli crunch. Don’t skip it! It helps create a light and airy texture.

Kashmiri Red Chilli Powder – For Colour and Mild Heat
I love using Kashmiri chilli powder because it gives a beautiful vibrant red colour without being overly spicy. You can adjust the amount to your liking, of course.

Hing (Asafoetida) – The Umami Boost
A tiny pinch of hing goes a long way! It adds a wonderful savoury depth – almost an umami flavour – that really elevates the Chakli. If you’re not familiar with it, don’t be scared, it mellows out when cooked.

Carom Seeds (Ajwain) – Digestive Benefits & Flavour
Ajwain isn’t just delicious; it’s also known for its digestive properties. My grandmother always said it helps with bloating after a festive feast!

Tomato – The Binding Agent & Subtle Sweetness
The tomato paste helps bind the dough and adds a subtle sweetness that balances the spices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blend the tomato to a smooth paste – and don’t add any water! We want a concentrated flavour.
2. In a large bowl, sift together the besan, rice flour, turmeric, red chilli powder, hing, and salt. Sifting is important to remove any lumps and ensure a smooth dough.
3. Add the softened butter and carom seeds to the flour mixture. Use your fingertips to rub the butter into the flour until it resembles breadcrumbs.
4. Now, sieve the tomato paste to remove any skin or seeds. This will give you a smoother Chakli. Add the sieved tomato paste to the flour mixture.
5. Time to knead! Gradually add water, a little at a time, and knead until you form a soft, pliable dough. It shouldn’t be sticky, but it shouldn’t be too dry either.
6. Grease the inside of a chakli maker with a little oil. This prevents the dough from sticking. Fill the chakli maker with the dough.
7. Heat oil in a deep frying pan or kadhai over medium heat. Once hot, press the dough through the chakli maker in circular motions directly into the oil. Be careful not to overcrowd the pan!
8. Fry the Chaklis until they are golden brown and crispy. This usually takes about 2-3 minutes per batch. If you like, add a few curry leaves to the hot oil during the last few seconds of frying for extra flavour.
9. Remove the Chaklis from the oil and drain them on kitchen paper towels. Once cooled, break them into smaller pieces and store in an airtight container.

Expert Tips

• The consistency of the dough is crucial. If it’s too dry, the Chaklis will be hard. If it’s too wet, they’ll absorb too much oil.
• Make sure the oil is hot enough before adding the Chaklis. If the oil isn’t hot enough, they’ll be soggy.
• Don’t move the Chaklis around too much while they’re frying. Let them cook undisturbed for the best results.

Variations

• Vegan Chakli Adaptation: Substitute the butter with an equal amount of vegan butter or oil.
• Gluten-Free Considerations: This recipe is naturally gluten-free, as long as your besan and rice flour are certified gluten-free.
• Spice Level Adjustment: Feel free to adjust the amount of red chilli powder to suit your spice preference. You can also add a pinch of black pepper for extra heat.
• Festival Adaptations (Diwali, Ganesh Chaturthi): During Diwali, I sometimes add a little bit of grated coconut to the dough for a festive touch. For Ganesh Chaturthi, you can shape the Chaklis into small flower shapes!

Serving Suggestions

Chakli is delicious on its own, but it’s even better with a cup of hot chai! It also pairs well with chutneys, like mint-coriander chutney or tamarind chutney.

Storage Instructions

Store cooled Chaklis in an airtight container at room temperature for up to a week. They tend to lose their crispness over time, so it’s best to enjoy them fresh.

FAQs

What is the best type of oil to fry Chakli in?

Groundnut oil or vegetable oil are both good choices. They have a high smoke point and a neutral flavour.

Can I make the Chakli dough ahead of time?

Yes, you can! You can prepare the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before using it.

How do I get the Chakli to come out perfectly crisp?

The key is to use the right amount of rice flour, ensure the oil is hot enough, and don’t overcrowd the pan.

What can I substitute for Hing (Asafoetida)?

If you can’t find hing, you can omit it, but it does add a unique flavour. A tiny pinch of garlic powder can be a very distant substitute.

Why is rice flour used in Chakli, and can I omit it?

Rice flour is essential for the crispy texture. You really can’t omit it and expect the same results! It provides a lightness that besan alone can’t achieve.