Authentic Chakli Recipe – Crispy Indian Snack with Cumin & Turmeric

Last Updated on 4 months by Neha Deshmukh

Authentic Chakli Recipe – Crispy Indian Snack with Cumin & Turmeric

Okay, let’s be real. Is there anything better than a crunchy, savory snack with a cup of chai? For me, it’s chakli all the way! This recipe is a family favorite, and I’m so excited to finally share it with you. It’s a little bit of effort, but trust me – the satisfying crunch is so worth it.

Why You’ll Love This Recipe

This chakli recipe isn’t just about a delicious snack; it’s about tradition. It’s the kind of recipe my grandmother used to make, filling the house with the warm, inviting aroma of spices. It’s perfect for festive occasions, afternoon tea, or just when you’re craving something seriously tasty. Plus, it’s surprisingly customizable – you can adjust the spice level to your liking!

Ingredients

Here’s what you’ll need to make these crispy delights:

• 2 cup wheat flour (approx. 240g)
• 0.25 cup rice flour (approx. 30g)
• 1 tsp cumin seeds (approx. 5g)
• 0.25 tsp turmeric powder (approx. 1.25g)
• 1 tsp Kashmiri red chilli powder (approx. 4g)
• 1 tsp salt (approx. 6g)
• 1 pinch asafoetida (hing) (approx. 0.5g)
• 0.5 cup water (approx. 120ml), or as needed
• Oil for frying

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Kashmiri Red Chilli Powder: Don’t skip this! It gives chakli that beautiful vibrant red color without making it overly spicy. It’s all about the color, honestly.
• Asafoetida (Hing): A tiny pinch goes a long way. It adds a unique savory flavor and, traditionally, is known to aid digestion – a bonus with all that deliciousness!
• Wheat & Rice Flour Blend: This combination is key for the perfect texture. Wheat flour gives structure, while rice flour adds that lovely crispness. You can experiment with the ratio slightly, but this is a great starting point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to steam the flours. Combine the wheat flour and rice flour in a pressure cooker. Add about a cup of water. Steam for 15 minutes without letting the whistle blow. This step is super important – it partially cooks the flour, giving chakli its unique texture.
2. Once steamed, take the flour off the heat and let it cool slightly. Then, sift it through a fine-mesh sieve to remove any lumps. You want a nice, smooth base for your chakli.
3. Now for the spices! In a bowl, mix together the cumin seeds, turmeric powder, Kashmiri red chilli powder, asafoetida, and salt. Add this spice mixture to the steamed flour and mix well.
4. Gradually add water, a little at a time, and knead the mixture into a soft, pliable dough. It shouldn’t be sticky, but it shouldn’t be too dry either.
5. Attach the star-shaped mould to your chakli maker. Grease the mould lightly with oil – this prevents the dough from sticking.
6. Take a portion of the dough and press it into the chakli maker. Press the maker onto a lightly oiled surface or a piece of wet cloth/butter paper to create those beautiful spiral shapes.
7. Heat oil in a deep frying pan or kadhai over medium heat. Once hot, carefully drop the chakli into the oil – don’t overcrowd the pan!
8. Fry the chakli until they are golden brown and crispy, flipping occasionally to ensure even cooking. This usually takes about 3-4 minutes per batch.
9. Remove the chakli from the oil and drain them on a paper towel-lined plate. Let them cool completely before storing.

Expert Tips

• Dough Consistency is Key: If the dough is too dry, the chakli will break. Too wet, and they won’t hold their shape. Add water gradually!
• Oil Temperature: Medium heat is your friend. Too hot, and they’ll burn on the outside before cooking through. Too low, and they’ll absorb too much oil.
• Don’t Overcrowd: Frying in batches ensures the oil temperature stays consistent and the chakli get nice and crispy.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level:
  • Mild: Reduce the Kashmiri red chilli powder to ½ tsp.
  • Medium: Stick with the 1 tsp.
  • Hot: Add ¼ tsp of regular red chilli powder along with the Kashmiri chilli powder.
• Regional Variations:
  • Maharashtra: Often includes a touch of sesame seeds in the dough.
  • Karnataka: Sometimes uses a little bit of urad dal (black gram) flour for extra crispness.
  • Goa: Can be flavored with a hint of vinegar for a tangy twist.
• Gluten-Free Adaptation: Substitute the wheat flour with a gluten-free flour blend. Jowar (sorghum) flour or bajra (pearl millet) flour work well.
• Festival Adaptations: During Diwali, I love adding a pinch of cardamom powder to the dough for a festive aroma. For Ganesh Chaturthi, you can make smaller chakli as offerings.

Serving Suggestions

Chakli is fantastic on its own, but it’s even better with…

• A steaming cup of masala chai.
• A dollop of green chutney or coconut chutney.
• As part of a festive snack platter.

Storage Instructions

Once cooled completely, store chakli in an airtight container at room temperature. They should stay crispy for up to a week (though they rarely last that long in my house!).

FAQs

Let’s answer some common questions:

• What is the best way to get the chakli to spiral correctly? Make sure your dough isn’t too soft, and the mould is well-greased. Practice makes perfect!
• Can I make the dough ahead of time? Yes, you can! Just wrap it tightly in plastic wrap and refrigerate for up to 2 days. Bring it to room temperature before using.
• What type of oil is best for frying chakli? Groundnut oil (peanut oil) or vegetable oil are good choices. They have a high smoke point and impart a neutral flavor.
• How do I adjust the spice level? As mentioned in the variations, adjust the amount of Kashmiri red chilli powder and add regular chilli powder for extra heat.
• Why is steaming the flour important? Steaming partially cooks the flour, resulting in a light and crispy texture. It’s a crucial step for authentic chakli!

Enjoy making (and eating!) these delicious chakli. I hope this recipe brings a little bit of Indian sunshine into your kitchen!