Authentic Chakli Recipe – Crispy Rice & Besan Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Chakli Recipe – Crispy Rice & Besan Snack

Okay, let’s be real – is there anything quite as satisfying as a crunchy, savory chakli with your evening chai? This recipe is a family favorite, and honestly, it’s the one I always fall back on when I want a little taste of home. It’s surprisingly easy to make, and the aroma while they’re frying… pure bliss! I first made these for Diwali when I was still learning to cook, and they were a hit – even with my notoriously picky aunties! Let’s get started, shall we?

Why You’ll Love This Recipe

This chakli recipe isn’t just about a delicious snack; it’s about tradition. It’s a recipe passed down through generations, perfect for festive occasions or just a little something to munch on. It’s crispy, flavorful, and totally addictive. Plus, it’s a great way to impress your friends and family with a little taste of authentic Indian goodness.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup rice flour
• ¼ cup besan flour (gram flour)
• 1 tsp red chilli powder (adjust to your spice preference!)
• ½ tsp sesame seeds
• ¼ tsp asafetida (hing)
• 3 tbsp hot cooking oil
• As needed water (about ½ – ¾ cup)
• As required salt
• To deep fry: groundnut oil

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference.

Rice Flour: Types and Quality

Using the right rice flour is key. I prefer using a medium-grain rice flour for chakli. It gives the perfect texture. You can find it at most Indian grocery stores. (Around 150g)

Besan Flour: Choosing the Right Grind

Besan flour (gram flour) adds a lovely nutty flavor and helps bind the chakli. Make sure it’s fresh! Stale besan can give a bitter taste. (Around 30g)

Sesame Seeds: Black vs. White – Flavor Differences

Traditionally, white sesame seeds are used, but I sometimes like to mix in a little black sesame for a more complex flavor. It’s totally up to you! (Around 3g)

Asafetida (Hing): A Key Flavor Component & Regional Variations

Don’t skip the hing! It adds a unique umami flavor that’s essential to chakli. A little goes a long way. Different regions in India use varying amounts, so feel free to adjust to your liking. (Around 1g)

Groundnut Oil: Why it’s Traditionally Used

Groundnut oil is the traditional choice for frying chakli because of its high smoke point and neutral flavor. It gives that authentic taste and helps achieve the perfect crispiness. But you can use other oils too (more on that later!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sieve the rice flour and besan flour into a mixing bowl. This gets rid of any lumps and makes for a smoother dough.
2. Add the salt, red chilli powder, sesame seeds, and hing to the flour mixture. Give it a good mix.
3. Now, heat up 3 tablespoons of cooking oil – not too hot, just warm. Pour this into the flour mixture and rub it in well with your fingertips. This is what gives the chakli its lovely texture.
4. Gradually add water, a little at a time, and start kneading the dough. You want a slightly sticky dough – not too soft, not too hard. Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This allows the flour to hydrate properly.
5. Time to get your chakli maker ready! Fill it with the dough and press it onto butter paper or a clean cotton cloth to form the chaklis.
6. Heat groundnut oil in a kadai (deep frying pan) over medium heat. To test if the oil is hot enough, drop a tiny pinch of dough into it. It should sizzle and come up to the surface immediately.
7. Fry 2-3 chaklis per batch, making sure not to overcrowd the pan. Fry until they’re golden brown and crispy, flipping them halfway through.
8. Drain the fried chaklis on paper towels to remove excess oil. Let them cool completely before storing them in an airtight container. Trust me, they’re hard to resist, but they’ll get even crispier as they cool!

Expert Tips

• Don’t overknead the dough: Overkneading can make the chakli tough.
• Oil Temperature is Key: Maintaining the right oil temperature is crucial for crispy chakli. Too low, and they’ll be soggy. Too high, and they’ll burn.
• Resting the Dough: Don’t skip the resting time! It makes a huge difference in the texture.

Variations

• Vegan Chakli Adaptation: Simply ensure your oil is vegan-friendly! The recipe is naturally vegan otherwise.
• Gluten-Free Confirmation & Notes: This recipe is naturally gluten-free, as long as your besan flour is certified gluten-free.
• Spice Level Adjustment – Mild to Spicy: Adjust the amount of red chilli powder to suit your taste. For a milder version, use ½ tsp or even ¼ tsp. For extra spice, add a pinch of cayenne pepper!
• Festival Adaptations (Diwali, Ganesh Chaturthi): During Diwali, my mom always adds a pinch of turmeric powder for a golden color. For Ganesh Chaturthi, we sometimes add a little grated coconut to the dough.

Serving Suggestions

Chakli is best enjoyed with a cup of hot chai, but it’s also great as a standalone snack. It pairs well with chutneys, raita, or even just a sprinkle of chaat masala.

Storage Instructions

Store cooled chakli 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 type of rice flour is best for chakli?

Medium-grain rice flour works best. It gives the perfect texture.

Can I make chakli dough ahead of time?

Yes, you can! Make the dough and store it in the fridge for up to 2 days. Bring it to room temperature before using.

How do I know if the oil is hot enough for frying chakli?

Drop a tiny pinch of dough into the oil. It should sizzle and come up to the surface immediately.

What if my chakli is breaking while frying?

The dough might be too dry. Add a little more water and knead it again.

How can I achieve a perfectly crispy texture?

Make sure the oil is at the right temperature and don’t overcrowd the pan. Also, let the chakli cool completely before storing.

Can I use a different oil for frying?

You can! Sunflower oil or vegetable oil are good alternatives, but groundnut oil gives the most authentic flavor.