Chakali Recipe

Chakali is a popular Indian snack, especially enjoyed during the Diwali festival. This crispy, spiral-shaped savory treat is made from a blend of flours and seasoned with spices, making it a perfect festive snack. In this blog, we’ll walk you through a traditional yet easy Chakali recipe, from the prep to serving. Whether you’re a beginner or an experienced cook, you’ll find tips on how to make the best Chakali for Diwali.

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Prep Time 20

Cook Time 30

Total Time 50

Course Festive Treats, Snack

Cuisine Diwali Special, Indian

Calories 120 kcal

Equipment

Chakali press (Murrukku maker)
Mixing bowl
Frying pan
Slotted spoon
Plate lined with paper towels

Ingredients

2 cups rice flour
1 cups gram flour (besan)
1 tablespoon sesame seeds
1 teaspoon cumin seeds
1 teaspoon ajwain (carom seeds)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 tablespoon butter (room temperature)
Salt to taste
Water for dough
Oil for frying

Instructions

Prepare the Dough :
In a large bowl, mix rice flour, gram flour, sesame seeds, cumin seeds, ajwain, turmeric powder, red chili powder, and salt. Add the butter and rub it into the flour mixture until it resembles breadcrumbs.
Add Water Gradually :
Slowly pour water into the flour mixture, kneading it until you have a soft, non-sticky dough. Make sure the dough is pliable and smooth but not too wet.
Shape the Chakali :
Fill the Chakali press with the dough and press out spirals onto a flat surface or directly over the frying pan.
Fry the Chakali :
Heat oil in a deep frying pan. Gently slide the Chakali into the hot oil, frying on medium heat until golden brown. Flip as needed for even cooking.
Drain Excess Oil :
Use a slotted spoon to remove the fried Chakalis and place them on a plate lined with paper towels to absorb any excess oil.
Cool and Store :
Once cooled, store the Chakalis in an airtight container to maintain their crispness for days.

Notes

Adjust the spice level according to your preference by adding more or less chili powder.
You can add asafoetida (hing) for an extra punch of flavor.
If the dough is too soft, add more rice flour. If it’s too dry, add a little water.