Crispy Chakli at Home

📝 Ingredients:

• 2 cups rice flour
• ½ cup besan (gram flour)
• 2 tbsp butter or ghee (at room temperature)
• 1 tsp white sesame seeds (til)
• 1 tsp carom seeds (ajwain) or cumin seeds
• ½ tsp turmeric powder
• 1–2 tsp red chili powder (adjust to taste)
• ½ tsp asafoetida (hing)
• Salt – as per taste
• Water – as needed to make dough
• Oil – for deep frying

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👩‍🍳 Method:

1. Prepare the Dough:

1. In a large bowl, mix rice flour, besan, sesame seeds, ajwain, chili powder, turmeric, hing, and salt.
2. Add butter/ghee and mix well until the flour looks crumbly.
3. Slowly add water, little by little, and knead into a soft, smooth dough (not too sticky, not too hard).

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2. Shape the Chakli:

1. Grease the inside of a chakli maker (mould) with a little oil.
2. Use the star-shaped disc (for traditional chakli).
3. Fill the dough inside and press to form spirals on a butter paper or directly into hot oil.

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3. Fry the Chakli:

1. Heat oil in a kadhai on medium flame (not too hot).
2. Gently slide the spirals into the oil.
3. Fry until golden brown and crisp on both sides.
4. Remove and place on paper towels to drain excess oil.

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4. Serve & Store:

• Let them cool completely.
• Store in an airtight container – stays fresh for 2–3 weeks.
• Enjoy with tea, coffee, or as a festive snack.

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🌟 Tips:

• If the dough is too hard → Chakli will break. Add a little water.
• If the dough is too soft → Chakli will absorb more oil. Add some rice flour.
• Always fry on medium heat for best crispness.

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✨ That’s it! Crispy, crunchy, homemade Chakli ready for Diwali 🪔🎉