Chakri
Delight your taste buds with the irresistible crunch of Chakri, a traditional Indian snack that's perfect for festive celebrations or anytime cravings! Made with a harmonious blend of rice flour and gram flour (besan), this recipe gets its distinctive flavor from aromatic spices like cumin seeds, sesame seeds, asafoetida, and a touch of red chili powder for a gentle kick. The dough, enriched with buttery goodness, is shaped into beautiful spirals using a chakri maker and deep-fried to golden perfection, resulting in a crispy, savory snack that's simply irresistible. Perfect for family gatherings or as a teatime treat, these homemade Chakris are a testament to the simplicity and charm of Indian cooking. Enjoy them fresh out of the pan or store them in an airtight container for a snack that stays crispy and delicious for days! Ideal keywords: "Crispy Chakri Recipe," "Traditional Indian Snack," "Easy Chakri Making at Home," "Festive Snacks," "Murukku Recipe."
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Recipe Information
Ingredients
- 2 cups Rice flour
- 1 cup Gram flour (Besan)
- 2 tablespoons Butter
- 1 teaspoon Cumin seeds
- 1 tablespoon Sesame seeds
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Asafoetida (Hing)
- 1 teaspoon Salt
- 1 cup Water
- 500 ml Oil
Instructions
In a large mixing bowl, combine the rice flour, gram flour, cumin seeds, sesame seeds, red chili powder, turmeric powder, asafoetida, and salt. Mix well.
Add the butter to the dry ingredients and rub it in with your fingers until the mixture resembles coarse crumbs.
Slowly add water to the mixture, a little at a time, and knead into a smooth, soft dough. The dough should be pliable but not sticky.
Heat oil in a deep frying pan over medium heat. Ensure the oil is hot enough by dropping a small piece of dough into it; if it rises to the surface quickly, the oil is ready for frying.
Divide the dough into small portions. Fill a chakri maker or a murukku press with one portion of the dough.
Carefully press the dough through the chakri maker directly into the hot oil in spirals, taking care not to overcrowd the pan.
Fry the chakris, turning them occasionally, until they are golden brown and crispy. This should take about 2-3 minutes per side.
Remove the fried chakris with a slotted spoon and drain on paper towels to remove excess oil.
Repeat the process with the remaining dough until all chakris are fried.
Let the chakris cool completely before storing them in an airtight container to maintain their crispness.
Nutrition Facts
Calories |
5983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 499.8 g | 641% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 328.8 g | 120% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 13.0 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1428 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
