Dairy-Free Chakri
Discover the crisp and flavorful world of **Dairy-Free Chakri**, a delightful twist on the traditional Indian snack loved for its savory crunch and aromatic spice blend. Perfectly crafted with **rice flour and chickpea flour**, this recipe achieves a satisfying texture without any dairy, making it an ideal choice for vegans and those with dietary restrictions. Infused with **sesame seeds, cumin, carom seeds, turmeric, and red chili powder**, each bite is a harmonious dance of robust flavors, while a hint of asafoetida adds depth. This snack is deep-fried to golden perfection, resulting in irresistibly crispy spirals that pair wonderfully with tea or coffee. Simple to prepare and easy to store, dairy-free chakri is the **ultimate gluten-free, vegan Indian treat** for festive occasions or everyday indulgence.
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Recipe Information
Ingredients
- 250 grams Rice flour
- 100 grams Chickpea flour (besan)
- 250 milliliters Water
- 2 tablespoons Sesame seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Carom seeds (ajwain)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Salt
- 500 milliliters Neutral oil (for frying)
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the rice flour and chickpea flour.
Add sesame seeds, cumin seeds, carom seeds, turmeric powder, red chili powder, asafoetida, and salt. Mix well to combine the dry ingredients.
In a small saucepan, bring 250 ml of water to a boil. Once boiling, add 2 tablespoons of olive oil to the water.
Carefully pour the boiling water into the flour mixture while stirring continuously with a spatula to form a smooth dough.
The dough should be soft, non-sticky, and easy to handle. If it appears too dry, add a little more water gradually.
Preheat the oil in a deep frying pan over medium heat. Ensure the oil is hot but not smoking.
Divide the dough into smaller portions and fill a chakri or murukku maker with a star attachment.
Press the dough directly into the hot oil in a spiral motion to form chakris. Fry several at a time, ensuring not to overcrowd the pan.
Fry until the chakris turn golden brown and crispy, flipping gently to cook both sides evenly, approximately 4-5 minutes per side.
Using a slotted spoon, remove the chakris from the oil and drain on paper towels to remove excess oil.
Repeat the process with the remaining dough. Allow the chakris to cool completely before storing in an airtight container.
Serve as a crunchy snack or with your tea or coffee.
Nutrition Facts
Calories |
6101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 548.7 g | 703% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 264.6 g | 96% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 11.2 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1199 mg | 26% | |
*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.
