Gluten-Free Chakri
Crispy, flavorful, and perfect for snacking, this Gluten-Free Chakri recipe reimagines a beloved Indian snack with a twist that's ideal for gluten-sensitive food lovers. Made with a blend of rice flour and chickpea flour, these spirals are enriched with aromatic spices like cumin, carom seeds, turmeric, and black pepper, delivering bold flavors in every bite. The addition of butter or ghee gives the chakri a rich, melt-in-your-mouth texture, while deep-frying ensures they achieve the irresistible crunch that makes them so addictive. Designed to be gluten-free while retaining the authenticity of traditional chakri, this recipe is easy to follow and ready in under an hour, making it a delightful treat for celebrations, tea-time pairings, or everyday snacking. Store them in an airtight container to enjoy these golden spirals for days! Perfect keywords: gluten-free Indian snacks, crispy chakri, gluten-free recipes.
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Recipe Information
Ingredients
- 2 cups Rice flour
- 0.5 cup Chickpea flour (besan)
- 2 tablespoons Butter or ghee
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Carom seeds (ajwain)
- 1 teaspoon Salt
- 1.25 cups Water
- 2 cups Oil (for frying)
Instructions
In a large mixing bowl, combine rice flour and chickpea flour. Mix well.
Add cumin seeds, ground black pepper, turmeric powder, carom seeds, and salt to the flour mixture. Stir until all the spices are evenly distributed.
Melt the butter or ghee and add it to the dry ingredients. Mix thoroughly with your hands or a spatula until a crumbly texture is achieved.
Gradually add water to the mixture while kneading into a soft and pliable dough. Adjust the water quantity slightly if needed to achieve the right consistency.
Prepare a chakri maker/mold by greasing it lightly with oil. Fill the mold with the dough.
Heat oil in a deep frying pan over medium heat.
Pipe the dough into round spirals directly into the hot oil, ensuring they do not overlap.
Fry the chakri on medium heat, turning occasionally, until they are golden brown and crispy. This should take about 4-5 minutes.
Use a slotted spoon to remove the cooked chakri and drain them on paper towels to remove excess oil.
Repeat the process with the remaining dough.
Allow the chakri to cool completely before storing them in an airtight container.
Nutrition Facts
Calories |
5798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 504.7 g | 647% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 291.1 g | 106% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 6.9 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 130 mg | 10% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 813 mg | 17% | |
*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.
