Low Sodium Chakri
Discover the irresistible crunch of **Low Sodium Chakri**, a healthier twist on the traditional Indian snack that’s perfect for mindful nibbling. This recipe blends nutrient-rich rice flour and gram flour with fragrant carom and cumin seeds, while a touch of sesame seeds adds delightful texture. With a pinch of asafoetida and the warm kick of red chili powder, these spiraled snacks are bursting with bold yet balanced flavors—no extra salt required! Melted unsalted butter ensures a tender, flaky bite in every crispy coil, while the low-sodium approach makes it ideal for those watching their intake. Quick to prepare and ideal for sharing, these fried goodies pair beautifully with a hot cup of chai or as a guilt-free treat to curb your midday cravings. Perfectly golden and easy to store, **Low Sodium Chakri** promises all the authentic taste without the compromise!
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Recipe Information
Ingredients
- 2 cups rice flour
- 1 cup gram flour (besan)
- 1 teaspoon carom seeds
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1 pinch asafoetida (hing)
- 2 tablespoons unsalted butter, melted
- 1 cup warm water
- 1 tablespoon white sesame seeds
- 2 cups vegetable oil (for frying)
Instructions
In a large mixing bowl, combine rice flour, gram flour, carom seeds, cumin seeds, red chili powder, and a pinch of asafoetida.
Add the melted unsalted butter to the dry ingredients and mix until the mixture resembles breadcrumbs.
Gradually pour warm water into the mixture, kneading to form a smooth dough. The dough should be soft, but not sticky.
Add the white sesame seeds to the dough and knead it gently to distribute evenly.
Cover the dough with a damp cloth and let it rest for 10 minutes.
Meanwhile, heat vegetable oil in a deep frying pan over medium heat.
Divide the dough into four equal portions. Take one portion and shape it into a log.
Using a chakri maker, fill it with the dough log and press out spiral shapes onto small squares of parchment paper or directly into the oil, being careful not to burn yourself.
Gently slide the chakri off the paper (if using) into the hot oil.
Fry the chakri until they turn golden brown and crispy, flipping occasionally, about 2-3 minutes per side.
Remove the chakri using a slotted spoon and drain on paper towels.
Repeat the process with the remaining dough.
Store in an airtight container once completely cooled to maintain their crispiness.
Nutrition Facts
Calories |
5969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 512.8 g | 657% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 91 mg | 4% | |
| Total Carbohydrate | 329.9 g | 120% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 12.8 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1436 mg | 31% | |
*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.
