Nut-Free Chakli
Discover the joy of making *Nut-Free Chakli*, a crunchy and flavorful Indian snack that’s perfect for tea time or festive occasions! This gluten-free recipe combines the earthy goodness of rice flour and besan (chickpea flour) with aromatic spices like cumin, asafoetida, and turmeric. A sprinkle of white sesame seeds adds a delightful crunch, while red chili powder delivers just the right amount of heat. Unlike traditional recipes that may include nut-based ingredients, this version is entirely nut-free—making it a safe and delicious choice for those with nut allergies. The dough is shaped into spirals using a chakli maker, then fried to golden perfection for a melt-in-your-mouth experience with every bite. Easy to make and incredibly addictive, this homemade chakli is a must-try snack for its crispy texture, vibrant flavor, and allergy-friendly appeal. Serve it as a standalone treat or pair it with your favorite hot beverage!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Rice flour
- 0.5 cup Besan (chickpea flour)
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- 2 teaspoons White sesame seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 3 tablespoons Butter or ghee
- 1 teaspoon Salt
- 1 cup Water
- 3 cups Oil for frying
Instructions
In a large mixing bowl, combine rice flour, besan, red chili powder, cumin seeds, sesame seeds, asafoetida, turmeric powder, and salt.
Add butter or ghee to the dry ingredients and mix well until it resembles a coarse meal.
Gradually add water to the mixture, kneading it into a soft, smooth dough. Ensure the dough is firm but not dry. If necessary, adjust the water quantity slightly.
Heat oil in a deep frying pan over medium heat.
Meanwhile, grease a chakli or murukku maker with a little oil and fit it with a star-shaped plate.
Fill the dough into the maker, and press the dough into spirals directly onto a small greased plate or butter paper.
Once the oil is hot, carefully add the chakli spirals into the oil. Do not overcrowd the pan.
Fry the chakli on medium heat until they turn golden brown, turning occasionally to ensure even cooking, about 3-4 minutes per batch.
Remove from oil and drain on paper towels to absorb excess oil.
Allow the chakli to cool completely before storing them in an airtight container.
Enjoy the crunchy chakli with tea or as a snack anytime!
Nutrition Facts
Calories |
7832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 755.5 g | 969% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 291.6 g | 106% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 6.3 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 177 mg | 14% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 880 mg | 19% | |
*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.
