Soy-Free Chakli
Delight in the crunchy goodness of **Soy-Free Chakli**, a gluten-free variation of the beloved Indian snack that’s perfect for festive occasions or everyday indulgence. Made with a unique blend of **rice flour** and **chickpea flour (besan)**, this recipe eliminates soy while still delivering the iconic crispy texture you crave. The dough is infused with aromatic spices like **cumin seeds, turmeric, and a hint of asafoetida**, with an extra crunch provided by **sesame seeds**. Deep-fried to golden perfection, each spiral is a celebration of flavor and tradition. Whether you're preparing for Diwali or looking for a flavorful tea-time snack, these chaklis, with their buttery richness and spicy kick, will leave everyone reaching for seconds. Plus, they are easy to store, making them a convenient make-ahead treat.
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Recipe Information
Ingredients
- 2 cups Rice flour
- 1 cup Chickpea flour (Besan)
- 4 tablespoons Butter
- 1.5 cups Water
- 2 tablespoons Sesame seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Red chili powder
- 0.5 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 4 cups Oil for deep frying
Instructions
In a large mixing bowl, combine rice flour, chickpea flour, sesame seeds, cumin seeds, red chili powder, asafoetida, turmeric powder, and salt.
Heat the butter in a small saucepan until melted, then add the water and bring to a gentle boil.
Slowly pour the hot butter-water mixture into the mixing bowl with the dry ingredients. Stir continuously using a wooden spoon to form a smooth dough.
Let the dough cool slightly until it's comfortable to handle with your hands.
Divide the dough into small portions. Roll each portion into a cylindrical log that fits into your chakli maker or a piping bag equipped with a star nozzle.
Prepare a clean, flat surface or parchment paper to form the chaklis. Using the chakli maker, pipe circular spirals of dough (chaklis) onto the surface.
In a deep frying pan, heat the oil on medium-high heat. To check if the oil is ready, drop a small piece of dough into the oil; if it rises to the surface immediately with bubbles, the oil is ready.
Carefully add a few chaklis into the hot oil without overcrowding. Fry them on medium-low heat until they turn golden brown and crisp.
Remove the chaklis using a slotted spoon and drain them on paper towels to remove excess oil.
Allow them to cool completely, then store in an airtight container to maintain their crispiness.
Nutrition Facts
Calories |
10544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1015.0 g | 1301% | |
| Saturated Fat | 161.3 g | 807% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 2761 mg | 120% | |
| Total Carbohydrate | 331.6 g | 121% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 14.2 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1471 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.
