Authentic Bangladeshi Chakri Recipe: Crispy Rice Snacks with a Twist

Ingredients

  • 2 cups Rice Flour
  • 1 cup Urad Dal Flour
  • 1 cup Water
  • 1 tsp Salt
  • 1 tsp Cumin seeds
  • 1 tsp Sesame seeds
  • 1/2 tsp Asafoetida (Hing)
  • 3 cups Oil for deep frying

Steps and instructions

  1. In a large bowl, combine the rice flour, urad dal flour, salt, cumin seeds, sesame seeds and asafoetida.
  2. Gradually add water to this mixture while stirring constantly to avoid lumps. Mix until you get a soft, pliable dough.
  3. Fill the dough into a chakli press fitted with the star-shaped nozzle.
  4. Press out spirals of the dough onto a piece of wax paper or a clean, dry cloth. You can make these about 5 inches in diameter.
  5. Heat the oil in a deep frying pan or kadai over medium heat.
  6. Once the oil is hot, carefully lift the chakli off the wax paper or cloth, and slide it into the oil.
  7. Fry the chakli until it turns golden brown on both sides. You can fry multiple chakli at the same time, but do not overcrowd the pan.
  8. Once fried, remove the chakli with a slotted spoon and drain on kitchen paper to remove excess oil.
  9. Allow the chakli to cool completely before storing in an airtight container. Serve as a snack with tea or coffee.

Tools for making

Recipe variations

  • Use whole wheat flour instead of rice flour for a healthier version.
  • Add spices like red chili powder, turmeric powder, or chaat masala for a spicier flavor.
  • Replace urad dal flour with besan (chickpea flour) for a different taste.
  • Add finely chopped fresh herbs like coriander leaves or mint leaves to the dough for a refreshing twist.
  • Try adding roasted and crushed peanuts or cashews to the dough for a crunchy texture.
  • For a gluten-free option, use gluten-free flours like sorghum flour or millet flour.
  • Experiment with different shapes and sizes of chakli using various nozzles in the chakli press.
  • Add a pinch of ajwain (carom seeds) or fennel seeds for a unique flavor.
  • Make a savory version by adding finely chopped onions, green chilies, and ginger-garlic paste to the dough.
  • For a vegan option, substitute ghee or butter with vegetable oil.

Recipe overview

Chakri, also known as chakli or murukku, is a popular Indian snack known for its crunchy texture and savoury flavour. This tasty treat is made from a combination of rice flour and urad dal flour, seasoned with cumin seeds, sesame seeds, and a pinch of asafoetida. The dough is shaped into spiral forms using a chakli press and then deep-fried to golden perfection. The result is a delightful snack that's perfect for pairing with a cup of tea or coffee. This recipe will guide you through the process of making homemade chakri, offering clear, step-by-step instructions. Prepare to impress your guests with these delightful, crispy spirals!

Common questions

  1. Can I use store-bought rice flour and urad dal flour?
    Yes, you can use store-bought rice flour and urad dal flour if you don't want to make them from scratch.
  2. What can I substitute for asafoetida (hing)?
    If you don't have asafoetida, you can substitute it with garlic powder or omit it altogether.
  3. Can I use a different shape for the chakli?
    Yes, you can use different shapes for the chakli. Feel free to experiment and use the shape that you prefer.
  4. Can I bake the chakli instead of deep frying?
    Traditionally, chakli is deep-fried to achieve its crispy texture. Baking may alter the texture, but you can try baking them at a low temperature if you prefer a healthier option.
  5. How long can I store the chakli?
    The chakli can be stored in an airtight container for up to 2-3 weeks. Make sure they are completely cooled before storing to maintain their crispiness.

Serving dishes and utensils

  • Chakli Press - A tool used to shape the dough into spiral patterns before frying.
  • Deep Frying Pan or Kadai - A wide and deep frying pan used to heat the oil and fry the chakli.
  • Slotted Spoon - A spoon with slots or holes that allows excess oil to drain when removing the fried chakli from the pan.
  • Kitchen Paper - Absorbent paper used to drain excess oil from the fried chakli.
  • Wax Paper or Clean Dry Cloth - Used as a surface to press out the chakli dough before transferring it to the frying pan.
  • Airtight Container - Used for storing the cooled and crispy chakli to maintain its freshness.

Origin stories

Chakri, also known as Chakli, is a popular snack that originates from India, particularly from the states of Maharashtra and Gujarat. It's an integral part of Diwali festivities, a time when homes are filled with the aroma of various sweets and snacks being prepared in abundance. Chakri gets its name from the Hindi word 'chakkar' which means circle or round. This name is quite apt as the snack resembles a spiral or a wheel. The snack is also enjoyed in other parts of India under different names. For instance, in southern India, it is known as 'Murukku'. Its history spans many centuries and is believed to have been a part of royal cuisines. Today, it is a beloved snack enjoyed by all, irrespective of age or social status, symbolizing the unity and diversity of Indian culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.