Chakli
Recipe GLPR4ea1a3247ce3ab
Chakli is a beloved Indian spiral-shaped savory snack made from roasted whole wheat flour, seasoned with red chili and sesame seeds, then deep-fried until golden and crispy. The dough is piped through a chakli maker into delicate spirals and fried to create a crunchy, aromatic treat perfect for tea time or as an appetizer.
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Ingredients
2 cups Whole wheat flour (chapati atta)
6 tablespoons or more Oil for heating and frying
3 teaspoons Red chili powder
3 tablespoons Sesame seeds
to taste Salt
½ cup plus 3 tablespoons Plain yogurt
Directions
Place whole wheat flour in a heatproof container that will fit inside your pressure cooker. Add water to the pressure cooker to reach about 1 inch height, then carefully place the flour-filled container inside. Cover the container loosely and seal the pressure cooker. Cook on medium heat for 3–4 pressure whistle cycles.
Allow the pressure to release naturally, then carefully remove the container from the cooker. The flour will have fused into a hard lump; once it cools enough to handle (but while still warm), break it apart with your hands and crumble it back into powder form. Sift if needed to remove any lumps.
While the flour is still warm, add sesame seeds, red chili powder, and salt. Mix thoroughly to distribute the seasonings evenly.
Pour 3 tablespoons of oil into the seasoned flour. If the flour has cooled, use warm or room-temperature oil. Mix well with your hands until the oil is fully incorporated into the flour.
Add half a cup of yogurt plus 3 tablespoons in small increments while kneading with your hands, adding more yogurt gradually as needed until a stiff dough forms. The amount of yogurt required may vary depending on flour quality.
Heat oil for deep frying in a pan on medium heat. Meanwhile, prepare a chakli maker (sev maker) fitted with the star-shaped chakli disk. Line your work surface with parchment paper or aluminum foil.
Fill the chakli maker container tightly with the prepared dough. Close the lid securely. Using one hand to twist the handle and the other to guide the maker in a spiral motion, pipe the dough directly onto the parchment paper in coil-shaped spirals. Pinch the dough to seal the end of each spiral so it holds its shape. Shape 5–6 chaklies at a time.
Test the oil temperature by dropping a tiny piece of dough into it. The oil is ready when the dough piece rises to the surface in 1–2 seconds. If it rises too quickly, the oil is too hot; if it takes longer than 2 seconds, the oil needs more heat.
Carefully slide the chakli spirals into the hot oil, frying only a few at a time to avoid crowding. Fry until golden brown and crispy on both sides, flipping as needed for even browning (approximately 2–3 minutes total).
Using a slotted spoon, remove the fried chaklies and drain them on a paper towel-lined plate to remove excess oil. Cool before serving.
