Chakri ચકરી

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Chakri ચકરી
A delicious and attractive snack made with rice flour. Traditionally made during Diwali celebrations. There are many recipes available but I have found this one the best. It is Preetimami's mum Madhuba's invention. The dough is easy to make and handle and the resulting chakris are melt-in-your-mouth soft but crunchy. Make sure all the masalas are ground. This will prevent clogging of the nozzle while creating the spirals.
Chakri ચકરી
Course Diwali, Snack
Cuisine Gujarati, Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
pieces
Ingredients
Masalas/Spices
Equipment
Course Diwali, Snack
Cuisine Gujarati, Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
pieces
Ingredients
Masalas/Spices
Equipment
Chakri ચકરી
Instructions
  1. Transfer cream to a big container
  2. Add all the masalas
    Add all the masalas
  3. Add the soaked tapioca seeds without the water
  4. Add the rice flour and knead into dough. Add extra flour if required. The dough should be soft but still pliable. Keep for up to 2 hours before continuing to the next step.
  5. Fill up the Chakri maker.
    Fill up the Chakri maker.
  6. Holding the chakri-maker at an angle and keeping it very close to the squares, pipe 3 inch spirals on each square. Pipe up to 8 at a time.
    Holding the chakri-maker at an angle and keeping it very close to the squares, pipe 3 inch spirals on each square. Pipe up to 8 at a time.
  7. Sometimes the dough will break at intervals, just patch up the 'noodle' as you make each chakri. Also ensure that the machine is tightly packed, this will help in producing a continuous noodle.
    Sometimes the dough will break at intervals, just patch up the 'noodle' as you make each chakri. Also ensure that the machine is tightly packed, this will help in producing a continuous noodle.
  8. Heat up the oil in the frying pan.
  9. Flop each chakri carefully into your palm and slide gently into the hot oil. If the pan is big enough, you can fry up to 5 chakris at a time.
  10. Keep turning the chakris in the oil. Remove when golden brown.
  11. Continue until all the dough is finished.
Recipe Notes

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