Chakri (Rice flour Snack)

Chakri ચકરી
Chakri ચકરી

Chakri ચકરી

Course: Diwali, Snack
Cuisine: Gujarati, Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 30 pieces
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. (Update-October 2019: Add 20g softenend butter, and one small steamed, peeled and grated potato. Grind masalas in a quarter cup of water and add this mixture to the cream.)
Print Recipe


  • 1 cup Sour cream Room temperature
  • 2 tbsp Tapioca small સાબુદાણા Soaked 2-3 hours or overnight
  • 3 cups fine rice flour TRS, Jalpur or Foodco brands are good
  • 1-2 tbsp gram flour ચણાનો લોટ Optional. Add only if the chakri has become too soft or the dough keeps breaking as it comes out of the machine.
  • 0.5 litre Oil fo rfrying Peanut oil is very good for frying.
  • 1 frying pan Big enough to hold 4-5 chakris at a time


  • 2 tbsp cumin seeds જીરુ Roasted in microwave for a minute and then coarsley ground
  • 2 tbsp Sesame seeds
  • 2 tspn Salt To taste
  • 2 tbsp Green chillies Finely ground
  • 1 tbsp lemon juice
  • 1 tspn fine sugar To balance the sourness of the lemon


  • 1 Metal chakri maker See pictures below
  • 8-10 4 inch square sheets grease proof paper Empty cereal packet cut into squares are useful


  • Transfer cream to a big container
  • Add all the masalas
    Coarsely ground cumin
  • Add the soaked tapioca seeds without the water
  • Add the rice flour and knead into dough. Add extra flour if required. Ensure a smooth dough by flattening all the lumps. The dough should be pliable but firm like when making Puris.. Keep for up to 2 hours before continuing to the next step.
  • Fill up the Chakri maker.
  • 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.
    6 uncooked chakris
  • 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.
    uncooked single chakri
  • Heat up the oil in the frying pan.
  • 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.
  • Keep turning the chakris in the oil. Remove when golden brown.
  • Continue until all the dough is finished.


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