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.)
- 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
- 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.
- 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.
- 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.