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Chakri ચકરી

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. (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.)
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Diwali, Snack
Cuisine Gujarati, Indian
Servings 30 pieces

Ingredients
  

  • 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

Masalas/Spices

  • 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

Equipment

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

Instructions
 

  • 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.

Notes