Rice Chakli – Part 2


  • 2.5 cups raw rice flour
  • 1/2 cup channa (chickpea) dal
  • 1/4 tsp chilly powder *
  • 2 tbsp butter
  • 1/2 tsp hing (asafoetida) (optional)*
  • 1 tsp white sesame seed
  • 1 tsp carrom seed
  • 1/2 tsp salt (or as per your taste)*
  • 1/2 – 1 cup water
  • 1- 1.5 litre Oil for deep frying


  1. Keep butter at room temperature the previous night;
  2. Grind channa dal into powder in a coffee grinder and sieve it into a mixing bowl;
  3. Sieve the raw rice flour into the same mixing bowl and add chilly powder, sesame seed, hing and salt. Mix all the ingredients well;
  4. Add butter and mix all the dry ingredients well;
  5. Now slowly add water as required and knead the dough into a soft pliable dough*

7. Line the side of the chakli maker with a little cooking oil and slowly slide a long roll of the dough into it. Now press down the chakli maker and draw small continous circles to form chakli on a parchment paper.

8. Transfer the raw chaklis from the parchment paper into the oil and fry until slighly brown. When the oil around the chakli stops bubbling, it means the chakli has cooked.

Enjoy the chackli as a snack or as part of the festival items !!.


  • You can use any chilly powder. I used kashimiri chilly powder.
  • I add hing so that we don’t get the bloating feeling afterwards due to the channa powder.
  • First make and fry one chakli and taste it for salt and spicy. If any of the ingredient is less, you can add it now to the dough before you continue with making others. Also taste for crispiness. If it does not look cooked then fry the next batch for a few more minutes.
  • The dough should not be too hard like how you do for chappati and not too soft that it sticks to your fingers. You should easily make it into a long roll and slide it into the chakli maker.

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