Shital's-Kitchen: Chakli

Tuesday, September 16, 2014


This is the quickest consumed snack by my family!! When my mom made these, a big batch of chaklis would not last for more than two days. Yes, we all love it a lot. :) The word Chakli comes from the Gujarati word Chakri or Chakedi which means pinwheel or tops. These pinwheels are perfect for mid afternoon snacking with a cup of hot tea or coffee. Yes, I do make baked version for me to make them guilt free, but I love them fried too :) Crisp and Crunch is the key to perfect Chakli!!
I usually make a big batch of chaklis for friends and family.
These are the same ingredients I used for baked chakli too.
Click here for the recipe of baked chakli.
3 cups rice flour.
2 tbsp. sesame seeds or til
2 tbsp. whole cumin or jeera
2 tbsp. chilli powder. (or to taste)
 3 tbsp. ghee
1 cup yogurt
Salt to taste

Mix all the ingredients well with your palm. Make a soft dough by gradually adding water. 
Let the dough rest for 10 minutes.
Divide the dough into small portions and fill in the chakli press with star shaped disc. As you press the dough you will see a star shaped dough being extracted. Gently curve around to form pinwheels.
Make many chaklis in a plate or a silicon flat surface.

To test oil temperature, simple add a piece of dough into hot oil. If it starts to fry but not turning dark; it is perfect.

Gently lift each prepared chakli with a flat spatula and drop into hot oil. Fry till they are golden brown and blot them on paper towel.

You could also simple press the dough into hold oil and fry a big batch with irregular shape. Then just break to form chakli sticks.

Let them cool well and store in an air tight container.

Our favorite for Diwali!!


  1. Hi Shital, If I make the baked version, how long do i bake it? Also, its the same measurements right?

    1. Hello Chitra, I have a seperate blog post for baked chaklis. here is the link