• Kishan Desai

Gujarati Chakri (ચકરી)

Updated: May 27, 2020

Chakri is basically a spiral shaped snack that is eaten throughout India. This recipe is just one of many ways to make it. Its spicy, salty, and CRUNCHY!


  • 1 Cup of Rice Flour

  • 1/2 Cup of Chickpea Flour (Chana noh loat/Besan)

  • 1 Tbs of Ghee

  • 1 Tbs of Chili Powder

  • 1 Tbs of Sesame Seeds

  • 1 1/2 Tsp of Cumin Seeds

  • 1/4 Tsp of Turmeric

  • 1/4 Tsp of Asafoetida (Hing)

  • 1/2 - 1 cup of boiling water

  • 1/2 Tsp of Chaat Masala (Optional)

  • Oil to Deep Fry

  • Salt to taste

Special tool needed: Hancho: Click here to read about this tool and where to buy one.


Start off by combining you rice flour, chickpea flour, chili powder, salt, sesame seeds, cumin, turmeric, asafoetida, and salt. You will be binding this dough by hand so once you have your dry ingredients in the bowl, just combine all the spices with you hands. At this point, you can add in the chaat masala if you would like. Chaat masala has a very distinct flavor and either you love it or you hate it, so its totally up to you. Now go ahead and add in your ghee and form a crumbly mixture. Once your ghee is combined, we want to gradually add our water. You want to form a stiff but hydrated dough. The reason why there isn't a precise measurement for the amount of water you will need, is because rice flour can vary between brands and depending on the brand or how course the flour is, your dough will require more or less water.

Once your dough has been combined, feed your dough into your Hancho. To read more about the chakri press and where to buy one, click here. I like to press out a long strand of the chakri dough onto a silicone sheet, and then form all my chakris before frying them.

Once your chakri's are ready, fry them on medium-high heat until they are deep golden brown and let them cool down. Once they are cooled, you can store them in an air tight container for quite some time however I do recommend eating them within a week so they dont become extremely hard in texture.

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-Kishan Desai

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