Chakli / Crispy savory Spirals | How to make Chakli / Crispy savory Spirals

By Poonam Bachhav  |  25th Oct 2016  |  
4.5 from 2 reviews Rate It!
  • Chakli / Crispy savory Spirals, How to make Chakli / Crispy savory Spirals
Chakli / Crispy savory Spiralsby Poonam Bachhav
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About Chakli / Crispy savory Spirals Recipe

Chakli is a traditional Maharashtrian Snacks made specially during Diwali festival. Though we get ready made flour for this chakli in market , i stick to my mom's recipe and make(Chakli Bhajni) the flour for chakli also at home. I agree it takes extra efforts and time but the end results are worth it.

Chakli / Crispy savory Spirals is a delicious dish which is liked by people of all age groups. Chakli / Crispy savory Spirals by Poonam Bachhav has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 35 people. You can find Chakli / Crispy savory Spirals at many restaurants and you can also prepare this at home. This authentic and mouthwatering Chakli / Crispy savory Spirals takes 60 minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Chakli / Crispy savory Spirals is a good option for you. The flavour of Chakli / Crispy savory Spirals is tempting and you will enjoy each bite of this. Try this Chakli / Crispy savory Spirals on weekends and impress your family and friends. You can comment and rate the Chakli / Crispy savory Spirals recipe on the page below.

Chakli / Crispy savory Spirals

Ingredients to make Chakli / Crispy savory Spirals

  • Ingredients for Chakli Bhajani( flour) · 6 cups Rice
  • · 3 cups split and skinned Bengal gram ( chana dal)
  • · 1 ½ cups split and skinned black gram ( dhuli urad dal)
  • · ¾ cups split and skinned green gram ( dhuli moong dal)
  • · 1 cup coriander seeds( sabut dhaniya)
  • · ½ cup cumin seeds ( Jeera)
  • For the Chakli dough · 2 cups Chakli Bhajani (flour)
  • · 2 cups water
  • · 2 tbsp. sesame seeds(Til)
  • · 1 1/2 tbsp. melted butter (makhan)
  • · 1 tbsp. Carom seeds ( ajwain)
  • · 1 1/2 tbsp. Red chili powder (lal mirch)
  • · ½ tsp. turmeric powder (Haldi)
  • · ¼ tsp asafoetida ( hing)
  • · salt to taste
  • · oil for frying

How to make Chakli / Crispy savory Spirals

  1. Roast all the ingredients for Chakli bhajni individually on a low flame until fragrant. Allow them to cool down and grind to a powder( flour) in a grind mill.
  2. Bring 2 cups of water to a rolling boil in a heavy bottom sauce pan. Add Sesame seeds, melted butter , salt and spices (carom seeds , red chili powder , turmeric powder, Asafoetida).
  3. Stir and lower the flame. Add the chakli bhajni . Mix well with a wooden spoon and put off the flame. Cover and leave it aside for at least 30 minutes.
  4. After 30 minutes, add little water and knead the mixture into a soft dough.
  5. Fill the dough into a chakli mould or a snacks maker fitted with a disc which has a single star shaped cutout.
  6. Line the working platform or cutting board with a parchment paper and press the snacks maker so that the dough comes out through the star shaped cutout on to the parchment paper.
  7. Moving the wrist into circular motion, shape the pressed dough into spirals as it comes out. Small spirals with 3 round are easy to handle. Break off the end and press it lightly into the last coil to ensure it does not come apart later.
  8. Heat sufficient oil in a frying pan till moderately hot. To check the readiness of oil, drop a small ball of dough into it. If it sizzles and comes up to the surface with tiny bubbles around it, within 2-3 seconds then oil is just right.
  9. If it takes more time, let the oil heat up a little more.When the oil is ready, pick up the spirals using a flat spatula, one at a time and slide into the hot oil carefully.
  10. Slip in as many spirals as the frying pan can accommodate comfortably without overcrowding.
  11. Once in the oil leave them untouched for 1 minute or so. Then touch the spirals with a slotted ladle, if the spiral has turned hard and the colored changed to golden brown, then flip.
  12. Fry on the other side for another 1 minute or so and then remove them using slotted ladle, shake off excess oil and then place them onto a plate lined with an absorbent paper.
  13. Repeat the process till all the dough has been used up.
  14. Let the chaklis cool down completely. Store them in an airtight container. Enjoy the crunchy tasty Chaklis with hot cup of tea or coffee.

My Tip:

Make only 4-5 spirals, one batch at a time. If you make too many ahead of time they will dry up and the spirals may not hold shape while frying.

Reviews for Chakli / Crispy savory Spirals (2)

Shiva Pande2 years ago

Awesome pictures you have! Such amazing food skills you have...

Taahira Laiq2 years ago

they look perfect :)

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