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Chakli recipe | Wheat flour chakri | aate ki chakli | ghau na lot ni chakri

Chakli is a deep fried snack made with steamed wheat flour mixed, green chilli paste, sesame seeds, spices, and buttermilk or curd. It is spiral-shaped, crispy, and melts in mouth tea time snacks recipe. It is a traditional Indian snack recipe made during festival time. Different region of India has made different varieties of chakli. Today I share wheat flour chakli which is popular in Gujarat and Maharashtra.

I share the perfect ingredient ratio and a few no-fail tips to help you to make perfect chakli on the first attempt. It also has a very long shelf life and can be stored in an airtight container for months.

The key to making perfect chakli at home are
  • Steamed wheat flour is necessary for making a crispy yet melt-in-mouth chakli texture.
  • I knead chakli dough with Buttermilk, making it light and softer after frying it. You can use yogurt and some water for kneading chakli dough.
  • Fry chakli on a medium flame for crispy and golden brown texture. Do not fry it on high flame.
  • Cool fried chakli for at least 20 minutes before eating.
  • You can store chakli in an airtight container for 15-20 days.
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Recipe video 

Chakli recipe | Wheat flour chakri | aate ki chakli | ghau na lot ni chakri

Author Nehas Cook Book
4 from 4 votes
Prep Time 5 minutes
Cook Time 35 minutes
steaming time 20 minutes
Total Time 1 hour
Course Dry namkeen, Snack
Cuisine Gujarati, Indian
Servings 25 chakli


  • 2 cup whole wheat flour chapatti atta
  • ¼ tsp turmeric powder
  • 1 tbsp red chilli powder
  • Pinch of hing
  • Salt to taste
  • 3 tbsp white sesame seeds
  • ½ tsp cumin seeds
  • 1 tbsp green chilli-ginger paste
  • 3 tbsp oil +Oil for deep frying
  • 1 cup butter milk or - ½ cup yogurt + some water


Steamed flour

  • Take 2 cups whole wheat flour (chapatti atta) into a bowl and cover the dish with a muslin cloth and close it
  • Transfer to Kadai or steamer and steam it for about 20-25 minutes over medium heat.
  • Flour turns hard during steam cooking.
  • Break the flour lumps and sieve the flour for an even texture.

Making chakli

  • In a mixing bowl, take wheat flour, turmeric powder, red chili powder, hing, salt, slightly crushed white sesame, cumin seeds, and green chili-ginger paste. Mix well.
  • Heat 3 tbsp oil and add it to flour. mix well
  • Add 1 cup buttermilk and gradually kneads the semi-soft dough. If required add more water or buttermilk to bind the dough.
  • Now divide the dough into 2 equal parts and gave an oval shape to it.
  • Take a chakli machine with an attached star-shaped hole in a round disc.
  • Grease the chakli machine with little oil.
  • Add chakli dough to the machine and close the lid.
  • On a board or grease steal plate move chakli machine in a circular motion, first, make straight strings of dough by twisting the handle and then form round shape chakli with your hand.
  • Join ends otherwise chakli will open while frying it.
  • Heat oil on medium flame. Put a small portion of dough into it, if it immediately comes to the surface without changing into brown then the oil is ready for frying.
  • Add 3-4 chakli at a time in hot foil and deep fry them until crispy and golden brown in color.
  • Fry from both sides evenly and remove the kitchen paper towel to absorb extra oil from it.
  • Let chakli cook to room temperature and ready to serve


  • sieve steam wheat flour for its even texture.
  • slightly crush white sesame and cumin seeds so they will easily bind with flour.
  • make medium stiff and smooth dough for chakli.
  • fry chakli on medium-low flame.
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