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Crispy rice flour sticks | rice flour chips | how to make rice flour chips

Crispy masala rice flour sticks or chips made with rice flour, gram flour (besan), and regular spices. It is crisp and has a similar texture to any popular Gujarati farsi puri with a longer shelf life. It is easy to make and also be a simple evening tea time snack or kids snacks recipe. I have shared a perfect ingredient ratio and a few no fail tips that helps you to make perfect rice flour chips on the first attempt. Do try this!

The key to making crispy rice flour chips at home are
  • firstly, I use some gram flour (besan) with rice flour in the dough. Because gram flour gives texture and flavor to nashta.
  • Knead dough smooth and semi-soft. so, I recommend taking equal quantities of rice flour and water, also add little hot water if the dough is not bound properly.
  • Roll the roti’s should be medium thick than a normal chapati or roti’s. this would help in attaining a crisp brittle texture. also, do not forget to poke with a knife/cutter before deep frying.
  • Lastly, Fry nasta in small batches on a medium flame. once deep fried, cool down and store them in an airtight container for longer shelf life.
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Recipe video

Crispy rice flour sticks | rice flour chips | how to make rice flour chips

Author Nehas Cook Book
1 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box


  • 1 cup rice flour
  • ¼ cup gram flour - besan
  • 1 cup water
  • 1 tsp oil
  • ½ tsp cumin seeds
  • 1 tsp sesame seeds
  • ½ tsp red chilli flakes
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tsp chopped curry leaves
  • ¼ cup chopped coriander leaves
  • Some chaat masala
  • Oil for deep frying


  • In a mixing bowl, add rice flour and gram flour. mix well.
  • Now in a pan, add water, oil, cumin seeds, sesame seeds, red chilli flakes, turmeric powder, salt, chopped curry leaves, and some coriander leaves. mix well and bring water to boil.
  • When water starts to boil, lower the flame and add the flour mixture to it. mix well.
  • Switch off the gas. Cover and steam dough for 5 minutes.
  • Now add the flour mixture into a large pan. grease the hand with oil and start kneading the dough. The dough should be smooth and semi-soft. add little hot water if the dough is not properly bind.
  • Now take a medium size ball and flatten it out between your palm.
  • Then roll puri into medium size and medium thick roti. do not roll thin roti.
  • And using a cutter or knife cut it into medium size strips. You can also roll small-size roti and cut them into different shaped triangles. (Refer to video)
  • Heat the oil in a pan on medium-low heat for deep frying. Add strips or nasta into hot oil and fry it on medium flame till become golden brown and crispy on both sides.
  • Remove them to the wire rack and fry all triangles in the same way.
  • Now sprinkle some chaat masala on fried chips and mix well.
  • Cool down rice flour sticks completely, then store them in an airtight container.


  • addition of gram flour (besan) makes nashta more flavorful.
  • proportion of water and rice flour should be the same.
  • when water starts to boil, lower the flame and add the flour mixture to it.
  • switch off the gas, and the cover, and steam the dough for 5 minutes.
  • knead the semi-soft and smooth dough for nashta.
  • fry nashta on medium flame till it becomes crispy and golden brown.
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