HomeSnacksDry Namkeen RecipesInstant chakli recipe | rava chakli recipe | how to make instant...

Instant chakli recipe | rava chakli recipe | how to make instant rava chakli

Instant rava chakli is a popular Indian deep-fried namkeen. The crispy texture, and spicy flavors of this deep-fried snack ‘chakli makes it deliciously addictive. It is simple and easy to make with rava, rice flour and regular spices. It is usually made for a festival time like Diwali, janmashtami, and pairs perfectly with a hot cup of tea (chai).

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Recipe Video

Instant chakli recipe | rava chakli recipe | how to make instant rava chakli

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 4 servings


  • 1 cup water
  • ½ cup fine rava
  • ½ cup rice flour
  • 1 tsp ghee or butter
  • 2 tsp sesame seeds
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 3 tbsp water or as required
  • Oil for deep frying


  • In a pan, heat a cup of water, when water comes to a boil add rava gradually and keep stirring.
  • Break the lumps and cook till it comes together like dough.
  • Add ghee (or butter) and mix well.
  • When the dough leaves the pan, switch off the gas and transfer it to the bowl.
  • Then add sesame seeds, red chilli powder, turmeric powder and salt. Mix everything together to crumbled form.
  • Add water little by little and knead stiff and soft dough.
  • now take star mould and fix it to the chakli maker. Grease the chakli maker with some oil. this prevents the dough from sticking to mould.
  • Now make a cylindrical shape out of dough and place the dough inside the maker.
  • Then tighten the lid and start preparing chaklis on the grease surface or butter paper make small spiral shape chaklis by pressing.
  • Seal the ends so that it doesn’t fall apart while deep frying.
  • Heat oil in a pan, make 3-4 chakli and slide it into the hot oil.
  • flip the chakli and fry on medium flame till they turn crispy from both sides.
  • furthermore, drain over a wire rack to remove excess oil.
  • once all chakli is cooled enjoy instant chakli or store it in an airtight container for 15 days.


  • use fine rava for chakli.
  • do not add more ghee to rava.
  • cook rava till it becomes soft, and non-sticky and leaves the sides of the pan.
  • the proportion of rava and rice should be equal.
  • make stiff and smooth dough for chakli.
  • fry chakli on medium-low flame.
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