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Rice Flour Chakli is an easy and instant variation of traditional chakli, made with rice flour, gram flour (besan), and a few basic spices. This quick and simple recipe yields perfectly crispy, delicious chakli, making it an ideal homemade snack for festivals, special occasions, or everyday munching.
In this recipe, I’ll share some useful tips and tricks to help you make crispy, golden-brown, market-style chakli at home on your very first attempt. From getting the right proportion of rice flour and besan to kneading the dough to the perfect consistency and frying the chakli at the right temperature, every step is important for achieving the best results. Once you master this easy method, you’ll love making these crunchy chaklis not only for Diwali and other festivals but also whenever you crave a delicious homemade snack. Do give this recipe a try!
Tips for Making Crispy Rice Flour Chakli
- Use fine rice flour: Always use fine rice flour instead of coarse rice flour to achieve a smooth texture. Adding besan (gram flour) helps bind the dough and enhances the taste. Use half the quantity of besan compared to rice flour.
- Prepare the dough properly: Always use hot water to prepare the dough, as it helps the flour soften and bind well. Knead the dough until it is smooth and medium-soft. If the dough is too stiff, the chakli may break while shaping. If it is too soft, the chakli may absorb excess oil and become chewy. Once the dough is ready, shape and fry the chakli immediately to prevent them from becoming hard and brittle.
- Fry on a medium flame: Always fry the chakli over a medium flame. Frying on high heat may cause them to remain undercooked inside, while frying on low heat may result in excess oil absorption. Allow the chakli to cool completely before storing them.
- Storage: Store the instant rice flour chakli in an airtight container at room temperature for up to 2 weeks. For the best taste and crispy texture, consume them within a week.
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Ingredients
- 2 cup or 250 grm rice flour
- 1 cup or 100 grm besan
- 1.5 cup water or as required
- Salt to taste
- 1 tbsp green chilli paste
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- 2 tbsp sesame seeds
- 3 tbsp oil
- Oil for frying
Instructions
- In a mixing bowl, add 2 cups of rice flour and 1 cup of besan. Mix well.
- Now, in a kadai, add 1½ cups of water and bring it to a boil. Add salt, 1 tbsp green chilli paste, ¼ tsp turmeric powder, 1 tsp red chilli powder, 2 tbsp white sesame seeds, and 3 tbsp oil. Mix well.
- When the water starts boiling, lower the flame, add the flour mixture, and mix well.
- Switch off the flame and cover the kadai for 2 minutes.
- Transfer the flour mixture to a mixing bowl. When the mixture is slightly warm, knead it well. This process helps bind the flour mixture together.
- Now, add 1–2 tbsp of water and knead into a semi-soft dough for chakli.
- Take a chakli maker fitted with a star-shaped disc. Lightly grease the chakli maker with oil, add the dough, and close the lid.
- On a greased steel plate, rotate the chakli maker in a circular motion while twisting the handle to form spiral chaklis. Join the ends of each chakli to prevent it from opening while frying.
- Heat oil over a medium flame. Test the temperature by adding a small piece of dough. If it rises to the surface without browning immediately, the oil is ready.
- Add 3–4 chaklis at a time to the hot oil and deep-fry them over medium heat until they are crispy and golden brown. Fry evenly on both sides, then remove them and place them on a wire rack.
- Allow the chaklis to cool to room temperature. They are now ready to serve or store in an airtight container.
Notes
- Besan helps bind the chakli dough and enhances its taste.
- The quantity of besan should be half the quantity of rice flour.
- The quantity of water should be half the total quantity of the flour mixture.
- Once the water starts boiling, add the flour mixture.
- When the flour mixture cools slightly and is still warm, knead it well.
- The chakli dough should have a medium-soft consistency.
- Do not make the chakli dough too soft, as the chakli may turn chewy after frying.
- Fry the chakli over a medium flame until it becomes crispy.