Chakli Recipe: Crispy Kathiyawadi Chakri for Diwali

Chakli (chakri) is the crunchy, spiral farsan no Kathiyawadi Diwali is complete without. Made from rice flour and besan with sesame and spices, it stays crisp for weeks. Here is the full recipe with exact measurements.

Chakli Recipe: Crispy Kathiyawadi Chakri for Diwali

What ingredients do I need for chakli?

2 cups rice flour, 1/2 cup besan (gram flour), 2 tbsp sesame seeds (til), 1 tbsp hot oil or butter, 1 tsp cumin seeds, 1/2 tsp ajwain, 1/2 tsp turmeric, 1 tsp red chilli powder, salt to taste, water as needed, and oil for frying.

How to make the chakli dough?

Mix rice flour, besan, sesame, cumin, ajwain, turmeric, chilli powder and salt. Add the hot oil and rub it in. Add warm water little by little to make a soft, smooth dough - not sticky, not stiff. Rest it covered for 15 minutes.

How to shape and fry chakli perfectly?

Fill the chakli maker with the star plate. Press spirals onto parchment or the back of a steel plate. Heat oil on medium. Slide chaklis in and fry on medium-low, turning once, till golden and crisp - about 4 to 5 minutes per batch. High heat browns them outside but keeps them raw inside.

How to keep chakli crisp for weeks?

Cool completely before storing - warm chakli turns soft in the box. Store in an airtight steel or glass dabba at room temperature. It stays crisp for 2 to 3 weeks.

FAQ

Why did my chakli break while pressing?
The dough was too dry. Sprinkle a little warm water, knead again and press.

Can I make chakli without a chakli maker?
A piping bag with a large star nozzle works in a pinch, but the press gives the classic shape.

Is butter or oil better in the dough?
Both work. Butter gives a richer taste; hot oil gives extra crispness.

More Diwali farsan: Kaju katli recipe, Churma ladoo, Sev khamani.

Last made and verified: October 18, 2026.

Comments

Post a Comment

Popular posts from this blog

Churma Ladoo Recipe (Gujarati Diwali Sweet with Wheat Flour and Jaggery)

Image
Churma ladoo is a Gujarati festival sweet made from crumbled wheat flour muthia, ghee and jaggery. It is rich, slightly grainy and fragrant with cardamom, and it is a Diwali and Ganesh Chaturthi favourite in Kathiyawadi homes. This recipe shows the classic method step by step, with tips so the ladoos bind well and stay soft. Time: about 1 hour | Makes: 12 to 14 ladoos | Keeps: about 2 weeks in an airtight box Ingredients for churma ladoo 2 cups coarse whole wheat flour (or regular atta) 3 tablespoons ghee for the dough Water, to knead a firm dough Ghee or oil for frying the muthia 3/4 cup jaggery, grated or powdered 1/2 cup ghee, warm, for roasting and binding 1/2 teaspoon cardamom powder 1/4 teaspoon nutmeg powder (optional) 2 tablespoons chopped almonds and pistachios 1 tablespoon poppy seeds (khus khus), optional How to make churma ladoo, step by step Make the dough. Rub 3 tablespoons ghee into the flour until it looks like breadcrumbs. Add water a little at a ...
Read more

Kopra Pak Recipe (Soft Coconut Barfi for Diwali)

Image
Kopra pak is a soft, milky coconut sweet that Gujarati families make for Diwali, Janmashtami and every festival in between. It needs only five ingredients and about 30 minutes. This recipe gives you the classic white and pink squares with a creamy, slightly chewy bite. Time: 30 minutes | Makes: about 16 pieces | Keeps: 5 days at room temperature, 10 days in the fridge Ingredients for kopra pak 2 cups grated fresh coconut or unsweetened desiccated coconut 1 cup sugar 1/2 cup full-fat milk 1 tablespoon ghee 1/2 teaspoon cardamom powder A few drops of pink food colour (optional, for the pink layer) 2 tablespoons chopped pistachios How to make kopra pak, step by step Cook the syrup. In a heavy pan, mix the sugar and milk and heat on medium until the sugar dissolves. Add the coconut. Stir in the grated coconut and ghee. Cook on low heat for 8 to 10 minutes, stirring often, until the mixture thickens and starts to leave the sides of the pan. Flavour. Add the cardamom a...
Read more

Methi Thepla Recipe (Soft Gujarati Thepla That Stays Fresh for Days)

Image
Methi thepla is the food every Gujarati family carries on a trip. These soft, lightly spiced flatbreads are made with fresh fenugreek leaves, whole wheat flour and a little besan. They stay soft for 3 to 4 days without the fridge, so they are perfect for travel, tiffin boxes and breakfast. At home we eat them with plain curd, mango chhundo, or a cup of hot chai. Here is the way I make them, with exact amounts so they come out soft every time. Quick facts Prep time: 20 minutes Cooking time: 20 minutes Makes: 10 to 12 theplas Keeps: 3 to 4 days at room temperature in a closed box Diet: Vegetarian Ingredients 200 g whole wheat flour / atta (about 1⅔ cups) 50 g besan / gram flour (about ½ cup) 100 g fresh methi (fenugreek) leaves, washed and finely chopped (about 2 loosely packed cups) 60 g thick curd (about ¼ cup) 2 tablespoons oil (30 ml), plus more for cooking 1 teaspoon ginger and green chilli paste 1 teaspoon red chilli powder ½ teaspoon turmeric powder 1 teaspoon dhana-jeera po...
Read more