Crispy Chakli (Telugu Spiral Snack)

Ingredients

• 1 cup Rice Flour (fine, sifted)
• 1 cup Urad Dal Flour (fresh, fine texture)
• 2 tablespoons Sesame Seeds (optional, toasted for extra flavor)
• 1 teaspoon Cumin Seeds (lightly roasted)
• 1 teaspoon Red Chili Powder (adjust to desired heat)
• 0.5 teaspoon Turmeric Powder (for color and subtle flavor)
• 1 teaspoon Salt (or to taste)
• 0.5 cup Warm Water (lukewarm, not hot)
• 2 cups Neutral Oil for Deep Frying (sunflower, canola, or peanut oil)

Instructions

1. Gather Ingredients

   Measure out all flours, spices, salt, sesame seeds, water and oil. Keep everything within arm’s reach.

   Time: PT5M

2. Make the Dough

   In a large mixing bowl combine rice flour, urad dal flour, sesame seeds, cumin seeds, red chili powder, turmeric powder and salt. Mix well. Gradually add the warm water while stirring with a spatula. Knead the mixture until you obtain a smooth, firm but pliable dough that does not stick to your hands.

   Time: PT10M

3. Rest the Dough

   Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 10 minutes. This relaxes the gluten‑free flours and makes shaping easier.

   Time: PT10M

4. Heat the Oil

   Pour the neutral oil into a deep frying pan (about 2‑3 inches deep) and heat over medium‑high heat. Using a thermometer, bring the oil to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

5. Shape and Fry Chakli

   Fit the dough into a chakli press or piping bag fitted with a large star nozzle. Carefully pipe spirals directly into the hot oil, starting from the center and moving outward in a circular motion. Fry a few at a time, avoiding overcrowding. Cook for 2‑3 minutes or until they turn golden‑brown and crisp. Use a slotted spoon to lift them out.

   Time: PT15M

   Temperature: 350°F

6. Drain and Cool

   Place the fried chaklis on paper towels to absorb excess oil. Let them cool completely; they will become crunchier as they cool.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

3g

Carbohydrates

20g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of Rice Flour: All‑purpose flour (will change texture), Maida
• Instead of Urad Dal Flour: Chickpea flour (besan), Soy flour
• Instead of Sesame Seeds: Poppy seeds, Flax seeds
• Instead of Cumin Seeds: Fennel seeds, Ajwain
• Instead of Red Chili Powder: Cayenne pepper, Paprika (mild)
• Instead of Turmeric Powder: Saffron (tiny pinch, for color), None
• Instead of Salt: Sea salt, Kosher salt
• Instead of Warm Water: Milk (for richer flavor), Buttermilk (adds tanginess)
• Instead of Neutral Oil for Deep Frying: Vegetable oil, Coconut oil (will add flavor)

Equipment Needed

• Large Mixing Bowl
• Spatula or Wooden Spoon
• Chakli Press or Piping Bag with Star Nozzle
• Deep Frying Pan or Heavy‑bottomed Pot
• Thermometer (Candy or Deep‑Fry Thermometer)
• Slotted Spoon or Spider Strainer
• Paper Towels
• Measuring Cups and Spoons
• Damp Cloth (optional)

Critical Steps — Do Not Skip

• Achieving the right dough consistency – firm but pliable.
• Maintaining oil temperature at 350°F throughout frying.
• Shaping the chakli without breaking the spiral.

Chef Tips from the Video

• Toast the sesame seeds lightly before adding them for a nutty aroma.
• For extra flavor, add a pinch of asafoetida (hing) to the dough.
• If you don’t have a chakli press, use a sturdy pastry bag with a large star tip.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Re‑crisp in a hot oven (300°F) for 5 minutes before serving.

Freezer: Freeze in a single layer, then transfer to a zip‑lock bag. Keeps for up to 1 month. Re‑heat directly in a hot oven.

Room temperature: Best consumed the same day; can stay crunchy for 1‑2 days in a sealed jar.

Make-Ahead Tips

• The dough can be prepared a day ahead and stored in the refrigerator, covered with a damp cloth.
• Fried chaklis stay crisp for several days; re‑heat in a pre‑heated oven to restore crunch.