Chakli (Spiral Fried Rice-Lentil Snack)

Mix rice flour, urad dal flour, sesame, ajwain, cumin, red chilli, turmeric, and salt. Add hot oil and rub into the flour mixture until it resembles breadcrumbs (this is the moyen method — hot fat incorporated into flour creates crunchiness). Add warm water gradually, kneading into a smooth, pliable, non-sticky dough. Do not over-knead.

About 15 min

Tip: The dough must be soft and pliable — too stiff and the chakli will crack when pressing through the mould. Add water 1 tbsp at a time.

Fill the chakli press/mould with star-disc attachment with dough. Press onto a greased surface or directly into the hot oil in spiral circles (2–3 rounds per chakli). Make them uniform in size for even frying. If pressing into oil directly, press from a height of 3–4cm and move the press in a circle.

About 15 min

Tip: Pressing onto plastic wrap first and transferring is easier for beginners than pressing directly into oil — it allows you to make perfect spirals without the pressure of working over hot oil.

Heat oil to 160°C (lower than typical frying — chakli is fried slowly for crunch). Fry 4–5 chaklis at a time for 3–4 minutes per side until golden (not dark) and the bubbling from the chaklis has completely subsided. The cessation of bubbling indicates all moisture has cooked out. Drain and cool completely before storing.

About 20 min

Tip: Low-temperature frying is essential — high heat produces dark chakli before the inside is crunchy. The target is a pale golden chakli that snaps cleanly.