Diwali dishes – yaar, when you think of Diwali, what comes to mind? The diyas, the rangoli, the new clothes, and of course, the snacks. And among all the snacks, chakli holds a special place. It is crispy. It is spiral. It is addictive. Those golden-brown spirals, flavoured with sesame seeds and cumin, are the perfect companion to a hot cup of chai. The smell of roasted rice flour and ajwain. The crunch when you bite into one. The slight spiciness that makes you reach for another. And another. I remember my grandmother making chakli every Diwali. She would use a special press to make perfect spirals. We would stand around the kitchen, waiting for the first batch to be fried. They would disappear within minutes.
Chakli – Crispy, Spiral Diwali Dishes Snack
Chakli is one of the most beloved Diwali dishes you can make at home. It is made with rice flour, urad dal flour, and a few basic spices. The key is to get the dough consistency right and fry on low heat so they become crispy all the way through. This recipe is my way of keeping my grandmother’s tradition alive.
A small tangent: The first time I made chakli, the dough was too dry. The spirals kept breaking. My grandmother said, “Beta, thoda paani dalo. Dough soft hona chahiye.” I learned. Now they are perfect every time.
Ingredients
For the Chakli
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2 cups rice flour
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½ cup urad dal flour (split black gram flour) – roasted
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2 tablespoons sesame seeds (til)
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1 teaspoon cumin seeds (jeera) – crushed
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1 teaspoon ajwain (carom seeds) – crushed
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½ teaspoon red chilli powder (optional)
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¼ teaspoon turmeric powder
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1 teaspoon salt (or to taste)
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2 tablespoons ghee (melted) – or oil
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½ cup water (or as needed for kneading)
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Oil for deep frying
For Garnish (Optional)
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A pinch of chaat masala
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A pinch of red chilli powder
Alternatives
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No rice flour? Use a mix of rice flour and besan. The texture will be slightly different.
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No urad dal flour? Use moong dal flour. The taste will change slightly.
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No ghee? Use oil. The texture will be slightly different but still good.
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Vegan: Already vegan if you use oil instead of ghee.
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Gluten-free: Already gluten-free.
Step-by-Step Recipe Method
1st Step: Mix the Dry Ingredients
In a large bowl, combine rice flour, urad dal flour, sesame seeds, cumin seeds, ajwain, red chilli powder (if using), turmeric powder, and salt. Mix well. Add the melted ghee. Rub it into the flour with your fingers until it looks like breadcrumbs.
A mistake I made: I added the ghee all at once. The flour became lumpy. Add gradually and rub well.
2nd Step: Knead the Dough
Slowly add water, little by little, and knead into a soft, smooth dough. The dough should be soft but not sticky. If it is too soft, add a little rice flour. If it is too dry, add a little water. Cover and let it rest for 15 to 20 minutes.
3rd Step: Prepare the Chakli Press
Take a chakli press (murukku maker). Select the star-shaped plate with small holes. Grease the inside of the press with a little oil. Fill the press with the dough. Close the lid tightly.
4th Step: Shape the Chakli
Take a small piece of parchment paper or a greased plate. Press the chakli maker onto the paper, moving in a circular motion to form a spiral. Start from the centre and work your way outwards. When the spiral is about 2 inches in diameter, stop pressing and seal the end. Repeat with the remaining dough.
A mistake I made: I pressed too fast. The spirals broke. Press slowly and steadily.
5th Step: Heat the Oil
Take a deep kadhai. Add enough oil for deep frying. Heat on medium flame. To test if the oil is ready, drop a tiny piece of dough into the oil. It should rise to the surface slowly and sizzle gently. Not too fast (oil too hot) and not too slow (oil too cold).
6th Step: Fry the Chakli
Carefully slide the shaped chakli into the hot oil. Do not overcrowd – fry in batches. Fry on low to medium flame, turning occasionally. The chakli will first sink, then rise to the surface. Fry until they are golden brown and crispy – about 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.
A mistake I made: I fried on high flame. The chakli browned quickly but remained raw inside. Fry on low to medium flame for even cooking.
7th Step: Cool and Store
Let the chakli cool completely. They will become crispier as they cool. Store in an airtight container at room temperature for up to 2 weeks.
8th Step: Serve and Enjoy
Transfer the chakli to a serving bowl. Sprinkle with a pinch of chaat masala or red chilli powder if you like. Serve with a hot cup of chai. Take a bite. Hear the crunch. Smile.
Pro Cooking Tips
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Mistake to avoid: Frying on high flame. The chakli will brown outside but stay raw inside. Fry on low to medium flame.
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Soft dough: The dough must be soft but not sticky. Soft dough makes perfect spirals. Dry dough breaks.
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Press slowly: Press the chakli maker slowly and steadily to form even spirals. Do not rush.
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Oil temperature: The oil should be at medium heat. If it is too hot, the chakli will burn. If too cold, they will absorb oil.
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Cool completely: Let the chakli cool completely before storing. Warm chakli will become soft in the container.
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Storage: Store in an airtight container at room temperature. They stay fresh for up to 2 weeks.
Variations & Substitutes
Healthy version: Use brown rice flour. Use less ghee (1 tablespoon). Bake the chakli at 180°C for 15 to 18 minutes instead of frying.
Jain version: No onion, no garlic – already not in this recipe. Use rock salt. All ingredients are Jain-friendly.
Without onion-garlic: Already without.
Vegan version: Already vegan if you use oil instead of ghee.
Spicy Chakli: Add ½ teaspoon red chilli powder and a pinch of black pepper to the dough.
Butter Chakli: Replace ghee with soft butter. The chakli will be richer and melt in your mouth.
Methi Chakli: Add 1 tablespoon dried fenugreek leaves (kasuri methi) to the dough. Aromatic and delicious.
Serving Suggestions
Serve these chakli as:
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A festive snack during Diwali, Holi, or Raksha Bandhan
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A tea-time snack with hot chai
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A gift for friends and family (pack in a beautiful box)
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A crunchy accompaniment to a meal
Best time to enjoy? Any time you want a crispy, savoury snack. Also perfect for when you have guests and need something ready.
For another traditional Diwali dishes snack, check out my Mathri Recipe on Luckky Corner – crispy, flaky, and so addictive. And for a sweet treat, try my Besan Ladoo Recipe – golden, nutty, and festive.
FAQs
What is chakli made of?
Chakli is made from rice flour, urad dal flour, sesame seeds, cumin seeds, ajwain, and salt. It is a crispy, spiral-shaped Indian snack.
Why are my chakli not crispy?
You fried them on high flame, or the dough was too dry. Fry on low to medium flame and ensure the dough is soft.
Why did my chakli break while shaping?
The dough was too dry. Add a little water and knead again. The dough should be soft and pliable.
Why did my chakli absorb oil?
The oil was not hot enough, or the dough was too soft. Ensure the oil is at the right temperature and the dough is not too soft.
Can I bake chakli instead of frying?
Yes. Brush with oil and bake at 180°C for 15 to 18 minutes, flipping halfway. They will be less crispy but healthier.
How long do chakli last?
Store in an airtight container at room temperature for up to 2 weeks. They also freeze well for up to 2 months.
Conclusion
This Diwali dishes favourite – chakli – is my way of bringing festival crunch to my kitchen. Crispy, spiral, and so addictive. My family now asks for these every Diwali. My grandmother’s recipe lives on.
Make these for your next festival. Mix the dough. Press the spirals. Fry on low flame. Then take a bite and hear the crunch. Then come back here and tell me – did your chakli turn out crispy? Did you add extra ajwain? Did you eat ten in one sitting? I am waiting.
