Happy Diwali! I cant believe today is Diwali and 2020 is also almost over! Houses decked up with lights, the positivity, lots of sweets, happiness and beautiful diyas, candles and rangoli. These are my special moments of Diwali. This year due to COVID, Diwali doesnt feel the same however I did manage to make few of our favorite snacks, because Diwali is incomplete without chakri, mathiya and sweets.
Chakri is one of the most popular Diwali snack and it is a MUST HAVE for us every year! It is crispy, crunchy and absolutely delicious. Chakri is a deep fried savory snack which is spiral shape and is usually made with rice flour. There are many versions of Chakli, however today I will be sharing with you my favorite easy go to recipe of my moms.
Making chakri at home is quite easy if you have the chakri press machine. This recipe is quite fun if you have little ones at home because half your job will be done by their enthusiastic hands. My son loves to help me cook in the kitchen and he loves helping me with chakri. Making chakri dough is the easiest part, you just have to make sure that dough comes together without crumbling. I usually do not rest the dough, but if you want to you can. I omitted sesame seeds due to my sons allergy, but you are more than welcome to add it! I hope you all enjoy chakri as much as we do!
3 cups rice flour
2 cups sour cream
1/4 cup homemade plain yogurt (dahi)
2 tbsp sesame seeds (optional- I omitted due to my sons allergy)
2 tbsp carom seeds (ajwain)
1-2 tbsp crushed green chilies (adjust to your spice level)
2 tsp sugar
Salt to taste
Chakri press machine with star shape plate
Mix all the dry ingredients (flour, carom seeds, sesame seeds, crushed green chilies, ajwain, salt, sugar). Mix thoroughly. Add dahi and sour cream to knead the dough. The dough should be well combined and should not be sticky to fingers. Take the chakri press machine and add the star disk to it so it is flat and seals the bottom. Add one portion of the dough and press so it fits inside the chakri machine. Close and tightly secure the lid of the chakri maker. Line a baking sheet with parchment paper to place chakri on because this process makes the transfer to oil easy.
Turn the chakri maker to squeeze out the dough and them move in circular motion to make spirals. Make about 4-5 spirals, close to each other for each chakri. Seal the end to prevent them from opening while frying. Continue making remaining chakri in a similar manner. Keep these covered if you have lots of quantity to prevent them from drying out.
Heat oil in a frying pan and keep it on medium heat. When you add chakri in the hot oil, it should rise up gradually in a few seconds. Fry chakri until golden. Drain and then transfer to plate with lined paper towel to drain excess oil. Keep frying the remaining chakri in a similar manner. Allow the chakri to cool completely they will harden further as they cool. Store airtight at room temperature up to 4 weeks. Enjoy!