Monday, December 15, 2008

Chakri / Spiral wheat flour snack


Chakri- Crispy and Crunchy Spiral Wheat Flour Snacks
Chakri is a wheel shaped crunchy spicy snack made from wheat flour or rice flour. In our Gujarat all people make from wheat flour. You can have lots of fun with this one as it uses a special tool called a sev maker.
Ingredients for making Chakri:
1 big bowl wheat flour
1\2 of bowl yogurt (curd)
6 tbsp sesame seeds
4 tbsp red chilli powder
1 tbsp turmeric powder
5 tbsp oil for making dough
Salt to taste
Oil for frying
Sev maker with star nozzle for making chakri
Method for making chakri:
Step 1: Place the wheat flour in steal vessel and cover with lid. Pure the half cup water in the pressure cooker and put the flour vessel in it and closed the cooker with top. Cook the simple flour in base of water for three whistles.


Step 2: Turn of the flame and cool at room temperature. If wheat flour is warm then it is best for making crispy chakri.


Step 3: Place this wheat flour in big bowl and rubbing smoothly with hand.
Step 4: Add red chilli powder, salt, turmeric powder, and sesame seeds in it.

Step 5: Heat 5 tbsp oil and add the sizzling hot oil to the wheat flour or if flour is warm then add oil as it is. Mix lightly.
Step 6: Add yogurt to make stiff dough. Knead thoroughly with hand not food processor. If you need than add little water for making smooth dough.
Step 7: Take sev maker and place the dough in a sev maker, using the chakri (star) nozzle.

Step 8: Closed the sev maker tightly.
Step 9: Make long strips with the sev maker and after that make spiral on to the paper. Gently press the ends of the chakri so it is not open when we fry it. Make this type of raw chakri at least more than ten. Step 10: Heat the oil for frying. Test the oil by dropping a small piece of dough and wait for 3 or 4 seconds if it does not rise to the top then oil needs to be heated.
Step 11: Gently place the raw charki in heat oil and fry it for two minutes until light brown on the underside. Step 12: Turn in to another side and fry into middle flame for 1-2 minutes. If you are frying in low or medium flame on another sides than it’s turns into golden brown and crispy. So you can take care of it.
Step 13: Remove the cooked chakri from the oil.

Step 14: Drain on paper and fry the remaining raw chakri in the same manner. Step 15: When all the chakri have been cooled then store in an airtight jar.


45 comments:

Jayashree said...

Looks so lovely and crisp.

Kajal said...

Helloooooooooo Jayashree,

Nice to see you here. Thanks for your pretty words.

Have a cheerful day!!!
Kajal

Vcuisine said...

No one can go wrong with your recipe Kajal. Lovely presentation. How is your mom? Hope you are doing well. My pranams to your parents. Take care. Viji

Swati said...

Dear Kajal,
Thank you for the wonderful recipe.Since it is winter season now, are you also going to make Undhiyu & post the recipe ? Eagerly waiting for it.

Aparna said...

Hi Kajal,
Chakris look crisp and yummy, wheat flour means atta right? which brand do you use?

Kajal said...

Hi Viji,

How r u? I am glad to see your comment. I really miss you and love you dear. I am really sorry that I can’t visit my friend blog but my mind is that whenever I am free I just check it and see that all of us doing good job in blog. My mom is very fine and she gives her regards to you. Thanks for your gorgeous comment from gorgeous lady.

Have a cheerful day!!!
Kajal

Kajal said...

Hello Swati,

Thanks for your nice words. I like it when someone says that I would want this recipe and I am trying to fulfill it. I am making so many times Undhiyu but I had not take any pictures so I don’t post it but now I have plan to post for blog and I will take pictures also but you know Undhiyu is long procedure and also want so many different types of vegetables so it will take time when cook with pictures. I will plan in next month for perfect undhiya recipe. I will post Undhiyu in month of JAN.

Have a nice day
Kajal

Kajal said...

Hey Aparna,

Thanks for your kind words.
Wheat flour means atta. I am not using any brand atta coz we make atta at home from good quality wheat’s whole grain.

Good Day!!!
Kajal

Latha said...

Hello kajal,

Such crisp chaklis in winter. I am drinking chai now and can only drool at your step-by-step recipe. I hope to try soon... with 2 children it is very difficult to get time. But i'll give feedback whenever I make.

SriLekha said...

looks delicious!
join in the savories event going in my blog!

Kajal said...

Hello Latha,

Hot tea in winter...great dear. I can understand two children is great job in home it is difficult to get time. Thanks for getting time to comment here. I really appreciate your comment. Thanks you.

Enjoy your day with lots of Fun!!!
TC :-)

Kajal said...

Hello SriLekha,

Thanks for your nice comment. I will join in your event.

Have a nice day
Cheers!!!

Trupti said...

tari chakri joine toh maney chaa banavanu maan thaay che!! chakri aney chhaa - my favorite!!

thank you so much for your easy recipe!

Cynthia said...

A friend is sending me a recipe and the equipment to try making these. I can't wait!

Anonymous said...

I have never made Chakris out of wheat flour. I always use rice flour. Will try your recipe now.

Kajal said...

Hi Trupti,

You look gorgeous in your photo dear.
Thanks for your pretty words.

Have a nice day :-)
Cheers!!!

Kajal said...

Dear Cynthia,

Thanks a lot dear.
This is special message to you....no matter how engrossed I am in work, but I always
remembering U :-)

Have a cheerful day :-))

Kajal said...

Hi Anonymous,

Thanks for your nice comment here.
I never made Chakris from rice flour but next time I will try out of rice flour.

Good Day!!!

Anonymous said...

hi kajal. thanks for this wonderful recipe. i tried it and everyone at home liked it very much.thanks once again

prettywoman said...

Thanks kajal for sharing the chakri recepie.
I followed the steps as stated. But I think I got confused with the measuring of the wheat flour?
You mentioned a big bowl. But not sure how much did it weigh? I mean 1 cup (250 ml size)?
Could you provide the amount(s) of the wheat flour and curd used?

My chakri's started breaking in the oil. Not sure if this is because I had added more oil in the dough?

Please advise when you have a chance.

Thanks,
Priti

Wow Gold said...

fantastic blog.

Wow Gold said...

what a blog ! .

Samta said...

never tired chakli with wheat flour - will try this for sure.

Got to say - you have a wonderful blog.

Anonymous said...

can you please provide exact measurement of wheat flour and oil
Thanks.

Kajal said...

You can take 1/10 part of oil compare to flour....you are always well-come for any for any measurement....

chakri said...

Hi my name is "Chakri" from thailand , this is my first time i just see chakri is mean a snake in other country ..

Anonymous said...

It is my first message here, so I would like to say hallo to all of you! It is really pleasure to meet your community!

SHAMIM said...

Hi Kajal, I am from India Bombay.I like the way you presented the recipe.Superb.............

sdeo said...

i was wondering if u can give me the measurements in cups and also if i could just use regular white flour or rice flour

Gitanjali said...

hi kajal..came across your blog while browsing...great collection of recipes. Love the look of your chaklis...ummmm so delicious! the recipe too does not seem tough to follow...only that I had one doubt.
You have mentioned curd in the ingredients. but in the method you have not written when to add the curd...so is it while steaming the wheat flour in the cooker or afterwards while binding the dough?
Please let me know so that I can quickly get busy making some for my family too!!! :)
Thanks again for the lovely recipe!

Kajal said...

Hello Gitanjali,

First of all thanks for visiting my blog.

Thanks for your nice comment.

I written in step 6 to add curd in it for making dough.

Have a nice day Dear :)

Kajal

chandni sodagar said...

thanks :) will try this out :)

Sneha said...

Hello,
I followed the instructions on making these chakri like you said, but when i fried them, they were still soft on the inside. Even if I slow fried them or fried them on high heat, I couldn't get the insides to become crispy. They stayed as if I hadn't fried them at all, except for the outside which actually became crispy..
thanks!

Anonymous said...

Hi kajal very easy way u explein i will make it thanks

SEUN, from Nigeria said...

Hello i reall like the recipe.It's fantastic. Keep it up.

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sonali said...

i hv tried this chakri recipe. its too good..........very tasty and easy to make