Heeta Lakhani

For Heeta Lakhani, chakri is more than just a snack—it’s a cherished part of her morning routine. This savory treat, with its crispy, spiral-shaped texture and vibrant flavors, holds a special place in her heart. For Heeta, making and enjoying chakri is a comforting ritual that starts her day on a positive note. It’s a nod to her cultural heritage and a way to connect with her roots. Each bite of chakri is infused with a sense of nostalgia and warmth, turning a simple snack into a treasured experience. Paired with a steaming cup of chai, chakri becomes a delightful companion that brings joy and a touch of tradition to Heeta's mornings.

Ingredients:

• 1 cup rice flour (150-160 grams)

• ½ cup besan (gram flour) (50-60 grams)

• 2.5 tablespoons oil or softened butter

• ⅔ to ¾ cup warm water (add as required)

• ¼ teaspoon turmeric powder

• ½ teaspoon carom seeds (ajwain)

• ½ teaspoon cumin seeds

• 1 teaspoon red chili powder (adjust to taste)

• 1 generous pinch asafoetida (hing) (optional)

• 1 tablespoon sesame seeds (white or black)

• Salt to taste

• Oil for deep frying (any neutral high smoke-point oil)

  
  

Instructions:

1. In a large bowl, combine rice flour and besan.

2. Add carom seeds, cumin seeds, sesame seeds, turmeric powder, red chili powder, asafoetida, and salt.

3. Mix the dry ingredients thoroughly.

4. Heat the oil or butter in a small pan until it’s just warm—do not let it boil.

5. Pour the warm oil or butter into the flour mixture. Stir with a spoon until mixed, then use your fingertips to blend it into the flour until well combined.

6. Heat water in a saucepan until it starts to boil. Gradually add the hot water to the flour mixture, mixing with a spoon.

7. Add more water as needed and mix until the dough begins to come together. Once it’s slightly cool, use slightly damp hands to knead the dough into a firm yet pliable consistency.

8. Cover the dough and let it rest for 30 minutes.

9. Lightly grease the chakri or murukku maker with a little water.

10. Place a portion of the dough into the maker and secure the lid.

11. Press the chakri maker to form the chakri, creating spiral shapes on butter paper or aluminum foil. If the chakri breaks, the dough may be too dry—add a tablespoon of water and knead. If the shape isn’t forming properly, the dough might be too moist—add a bit more flour and knead again.

12. End the spiral by pressing the dough into the last concentric circle of the spiral.

13. Heat oil in a deep pan or wok over medium heat. Test the oil temperature by dropping a small piece of dough into the oil. If it rises gradually, the oil is ready. If it sinks, the oil is not hot enough. If it rises quickly and bubbles vigorously, the oil is too hot.

14. If the first batch of chakri absorbs too much oil or breaks in the oil, the dough may be too oily—add 1-2 tablespoons of rice flour and knead again.

15. Fry 3-4 chakri at a time, avoiding overcrowding. Fry until they are crisp and golden brown.

16. Remove from oil and drain on paper towels to remove excess oil.

17. Continue to make and fry the remaining chakri in batches.

18. Once cooled to room temperature, store the chakri in an airtight container in a cool, dry place.

19. Enjoy chakri as a standalone snack or pair with masala chai or ginger tea for a delightful treat.