Baked Chakli is a crispy and savory Indian snack recipe prepared using rice flour and aromatic spices. Serve it as an evening snack with Indian chai tea or filter coffee.
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Recipe card
Baked Chakli - Easy Indian Snack
Equipment
Ingredients
- 1 Rice flour
- 1 teaspoon Red chile powder Cayenne powder
- 1 teaspoon Cumin seeds
- 2 to 3 teaspoon Sesame seeds
- Pinch of Asafoetida Hing
- ¼ teaspoon Turmeric powder
- 2 teaspoon Oil butter
- ¼ cup Yogurt curds or dahi
- ½ teaspoon Salt
- Pepper powder to taste (optional)
Instructions
Preparation
- Preheat the oven to 350 degrees F or 180 degrees C. Line your baking sheet with parchment paper or a greased baking pan and keep it aside.
- Add flour, chile powder, cumin seeds, sesame seeds, hing, turmeric, oil, salt and mix well. Add yogurt and mix.1 Rice flour, 1 teaspoon Red chile powder, 1 teaspoon Cumin seeds, 2 to 3 teaspoon Sesame seeds, Pinch of Asafoetida, ¼ teaspoon Turmeric powder, 2 teaspoon Oil, ¼ cup Yogurt, ½ teaspoon Salt, Pepper powder
- Add water in tablespoon increments and knead to form a semi-soft dough.
Baked chakli
- Grease the chakli mold and the star-shaped plate with oil.
- Fill the chakli mold with the prepared dough and gently press, moving from the center towards the outside, to form a spiral-shaped chakli of the desired size on parchment paper.
- If you find it difficult to shape, make sticks from it.
- Bake the chakli for 12 to 15 minutes. Then flip and bake for another 10 to 15 minutes or until it becomes crispy.
- Cool it and store it in an airtight container. It will remain fresh for at least 15 days.
Notes
- Vary the spices as per your taste.
- You can also add minced garlic cloves if desired.
- For deep-fried chakli, check out our recipe for instant rice chakli.
- If the chaklis break while shaping, it means there is less moisture content. Take the dough out, add some more water, knead, and form the chaklis again.
- The baking time may vary depending on the type of oven and temperature. So start watching it a little earlier than the mentioned time to prevent it from burning.
- Chakli press is available in steel, wooden, and brass form in any Indian stores in the USA or UK. You can also make this with star shaped piping nozzles.
- Adding more oil while baking will make your chaklis soft.
Nutrition
Chakkuli, Chakri, Chakralu
Chakli is a bite-size spiral-shaped Indian savory snack recipe. It is also called chakali, chakuli, chakkuli, chakri, chakralu in Indian laguages.Traditionally, chakli, also known as murukku, is a deep-fried snack prepared using rice, urad dal, and different spices. Today, we oven-baked the chaklis instead of deep-frying them. Try this guilt-free recipe if you like to munch late at night or even while watching a movie or working.
While you are here, check out our murukku made using rice flour and urad dal and our instant rice flour chakli recipe.
Ingredients
Rice flour: Forms base of chakli. Available in any Indian or Asian stores
Yogurt: Dahi or curds adds tangy flavor and makes the dough soft.
Oil: Makes it crispy.
We have used only the following spices: cumin seeds, chile powder, hing, sesame seeds, turmeric powder, salt, and pepper powder.
Check out the recipe card for the full list of the ingredients.
Preparation
- Preheat the oven to 350 degrees F or 180 degrees C. Line your baking sheet with parchment paper or a greased baking pan and keep it aside.
- Add flour, chile powder, cumin seeds, sesame seeds, hing, turmeric, oil, salt and mix well. Add yogurt and mix.
- Add water in tablespoon increments and knead to form a semi-soft dough.
Baked chakli
- Grease the chakli mold and the star-shaped plate with oil.
- Fill the chakli mold with the prepared dough and gently press, moving from the center towards the outside, to form a spiral-shaped chakli of the desired size on parchment paper.
- If you find it difficult to shape, make sticks from it.
- Bake the chakli for 12 to 15 minutes. Then flip and bake for another 10 to 15 minutes or until it becomes crispy.
- Cool it and store it in an airtight container. It will remain fresh for at least 15 days.
Tips
- Vary the spices as per your taste.
- You can also add minced garlic cloves if desired.
- For deep-fried chakli, check out our recipe for instant rice chakli.
- If the chaklis break while shaping, it means there is less moisture content. Take the dough out, add some more water, knead, and form the chaklis again.
- The baking time may vary depending on the type of oven and temperature. So start watching it a little earlier than the mentioned time to prevent it from burning.
- Chakli press is available in steel, wooden, and brass form in any Indian stores in the USA or UK. You can also make this with star shaped piping nozzles.
- Adding more oil while baking will make your chaklis soft.
More baked snacks
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Note: We originally posted this baked chakli in Apr 2016. It has now been modified in March 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.
karrie @ Tasty Ever After
I love these Kushi!!! I've never had them before but will try to make them this weekend. I don't have a chakli press so I guess I'll roll them into sticks like you suggest. Do you think a pastry bag with a large star tip will work? I use that for my churros and they kind of look similar to them 🙂
Kushi
Thank you so much. Yes you can do it with pastry bag and star tip. Do let me know how it turned out 🙂
Abbe @ This is How I Cook
These are amazing and so much fun! I make spritz cookies like this-same shape, only they are a butter cookie. So much fun to see how each culture adapts from others!
Kushi
Thank you so much dear 🙂
Jeena
Kushi, these are just perfect snack time munch which I usually want for...Lovely presentation...
Kushi
Thank you Jeena 🙂
Priya
Seems like i missed many recipes of yours kushi... Awesome recipe you shared and this one is my favorite. But there one different ,I sometimes use boiled wheat flour along with rice flour.rest of the ingredients are same
Kushi
Thank you Priya 🙂
Monica
What a great snack this must be! I love the ridges on the shape of this. Looks fabulous!
Kushi
Thank you Monica 🙂