Crispy Samo Rice Chakli | Vrat Or Farali Chakli | Varai Chakkuli – Snack Recipe For Navratri, Diwali
Samo Rice Chakli or Vrat Chakli is a crispy and crunchy fried dough or spiral-shaped savory snack prepared using five ingredients.These savory treats are the best accompaniment for evening tea or coffee during festivals like Diwali, Navratri, etc. I love munching these snacks throughout the day.
Prep Time10 minutesmins
Cook Time20 minutesmins
Resting Time2 hourshrs
Total Time2 hourshrs30 minutesmins
Course: Appetizer, Snack
Cuisine: Andhra Pradesh, gujarati, Indian, Karnataka, Kerala, Maharashtra, Odisha, South Indian, Tamil Nadu
2cupsSamo Rice(Barnyard Millet or Varai or Samak Chawal)
1teaspoonCumin seeds
1teaspoonTilor Sesame seeds
1tablespoonOil
½teaspoonSaltor sendha namak (approx, adjust to taste)
Oil, for frying
Instructions
How To Make Chakli Dough?
Wash and soak samo rice in water for 2 hours. Drain water as much as possible.
2 cups Samo Rice
Add the drained samo rice (from above) to the mixer or blender and blend it to a thick, smooth paste. While blending, add water only if needed but not more than 1 or 2 tbsp
We need samo rice paste of thick consistency. Add the blended paste to a pan and stir on medium flame till a thick mass (like dough) is formed. Reaching the dough-like state may take just 1 to 2 minutes on medium heat. Just make sure you keep stirring the paste. Switch off the flame.
Knead the dough. You may moisten your hands with water. During kneading, if you feel the dough is dry, splash some water. Add cumin seeds, til, salt, and mix. Once everything is mixed well, add oil and continue kneading till a soft dough is formed. You can check my video on making of chakli dough.
1 teaspoon Cumin seeds, 1 teaspoon Til, ½ teaspoon Salt, 1 tablespoon Oil
How to shape chakli?
Heat oil in a pan or kadai for frying.
Oil
Spread a plastic sheet or parchment paper over a plate/board. Grease your chakli mold or chakli maker with oil. I have used the plate attachment with a single star opening. If you do not have chakli mold, you can buy it here. Else, you can even use a plastic/piping bag with the end trimmed, but you will get plain chakli (like tinglodu/tengolalu/tengol) and not the star design. It still tastes great.
Divide the dough into 3 parts. Fill the chakli mold with dough. Press the chakli maker to release the dough and shape them into spirals. It need not be perfect. Start from the inner center and move in a clockwise direction to form a spiral.You can check my video on the making of chakli.
How to fry chakli?
Once the oil is hot enough (drop a piece of dough, it should sizzle and come up), drop the chakli in hot oil and do not disturb it for a minute. Let it firm up. Fry until crisp and golden brown on all sides on medium flame, flipping occasionally. Transfer it to a paper towel to absorb any excess oil. Fry in batches. Do not overcrowd the pan.
Repeat the process of making chakli and frying for the remaining dough. Do not allow the dough to dry up.
Store Chakli in an air-tight conatiner and use as and when required. This will remain fresh for 7 days up to 15 days. If fried and stored properly, it will remain fresh and crispy even up to a month. But honestly, I don’t think it will remain till then 🙂
Video
Notes
You can skip cumin and sesame seeds or add any one of them. You can also add ajwain or asafoetida (hing) instead.
I like plain salted chaklis. You are free to add red chile powder or pepper powder to make it spicy.
To make it more flavorful, you can even add butter instead of oil while preparing the dough.