Here is an addition to the festive snack series that I have started. This is a salty crispy snack relished by one and all. It is a popular snack that people love to store and eat. Most people buy this and eat under the impression that it is a difficult recipe. However, thats a myth. It is not at all difficult and can be made by anyone who has the slightest inclination to make it and has this appliance called Sev Maker with different fittings that can be used to make Chakri. This appliance is easily available in the market.

I have also made an attempt to make this tasty dish nutritious by mixing multi grain flours instead of the usual wheat and besan mix.


  •  100gms wheat flour (little thicker than usual roti flour)
  •  100gms rice flour
  •  50gms besan (chana-gram lentil flour)
  •  50gms moong dal (lentil) flour
  • 50gms soy bean flour
  •  50gms oat flour
  •  250gms curd (yogurt)
  •  3tbsp sesame seeds
  •  1 to 2 tbsp turmeric powder
  •  4tbsp red chilli powder
  •   5 to 6 tbsp warm oil for making the dough
  •   Salt to taste
  •   Water if needed
  •  500gms Oil for frying


  • Pass all the flours from a sieve to filter off dirt if any. Mix all the flours and take it in a thin cloth. Keep the cloth in a vessel and put the vessel in a pressure cooker. Cook for upto 2 to 3 whistles. Take out the flour cloth once steam sets in to the cooker. Bring the flour to room temperature. Break lump if any in the flour, ensure all of it is in a powdery form. Now, add all the masala i.e. turmeric powder, chilli powder, salt, oil to soften the flour, sesame seeds and curd. Mix it well and make dough from the mixture. Add little water if needed and make nice soft dough. Take a part of the dough and fill it in the sev maker with star nozzle, close it tightly. Turn around the handle on top of the sev maker slowly and move your hands in a circular manner such that the output from the bottom of the sev maker is in round spiral shape. See the image for shape reference. Continue this process and make many small round chakris.
  • Heat the oil to fry. Once the oil comes to boil, start putting in the Chakris to fry i. Fry them on a medium flame for few minutes then turn them on the other side. Make both the sides light golden brown till they become crispy. Remove them from the oil and drain oil properly using a frying sieve and place them on a tissue paper (to soak extra oil) placed in a plate. Repeat the procedure for the remaining chakris.
  • These can be preserved in an airtight container.


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