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Goa · Snack

Goan Chakli

Traditional 1. Goan Chakli recipe

🧺 Ingredients

• All-purpose flour (maida) — 250g
• Rice flour — 80g
• Gram flour (besan) — 80g
• Powdered sugar — 100g
• Cumin seeds (jeera) — 1.5 tsp
• Sesame seeds (til) — 1.5 tsp
• Turmeric powder (haldi) — 1 tsp
• Red chilli powder (lal mirch) — 3-4 tsp (adjust for heat preference)
• Salt — 1 tsp
• Ghee or vegetable oil, melted — 2.5 tbsp
• Lukewarm water — 125-150ml (as needed)
• Oil for deep frying — 800ml

👩‍🍳 How to make Goan Chakli

1. Combine all-purpose flour, rice flour, gram flour in large bowl
2. Add powdered sugar, cumin seeds, sesame seeds, turmeric powder, red chilli powder, salt
3. Mix dry ingredients thoroughly with fork (2-3 min, break any lumps)
4. Add melted ghee, mix with fork (1 min)
5. Begin adding lukewarm water slowly, mixing with hand until dough forms (do not knead heavily; texture should be like breadcrumbs initially)
6. Knead gently 2-3 min until soft dough forms (texture: similar to shortbread dough, slightly crumbly but holds together)
7. If too dry, add 1 tbsp water at a time; if too wet, add 1 tbsp maida
8. Let dough rest 10 min covered
9. Fill chakli maker (spiral press) with dough
10. Heat oil in heavy-bottomed pan or wok to 170°C (test: wooden stick inserted should have steady stream of tiny bubbles around it)
11. Press dough directly into hot oil in spiral motion (squeeze and release, creating spiral shape approximately 3-inch diameter)
12. Fry 2-3 minutes on medium heat until light golden brown (watch: spiral should retain shape)
13. Flip carefully using slotted spoon, fry other side 2-3 min until golden brown all over
14. Oil temperature is critical: if too hot (180°C+), outside burns before inside cooks; if too cool (160°C), chakli becomes greasy
15. Remove with slotted spoon, drain on paper towel
16. Cool completely before storing (becomes crisp as it cools)
17. Store in airtight container, lasts 2-3 weeks
18. ---

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