Rice Butter Chakli

  • Yield : 25-30
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 40m

Chakali reigns supreme when it comes to Diwali snacks. When I was young, I lived in Mumbai and Diwali really felt like Diwali then. The Abhyanga snan early in the morning, sharing sweets with neighnours, bursting crackers. It feels like another world.

When it came to Diwali snacks, Chakli reigned supreme. There was almost a competition every year, to see whose chaklis tasted best and whose were the most crunchy.

This fail proof recipe will ensure that you have a really crunchy Diwali!

Stay safe.


  • Rice Flour- 1 cup
  • Water- 1 cup
  • Butter- 1/4 cup
  • Salt- to taste
  • Cumin seeds- 1 tbsp Cumin seeds- 1 tsp
  • Chilli paste/ Chilli flakes- 2 tsp
  • Oil - for frying

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Step 1

In a large bowl, put the rice flour. Add the chilli flakes.

Step 2

Pour water into a saucepan and add salt, cumin seeds and butter and let boil. Do have a taste of this water. It should taste a lot saltier than would be edible, but remember, it has to compensate for the rice flour. If using green chilli paste instead of chilli flakes, boil i tin the water with the other ingredients.

Step 3

Add this boiling water straight into the flour and with a wooden spoon, mix well. Cover and let rest for 15-20 minutes, until warm enough to knead.

Step 4

Start heating the oil. When hot, lower the flame and keep ready for frying chakli.

Step 5

Now, remember to grease chakli maker/ press with oil before stuffing in the required mixture.

Step 6

Grease a small thick plastic bag/ ziploc/ milk bags and make the chakli rounds on this paper. I find making the chakli on this makes it easy to put the chakli in for frying. DO remember to apply a slight amount of pressure on the end tip of the chakli, to ensure they stick together.

Step 7

Very very gently lift the chakali and slide into the hot oil from the side of the wok. Deep fry until golden .

Step 8

Drain on absorbent kitchen paper. Remember not to fry on too high a heat, otherwise the chakli either doesn't cook on the inside properly, which makes it soft later - or becomes very hard. What we are looking is for a crunchy chakli that stays crunchy.


This recipe can be made with just green chilli paste. It will ensure whiter idlis. The addition of chilli flakes, does tend to make the chakli slightly darker.

For more Diwali recipes please look up:

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Karanji- Gujiya                         Jalebi                             Narkel Naru- Coconut Ladu      Malpua

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