Potato chakri
Rice flour and potato spirals with sesame and ginger. Makes 100
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
- Total time
- 100 min
- Difficulty
- medium
- Serves
- 24
Ingredients
Method
0/6 doneStep 1: Rub 1 oz butter into 1 ⅛ lb rice flour with your fingertips.
Step 2: Add 5 ½ oz potato, 1 tbsp ginger paste, 1 tbsp green chilli paste, 4 tbsp lemon juice, 4 tbsp sugar, ½ tsp ground turmeric, 3 tbsp sesame seeds, 3 tbsp fresh coriander and 3 tsp salt. Mix well.
Step 3: Add 1 cup water a little at a time and knead into a soft dough. It should not stick to your hands.
Step 4: Fit the chakri disc into the sev machine and fill it with dough. Pipe small spirals about 5 cm across onto greaseproof paper.
Step 5: Heat oil over medium heat, add a few spirals at a time and fry until crisp and light brown.
50 minStep 6: Drain and cool completely. Store in an air-tight container for up to 3 weeks.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 2 g
- Carbs
- 27 g
- Fat
- 6 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does potato chakri take?
- About 100 minutes in total: 40 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of potato?
- Sweet potato, same weight (sweeter, cooks a little faster).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Chaat masala
Chaat masala is the tangy, salty, slightly sulphurous sprinkle that makes chaat taste like chaat. Dried mango (amchur) gives the sourness and black salt the distinctive savoury edge. Sprinkle it over fruit, salads, raita, chips and street-food snacks.
