Tandulachya Pithachya /Rice‑Flour Crispy Chakli Recipe
Celebrate Diwali with a twist on the classic Maharashtrian chakli! In this step‑by‑step guide based on the Bestcookshobha YouTube video, learn how to make Tandulachya Pithachya Chaklya—delicate, crispy rice‑flour spirals perfect for festive sharing. This blog combines clarity for beginners with pro tips for crunchy perfection. Ideal for Diwali snacks, Marathi cuisine, and rice flour chakli lovers!
Ingredients
- 🥘 Ingredients & Number of Serves
- Approx. makes 20–24 medium chaklis, serves 4 as snack
- 2 cups rice flour Tandulachya pith
- 2 tbsp hot oil or ghee for mohan
- ¼ tsp salt
- 1 tsp cumin seeds jeera or sesame seeds (til)
- Pinch of asafoetida hing
- 6 –8 tbsp hot water as needed to knead
- Oil for deep frying
- (This matches typical rice‑flour chakli ratios shown in Marathi YouTube recipes
Instructions
- 👩🍳 Method of Preparation
- Dry roast the rice flour: In a heavy-bottom pan over low flame, roast rice flour until aromatic and slightly pinkish. Take care not to burn.
- Prepare the mohan: Add hot oil or ghee to the roasted flour and mix well. This gives chakli a light, crackly texture.
- Season the flour: Stir in cumin seeds or sesame, asafoetida, and salt.
- Make the dough: Gradually add hot water and mix into a soft but firm dough. Knead well until smooth.
- Shape spirals: Grease chakli press/mould. Divide dough into portions, press spirals onto wax paper or plastic sheet. Secure the end to outer ring so chakli doesn’t open during frying
- Heat oil & fry: Preheat oil to medium-high. Drop a small test piece to check – it should rise in about 5–10 seconds. Fry chaklis gently: high flame initially, then reduce to medium-low after they float. Fry both sides for about 5–6 minutes till golden and crisp. Drain on paper towels
Video
Notes
📋 Table of Contents
- Ingredients & Servings
- Method of Preparation
- Calories & Nutrition
- Serving Suggestions
- Pro Tips & Variations
- Conclusion
🔢 Calories & Nutritional Info
(Per serving ~50 g / ~6 chaklis)Approximate values: 180 kcal, Carbs ~22 g, Fat ~9 g, Protein ~2 g, Fiber ~1 g.
Exact values vary by oil absorption and portion size.
🍽️ Serving Options
- Serve with hot masala chai or Diwali faral mix (like karanjya, chiwda).
- Pack in air‑tight jars for gifting.
- Use as crunchy snack during festive gatherings or tea time.
💡 Pro Tips & Variations
- Fine flour is key: Ensure rice flour is evenly roasted and free from lumps to avoid breaking during pressing.
- Moisture control: Add hot water slowly. Over‑hydration makes the dough sticky; under‑hydration causes breakage.
- Oil temperature: Test with small dough piece; if it doesn’t float in 10 secs, wait longer to heat. ⚠️
- Batch frying: Don’t crowd the pan. Fry 4–5 chaklis at a time and maintain oil temperature.
- Storage: Completely cooled chaklis stay crisp for weeks in an airtight container.
