Rice Tapioca Spiral/Chakri

Hello Friends,

Diwali is almost here so decided to give a head start by making snacks and sweets. Chakri or some call it chakli is mostly made during Diwali. I have been making it every year using this recipe and it has not disappointed me so far. It comes out so crunchy that it melts in the mouth. I am using rice and tapioca or sabudana. This recipe makes about 4 ltr container full of chakli. You can cut the ingredients as per your requirement.

Preparation Time: 15 minutes

Cooking Time: 60 minutes


1 cup tapioca/sago/sabudana rinsed and soaked in 1 1/4 cup water for 4-5 hours
2 cups rice flour
1/2 cup clarified butter (ghee)- bring to boil
1 tsp black pepper powder
1 tsp sesame seeds
2 tsp turmeric powder
Salt to taste
Oil for frying


1. Mash soaked sabudana with hands so they break slightly.

2. In a big mixing bowl, mix together rice flours, soaked and mashed sabudana, black pepper powder, sesame seeds, turmeric powder and salt. You can also add 1/2 cup sour yogurt at this point. Add very hot ghee in the flour mixture and mix using spoon. Make dough with hands adding little water at a time. Dough should not be too soft or hard.
Chakri dough

2. Prepare balls which can fit in chakri maker so hands doesn’t get dirty while making the chakri. Grease chakri maker from inside. Fill chakri maker with one ball and start making spiral shapes. Because this recipe using sabudana, chakri may not come out perfect circle. Heat oil and prepare only 10-12 chakri at a time which can fit in frying pan at a time.
Chakri shapes

3. When oil is hot, keep the heat to medium. Drop in one chakri at a time using flat spatula. Do not over crowd the pan. Fry chakri on medium till it’s golden brown from both sides. Prepare one batch at a time. Chakris are very delicate, be very gentle while frying in the start. Let it get slight hard in frying pan before moving.  You can fry 8-10 chakri at a time depending on the size of your frying pan. When ready, remove on paper towel. Then fry the second batch. I try to keep 10-12 spiral ready while I am frying one batch, so second batch is ready for frying.
Chakri fry

4. When all chakris are fried and cool down slightly, store in airtight container. It can stay good for 2-3 weeks. We like to eat as snacks with hot masala tea/chai.

We serve these with other snacks and sweets to our guest during Diwali.

Try this recipe and let me know your comments. Happy cooking!

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Author: Bhavna's Food Journey

Welcome to Bhavna's food journey! Join me in cooking easy, simple, healthy and delicious food. I am a mother of two adult children and understand the fast life of today's adult. Hope you will enjoy and try my recipes. Looking forward to hearing from you!!

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