A deep-fried snack that is popular in the Indian state of Gujarat, rice-rawa chakri is a favorite during festive seasons. You can serve it as an evening tea snack. Though it looks similar to the south-Indian snack called murukku, the taste is totally different.
Deep-fried, perfectly crisp and crunchy this spirally twisted circular-shaped snack is simply delicious.

Total time: 30 minutes
Yield : 15 to 18 pieces


  • 1 cup rice flour
  • 1/2 cup suji (Semolina)
  • 1 tsp cumin seeds
  • 11/4 cup water
  • 1 tbsp butter
  • 1 tsp red chili powder
  • 1 tbsp sesame seeds
  • 1/4 tsp asafoetida
  • Salt to taste
  • Oil for deep frying.


  • Boil water in a kadai (wok),add ghee and sesame seeds
  • Add semolina to the boiling water and mix well
  • Keep stirring to ensure no lumps are formed until the mixture forms a dough
  • Turn off the flame and set the dough aside to cool
  • Add rice flour, cumin seeds, chili powder, and asafoetida to the dough.
  • Mix well and form a firm dough with warm water
  • The dough should be soft and smooth.
  • Take a small portion of dough in a murukku /chakli maker and press down while swirling the maker over a plate to form concentric circles
    Heat oil for deep frying.
  • Carefully drop the chaklis and deep fry them on a medium flame.
  • Follow the same procedure with remaining dough
  • Remove and place them on a tissue paper. Let them cool completely
  • Store airtight at room temperature for 3 to 4 weeks.



Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com

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