Chakli
Crisp, spiral-shaped Indian snack made from mixed flours and spices
Chakli is a crunchy, spiral snack from India, made by combining rice, Bengal gram, and black gram flours with spices. The dough is shaped into coils and deep-fried until golden. It is popular at festivals and as a snack, and is also enjoyed in South Africa and Indonesia.
- Spiral-shaped and ridged, made from a mix of flours and spices
- A popular snack during Diwali and other festivals in India
- Sold by street vendors and in local shops
- Also enjoyed in South Africa and Indonesia by Indian communities
What is Chakli?
Chakli is a savoury treat with a distinctive spiral form and a surface marked by ridges. Its base is a blend of rice, Bengal gram (a type of chickpea), and black gram (urad dal) flours. Spices such as cumin, coriander, red pepper, and turmeric are mixed in, along with sesame seeds and salt. The finished snack is crisp and golden, with a nutty and spiced flavour. Chakli is often sold by street vendors and in local shops, and is a familiar sight during festive times.
Where does Chakli come from?
Chakli traces its roots to India, with early forms mentioned in ancient Ayurvedic writings under the name saskuli. This ancestor was shaped using a press and fried in oil or ghee. The chakli we know today, made from a mix of rice, Bengal gram, and black gram flours, appears in a 16th-century cookbook called Soopa Shastra. Over time, the recipe has evolved, and chakli has become a staple snack in many Indian regions and among Indian communities abroad.
How is Chakli made?
To make chakli, flours of rice, Bengal gram, and black gram are combined with spices and seeds. Boiling water is added to form a dough, which is kneaded until smooth. The dough is then shaped into spirals using a mould or an extruder, creating the snack's signature coils. These are deep-fried in hot oil until they turn a rich brown, then drained and cooled before serving.
How and when is Chakli eaten?
Chakli is enjoyed as a snack throughout the day, especially during festivals like Diwali. It is often served at gatherings and celebrations, and is commonly found at street stalls and small shops. People eat it on its own, sometimes with tea or as part of a platter of festive snacks. Its crisp texture and spiced taste make it a favourite for sharing with family and friends.
Kinds of Chakli
Different regions use various flours and spices in their chakli. In South Africa, maize flour often replaces rice flour, and cumin is a key flavour. Some versions swap black gram for green gram or pigeon pea. A similar snack called murukku is common in South India, while in Indonesia, related treats are known as akar kelapa. Kadboli is another close relative, shaped by hand rather than with a mould.
What Chakli means
Chakli is closely tied to Indian festivals, especially Diwali, when it is made in many homes. It is also a popular everyday snack and is part of the culinary traditions of Indian communities in South Africa and Indonesia. The snack's spiral shape and crisp bite have made it a symbol of celebration and sharing.
When Chakli is on the table
Questions people ask about Chakli
What is chakli made of?
Chakli is made from a mixture of rice flour, Bengal gram flour, black gram flour, and spices such as cumin, coriander, red pepper, turmeric, and sesame seeds.
Where does chakli come from?
Chakli originates from India, with historical references in ancient texts and cookbooks. It is especially associated with regions like Karnataka and Maharashtra.
How is chakli prepared?
The flours and spices are mixed with boiling water to make a dough, which is shaped into spirals using a mould or extruder, then deep-fried until crisp and golden.
When is chakli usually eaten?
Chakli is eaten as a snack, both on ordinary days and during festivals like Diwali. It is often served at gatherings and with tea.
Are there different versions of chakli?
Yes, recipes vary by region. Some use maize flour instead of rice flour, and others swap out black gram for green gram or pigeon pea. Related snacks include murukku and kadboli.
Good reading and sources
The facts on this page come from the Wikipedia article "Chakli", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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