Beetroot Chakli | Step By Step Recipe

Beetroot chakli is a crunchy snack made with rice flour and beetroot. These chakris can be made in a huge batch and stored in an air-tight container and is a very handy and a healthy snack. Make it for kids’ snack box or for your tea party or during any festivals.

Well, you really don’t need a rhyme or a reason to make this. It’s healthy and so vibrant and gorgeous. Try to make this during this Holi and surprise your dear ones with a nice variant of chakri.

 

beetroot-chakri
Beetroot Chakri
beetroot-chakri
Beetroot Chakri

Recipe of Beetroot Chakri

  •  1 hour
  •  Serves 4
  •  Medium

Ingredients:

Rice flour, roasted- 1 cup
Beetroot- 1 medium-sized
Melted butter- 1 tbsp
Cumin seeds or jeera- 1 tsp
Sesame seeds or til- 1 tsp (optional)
Chili powder- ½ tsp
Asafoetida- 2 pinches
Salt- to taste
Water quantity less than ¼ cup to make the dough
Oil- enough for deep frying

Method:

1. Dice the beetroot to small pieces and cook with ¼ cup water till the beetroot has turned tender and let it cool down.

2.  Puree the cooked beetroot with ¼ cup water to a smooth paste. In a large bowl, combine roasted rice flour, cumin seeds, chili powder, asafoetida, salt, and melted butter.

3.  Add the pureed beetroot and combine it well.

4.  Add water little by little and knead the dough till it turns soft.

5.  Do not add too much water and make the dough too soft and watery.

6.  Heat enough oil for deep frying in a frying pan over medium heat.

7. Take the Chakri mold and attach a star-shaped disc in it.

8. Place a handful of dough into the mold and close with its lid.

9. First, test if the oil is ready- by dropping a small piece of dough into the oil, if the oil makes the sizzling sound when you drop the dough, the oil is ready.

10.  Gently slide the Chakri dough into the oil.

11. Deep fry by fully submerging the dough and let it turn crispy.

12. Transfer to a kitchen paper towel and let cool down.

13.  You can store it in an airtight container for a week.

beetroot-chakri

Beetroot Chakri

Hetal Kamdar

Ingredients
  

  • Rice flour roasted- 1 cup
  • Beetroot- 1 medium-sized
  • Melted butter- 1 tbsp
  • Cumin seeds or jeera- 1 tsp
  • Sesame seeds or til- 1 tsp optional
  • Chili powder- ½ tsp
  • Asafoetida- 2 pinches
  • Salt- to taste
  • Water quantity less than ¼ cup to make the dough
  • Oil- enough for deep frying

Instructions
 

  • Dice the beetroot to small pieces and cook with ¼ cup water till the beetroot has turned tender and let it cool down.
  • Puree the cooked beetroot with ¼ cup water to a smooth paste. In a large bowl, combine roasted rice flour, cumin seeds, chili powder, asafoetida, salt, and melted butter.
  • Add the pureed beetroot and combine it well.
  • Add water little by little and knead the dough till it turns soft.
  • Do not add too much water and make the dough too soft and watery.
  • Heat enough oil for deep frying in a frying pan over medium heat.
  • Take the Chakri mold and attach a star-shaped disc in it.
  • Place a handful of dough into the mold and close with its lid.
  • First, test if the oil is ready- by dropping a small piece of dough into the oil, if the oil makes the sizzling sound when you drop the dough, the oil is ready.
  • Gently slide the Chakri dough into the oil.
  • Deep fry by fully submerging the dough and let it turn crispy.
  • Transfer to a kitchen paper towel and let cool down.
  • You can store it in an airtight container for a week.

 

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