Recipe

1. Prepare the Dough:

   • In a mixing bowl, combine the rice flour, mashed potato, cumin seeds, red chili powder, ajwain, asafoetida, and salt.
   • Add 3 tablespoons of oil to the mixture.
   • Gradually add water as needed and knead to form a smooth and pliable dough. The dough should not be too hard or too soft; adjust the water accordingly.

2. Shape the Chakri:

   • Take a small portion of the dough and roll it into a long thin strip (about 6-8 inches).
   • Start coiling the strip in a spiral shape, pressing gently to keep it together. You can use a chakri maker or a piping bag for more intricate designs.
   • Ensure the edges are sealed properly to prevent them from coming apart while frying.

3. Heat the Oil:

   • In a deep pan, heat enough oil for frying over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil; it should sizzle and rise to the surface.

4. Fry the Chakri:

   • Gently slide the shaped chakris into the hot oil, being careful not to overcrowd the pan.
   • Fry until they turn golden brown and crispy, about 4-5 minutes. Use a slotted spoon to flip them occasionally for even cooking.
   • Once done, remove them from the oil and place them on paper towels to absorb excess oil.

5. Cool and Store:

   • Allow the chakri to cool completely before storing them in an airtight container. They can stay fresh for up to a month!

Enjoy your homemade chakri as a delightful snack or serve them at your next gathering!