Growing up in Kenya has had a massive influence on my life and, more importantly, kn my taste buds. 30 years later and I’m still craving the things my sisters and I snacked on as kids 🙂
Chakri is definitely something I remember us eating and loved it so much, it’s a very indian, Diwali type vibe but I need something to snack on whilst I’m playing Scrabble with my parents and this is the perfect companion to a strong cup of tea!
2 cups rice flour
3/4 cup water
1/2 cup yoghurt
2 tbsp butter
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp hing
1 tsp ginger-green chilli paste
1 tsp sesame seeds
Salt to taste
Oil to fry in
1. To make the chakris, combine all the ingredients in a bowl. Mix well and knead into a soft dough using the water until you are happy with the consistency of the dough.
2. Divide the dough into 4 equal portions and set aside.
3. Use a chakri press to push out the dough into a round shape. If you do not have a chakri press, you can use an icing piping bag and an icing tip. Push out around the chakri dough to create the chakri swirls onto a flat metal plate (or use the back of an oven tray). Work closely from the centre outward creating the chakris
3. Meanwhile, heat some oil in a deep non-stick pan. We’ll be trying the chakris in this shortly.
4. Once you have pushed out your chakris, use a flat ladle or knife to transfer the chakri shapes into the pan. Fry on a medium heat till the chakri turns golden brown and is crisp on both sides.
5. Place the chakris on a paper to absorb the oil (I used a newspaper).
6. Let the chakris cool and enjoy! Store in an airtight container to avoid the chakris going soggy.