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.


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