Baked Chakli

Baked Chakli

Since I am trying to avoid deep frying, I am making different snacks by baking. I am thankful for this wonderful kitchen gadget – ” oven”, to help me out in baking. I had earlier shared different recipes for making baked puris/ cracker. I had tried out different recipes for making baked chaklis. Some recipe had used less oil while other used curd for making it but the chaklis were a little hard and did not come out crispy.  I have shared with you the recipe for making chakli using fresh cream or homemade malai. I had deep fried them. So now with the same ingredients,  I have tried making baked chakli. The procedure remains the same except that instead of deep frying the chaklis I have baked them. The chaklis came out very well. They were crispy and had the same taste. My son loved it and was very happy to enjoy his favorite snack.

So friends enjoy baking the chakli for your loved ones and please share your feedback with me.

Baked Chakli

Baked Chakli

A crispy snack made with fresh cream and rice flour and is baked instead of deep frying in oil.
Course hightea, Snack
Cuisine Indian
Keyword afterschoolsnack, baked, Festival, hightea, kids, lunchbox
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 45 chakli
Calories 39kcal


  • 2 cup rice flour
  • 7 tbsp fresh cream or homemade malai
  • 1 tbsp oil
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 2 tsp cumin powder jeera powder, roasted
  • 2 tsp sesame seeds
  • 1/2 tsp asafoetida hing
  • salt as per taste
  • water for kneading
  • 1 tsp oil for brushing


  • In a mixing bowl, add cream, oil, turmeric powder, red chili powder, roasted cumin powder, sesame seeds, asafoetida.
    Baked Chakli
  • Mix them all together and then add rice flour and salt.
    Baked Chakli
  • Mix well with fingertips till crumb like mixture is formed. 
    Baked Chakli
  • Knead into a smooth dough with light hands by gradually adding water to it.
    Baked Chakli
  • The dough should be soft, smooth and moist. I have covered and kept aside for 20 minutes. cover with a damp cloth. 
    Baked Chakli
  •  Grease nicely the chakli machine and put the star shape blade into it. I have the normal original machine. U can use other types u have.
    Baked Chakli
  • Now make two balls from the kneaded dough. Roll into a log shape and then put it into the chakli pressing machine.
    Baked Chakli
  • Close the machine. 
    Baked Chakli
  • Line a baking tray with baking paper. Take the chakli press machine and start making chakli from center and press into a spiral shape in 3-4 rounds and then cut them and join the last round as shown in the picture. These will come out properly with practice.  Brush them with oil. 
    Baked Chakli
  • Bake in the preheated oven @ 180 C for 20-25 minutes or till golden.  (The chakli got vanished before taking pictures. The next batch is still in the baking process).
    Baked Chakli
  • Let the chakli cool down. The chaklis are ready to serve. You can store them in the airtight container for 15 days and enjoy with a cup of tea or coffee. 
    Baked Chakli
  • The chaklis are looking so crisp. 
    Baked Chakli
  • Baked Chakli


Calories: 39kcal | Carbohydrates: 5g | Fat: 1g | Cholesterol: 3mg | Sodium: 3mg | Potassium: 12mg | Vitamin A: 70IU | Calcium: 4mg | Iron: 0.1mg

15 thoughts on “Baked Chakli”

  1. I am certainly going to try this, however my traditional fried chalking recipe call for yoghurt instead of cream. Do you think it will work in this too. Ps guidw

    • Hi
      Thank you for going through the recipe. Cream gives chakli a crispy texture when baked. You can use yogurt and oil mixture or yogurt and cream mixture to make the chakli. But the chakli with cream will be more crisp. Happy cooking and i am waiting for your feedback!!

    • Hi Nidhi
      The chakli dough if does not have enough moisture will result in dry chakli. So add a tsp of more water to knead into semi soft dough. Even if the chakli is baked too much it will become dry. So check while baking them. Happy cooking !!

    • Hi Preeti

      Thank you for going through the recipe. I have baked the chakli without flipping. It also depends on the heat from the oven. So if you have time it is better to flip them after 10 minutes.


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