Chakri is a famous Indian snack! The chakri in Goa is a little different from the rest of India. While the rest of India enjoys savory chakris, we Goans like our chakri a little on the sweeter side. We also add our beloved coconut and jaggery which enhances the taste of the chakri and makes it really unique. Here is my mom’s recipe for this crispy, crunchy Diwali snack.

What you will need:

How to make it:

• Make a fine powder of the rice, urad dal, chana dal and split moong dal. Traditionally all of this was send to the mill to be ground before Diwali. This is your chakri flour mix.
• Make a fine paste of the chili, fenugreek seeds, black pepper and asafetida mixture with 1/4 cup of water. This is your masala.
• Make a fine paste of the coconut with 1/4 cup water.
• In a mixing bowl, add the flour mix, ground masala, turmeric, coconut paste, tamarind paste, crushed cumin, toasted sesame seeds, salt, jaggery and ghee.
• Mix well. Adding a little water at a time make a firm dough.
• Heat the oil for frying.
• Oil the sides of a chakri maker called “chakardato” in Konkani.
• Add a little of the dough and form either circular of linear chakris.
• Add these to the oil carefully and fry till golden brown.
• Remove on a paper towel to drain access oil.
• Cool to room temperature before storing in an air tight container.
• Enjoy with your family and friends during Diwali!