Vegan Chakris

We all love chakris in my family and when my son became vegan, I made some changes to the ingredients to make them vegan so that he wasn’t missing out.  The changes are minor and in this case there was no compromise to the taste.

Chakris are a favourite with everyone but can be a bit time consuming for some and also some people with arthritis fine it difficult to use the old fashioned gadget often called msev nu machine or sev sancha.   However,  most Gujaratis make them as one of the Diwali savouries.  I ave seen some recipes where people have used a piping bag or a cookie maker to make these chakris too. Thankfully, I have a very old sev sancha which my mother in law brought from East Africa and it’s handy for making chakris, sev and gathia too.

Every family has a traditional recipe for making chakris and this one is ours.  I like following this one as it’s easy and foolproof.

Jump to Recipe

Ingredients for about 40 Chakris:

• 2 cups rice flour
• ½ cup plain flour
• ½ cup chick pea flour
• ½ tsp chili powder
• 1 tsp salt
• 1 tsp turmeric powder
• ½ cup melted stork or any vegan butter
• 1 cup Alpro plain yogurt or any vegan yogurt
• 2 tbls lemon juice
• 4 green chilies (or less if you don’t want them too hot)
• 1 tsp grated ginger
• 2 tbsp sesame seeds
• 1 litre oil for deep-frying

Method:

1.Sieve the three flours in a mixing bowl.

2. Add the salt, turmeric, chili powder, melted stork, lemon juice and sesame seeds.

3. Transfer the Alpro yogurt  with a cup of water to a blender. Add the green chilies and ginger to this mixture and blend well so that the chilies and ginger get blended in the yogurt

4. Use the wet mixture to bind the dough for the chakris.  If the dough feels too dry, add some more water to bind the dough. If there is any wet mixture left over, keep it aside to make some vegan kadhi.

6. Place the dough in chakri maker using the disc with the star

7. Place a kitchen paper or a plastic sheet on top of your work top and try pressing the dough out of the chakri maker and make small spirals of dough.  Make sure, you stick the end of the spiral to the  main chakri to ensure, it doesn’t unwind when frying.

8. Heat the oil. To test if the oil is ready, drop a small piece of the chakri dough in the oil. If it comes up quickly- the oil is ready for frying. Reduce the heat to very low and lift the chakris one by one on to big flat spoon or skimmer and start to transfer them into the oil. At first just transfer 3-4 chakris to the oil and let the chakris cook as slowly as possible. Resist the temptation touch the chakris for a minute or two as you don’t want them to break or unwind. Turn over the chakris slowly to cook on the second side. Fry the Chakris until they are crisp and brown. Drain them on a kitchen paper. Once cool, pack them in a biscuit jar and enjoy when feeling peckish.

Are you a vegan or doing Veganuary?  Do share your recipes.

Other vegan recipes you may enjoy are:

1. Vegan shrikand
2. Tofu and peas curry
3. Vegan coriander and garlic naan
4. New potato curry
5. Porridge

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