Chawal ki kachri- sundried and fried home made rice crisp
Chawal Ki Kachri, also known as Chawal Ke Phool, Chawal Ki Chirori, or Kurari, is a traditional sun-dried rice crisp made with rice flour. People in Uttar Pradesh prepare these homemade rice crisps before Holi or at the beginning of summer. On Holi, they deep-fry these crispy kachris along with homemade papads and chips to serve family and guests who visit to celebrate the festival.
My grandmother used to make many types of homemade papads every year, especially Aloo Papad, Chawal Papad, and Chawal Ki Kurari, before Holi. Later, my mother continued this beautiful family tradition. Today, many children prefer packaged chips and ready-made snacks, but I still make these homemade treats every year to keep our tradition alive.
Preparing sun-dried snacks before Holi has become a yearly ritual in my home. Every year, I make Aloo Papad, Aloo Chips, Sooji Papad, Moong Dal Mangodi, and a few other traditional recipes. These homemade snacks are easy to prepare, budget-friendly, hygienic, and free from the artificial colours, flavours, and preservatives often found in store-bought snacks.
For this recipe, I used ready-made rice flour to save time. You can also make your own rice flour by grinding raw rice into a fine powder at home. Both methods work well and give you delicious, crispy Chawal Ki Kachri.
If you enjoy making traditional Indian snacks at home, give this easy Chawal Ki Kachri recipe a try this Holi season. It is a simple way to preserve a family tradition while enjoying fresh, homemade rice crisps with your loved ones.
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Chawal ki Kachri
Ingredients
- 1 cup Rice Flour / Chawal Ka Atta
- 4 cup water check notes below
- 1/2 tsp Salt / Namak
- 3/4 tsp Chili flakes /Kuti hui laal mirch
- 1/3 tsp Papad khaar
- pinch Asafoetida / Hing powder optional
- 3/4 tsp Cumin Seeds / Sabut Jeera
Instructions
- Take a heavy bottom pan and add rice flour and water and mix it well .
- Add salt , asafoetida and papad khar and mix well. ( you may need some extra water as each rice variety absorb different amount of water, in that case add 1 more cup water.)
- Now put it on the flame and keep stirring it using a whisk or spatula. whisk work best.
- keep cooking for around 10 minutes till it start to thicken.
- Now cover the pn with a lid and let it come to room temperature.
- Add chili flakes and cumin seed and mix it well. there will be no lumps in the mixture , it should be smooth in texture.
- Grease a plate or plastic sheet with little oil.
- Fill the mixture in a polythene bag or piping bag and make medium size mangodis or thin long straws, you can make any pattern of your choice.
- Sun dry them for at least 2-3 days till they dry completely.
- Store in a airtight jar, stays fresh for more then an year.
- Heat oil in a pan and deep fry few on high heat.
- Drain on a paper napkin and enjoy.
- you can sprinkle some chat masala/ chili powder or peri peri masala to enhance the taste.