Batata Chakali (Potato Chakli) 1kg

Batata chakali pressed by hand in a village kitchen, potato and rice flour dough put through a chakali mould and dried in the sun. These come raw, not fried. You fry them fresh at home, so they taste of the oil you chose, not of factory oil from weeks ago.

Drop a few into hot oil and they puff open within seconds. Lift them out once the bubbling settles. Fried chakali goes with evening tea, and it goes into the Diwali faral tin next to kurdai and papad.

Sold as a 1kg pack of raw chakalis.

Keep the raw ones in a dry airtight tin, they take on moisture quickly in monsoon. Fry them in safflower oil, it holds up best over repeated batches. The rest of the sun dried lot is under village papads.

Frequently asked questions

Do these come ready to eat or do I fry them

They are raw and sun dried, so they need frying. Two minutes in hot oil is enough.

How long do the raw chakalis keep

Six months in a sealed dry tin. Once fried, finish them inside two weeks.