How to make Peri Peri Chakli Sticks - SK Khazana -

Crisp chakli sticks get an international identity with a sprinkling of peri peri masala - yummy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina (rawa/suji) (रवा/सूजी), Salt (नमक)

Cuisine : Fusion

Course : Snacks and Starters

For more recipes related to Peri Peri Chakli Sticks - SK Khazana checkout Vegetable Upma, Kuzhi Uppu Paniyaram, Maddur Vade, Tootak . You can also find more Snacks and Starters recipes like Beer Battered Prawns Grilled Tofu Sandwich Zucchini and Cream Cheese Rolls Chicken Shawarma-SK Khazana

Peri Peri Chakli Sticks - SK Khazana

Peri Peri Chakli Sticks - SK Khazana Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Peri Peri Chakli Sticks - SK Khazana Recipe

  • Semolina (rawa/suji) 1 cup

  • Salt to taste

  • Butter 2 tablespoons

  • Rice flour 1 cup

  • Oil for deep-frying

  • Peri Peri Masala

  • Dried parsley 1 tablespoon

  • Dried oregano 1 tablespoon

  • Dried garlic granules 1/2 tablespoon

  • Dried basil 1/2 tablespoon

  • Red chilli flakes 3 tablespoons

  • Salt to taste

  • Black peppercorns 10-12

  • Dried onion flakes 2 tablespoons

  • Coriander seeds roasted 1 1/2 tablespoons

  • Roasted cumin seeds 1/2 tablespoon

  • Citric acid 1/4 teaspoon


Step 1

Heat 1 cup water in a deep non-stick pan, add salt and butter and let the water come to a boil. Add semolina, mix well and cook for 1-2 minutes. Transfer it on to plate and set aside to cool slightly.

Step 2

Meanwhile, to make peri peri masala put parsley, oregano, garlic, basil, red chilli flakes, salt, black peppercorns, onion flakes, coriander seeds, cumin seeds and citric acid in a blender jar and blend to a fine powder. Transfer it into a bowl.

Step 3

Heat sufficient oil in a kadai.

Step 4

Add rice flour to the cooled semolina mixture and knead into soft dough.

Step 5

Divide the mixture into 2 parts. Grease chakli press with oil and stuff it with a portion of the prepared mixture.

Step 6

Press out chakli sticks, cutting them with a scissor at regular intervals, directly into hot oil and deep-fry till light golden and crisp. Drain on absorbent paper.

Step 7

Sprinkle the peri peri masala and mix gently.

Step 8

Transfer them into a serving bowl and serve. Or store them in an airtight container.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.