How to make Sichuan Chakli -

Sichuan sauce gives these chakli a Chinese touch.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sichuan sauce (सिचुआन सॉस), Rice flour (चावल का आटा)

Cuisine : Indo-Chinese

Course : Snacks and Starters

For more recipes related to Sichuan Chakli checkout Chinese Samosa, Chinese Dosa. You can also find more Snacks and Starters recipes like Healthy Aloo Tikki - SK Khazana Hariyali Chicken Tikka - SK Khazana Mung Dhirade Schezwan Noodle Parcel

Sichuan Chakli

Sichuan Chakli Recipe Card


Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Sichuan Chakli Recipe

  • Sichuan sauce 4 teaspoons

  • Rice flour 1 cup

  • Split skinless black gram (dhuli urad dal) ground 1/4 cup

  • Cumin powder 1/4 teaspoon

  • Red chilli powder 1/4 teaspoon

  • Salt to taste

  • Oil for deep frying and greasing


Step 1

Combine rice flour, ground black gram, Sichuan sauce, cumin powder, red chilli powder and salt in a bowl. Add three-fourth cup of water and knead into semi soft dough.

Step 2

Heat sufficient oil in a kadai. Grease the chakli press with some oil.

Step 3

Put some dough, at a time, in a chakli press and press out chaklis on a plastic sheet.

Step 4

Gently slide them, a few at a time, into hot oil and deep-fry on medium heat till crisp. Drain on absorbent paper and cool down to room temperature.

Step 5

Store in an airtight container and use as required.

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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.