Chakralu
Spiral rice-flour crisps with sesame and ajwain. Sun-cured the old-fashioned way, slow-tempered in cold-pressed sesame oil, and bottled by hand in our village kitchen. Best enjoyed with hot rice and a generous spoon of ghee.
Authentic Chakralu
Chakralu are the spiral, sun-shaped crisps that announce festive Andhra kitchens long before the sweets arrive. Ours are made the slow way — rice flour worked into a soft dough with sesame, ajwain, hot oil and just enough chilli, then hand-pressed into spirals and fried in cold-pressed sesame oil. Every Chakralu shatters at first bite with a clean, toasty crunch and a finish of warm sesame.
Made the traditional way
We use rice flour as the base — never maida or all-purpose flour. Hot oil is worked into the dough to give the snack its signature short, brittle texture. The dough is then pressed through a brass chakli mould into hot cold-pressed sesame oil, where each spiral fries to a pale gold. The result: Chakralu that taste of rice, sesame and ajwain — exactly as they should.
How to enjoy Chakralu
Pair Chakralu with strong filter coffee or a tumbler of evening chai. They travel beautifully — perfect for tiffin boxes, train journeys and Diwali hampers. Crush a few over chaat or curd rice for extra texture. Stored in an airtight tin, they stay crisp through many tea breaks.
Product highlights
- Rice flour base — no maida adulteration
- Hand-pressed spirals
- Fried in cold-pressed sesame oil
- Sesame and ajwain for authentic flavour
- Made in small Tanuku batches
Ingredients
Rice flour, sesame seeds, ajwain, red chilli powder, rock salt, cold-pressed sesame oil, asafoetida.
