Baked Chakli with Three Flours

Chakli is one of those snacks that shows up at Diwali, at tea time and in every Indian grandmother's tin. Traditionally it is pressed into spirals and deep fried. This version keeps the spirit of the snack and swaps the frying pan for the oven, so you get the same crackle and the same savoury punch of cumin and black pepper without a pot of hot oil on the stove.

The flour mix is where the character comes from. Ragi, or finger millet, is the flour that gives these a slightly earthy, nutty note and a warm colour. Jowar, or sorghum, is a grain that has been eaten in parts of western and southern India for a very long time, and it adds a light, sandy bite. Whole wheat holds everything together. Together they make a dough that is sturdier than plain rice flour chakli, which is why these hold their shape so well in the oven.

A few tips from my own trial and error. Roast the cumin seeds in a dry pan until they smell toasty, then crush them coarsely rather than grinding to powder, because little pockets of spice are what make each bite interesting. Keep the dough soft, and if it feels dry, add water a teaspoon at a time. A stiff dough will crack as it comes out of the press. Grease the press and the tray well, because the spirals stick more than you expect. Turning them halfway through is not optional; it is what gives you an even crunch rather than a pale bottom.

Storage is simple. Once they are fully cool, keep them in an airtight tin at room temperature. If they lose their snap after a few days, pop them back into a warm oven for five minutes and let them cool again. They are also a good companion for a bowl of something simple. If you want a lighter plate, a bowl of Crunchy Lemon Roasted Chana Salad pairs nicely, with its tang and crunch playing well against the cumin. For something warm and soupy, a cup of Garlicky Mushroom and Onion Soup makes a comforting pairing on a cool evening.

If you enjoy the millet flavour, try turning some of the same ragi into a batter for Savoury Red Millet and Sesame Pancakes. The sesame in both recipes ties them together nicely, and it is a good way to use up the rest of the bag.