Crispy rice flour sticks | rice flour chips | how to make rice flour chips

Crispy masala rice flour sticks or chips made with rice flour, gram flour (besan), and regular spices. It is crisp and has a similar texture to any popular Gujarati farsi puri with a longer shelf life. It is easy to make and also be a simple evening tea time snack or kids snacks recipe. I have shared a perfect ingredient ratio and a few no fail tips that helps you to make perfect rice flour chips on the first attempt. Do try this!

• firstly, I use some gram flour (besan) with rice flour in the dough. Because gram flour gives texture and flavor to nashta.
• Knead dough smooth and semi-soft. so, I recommend taking equal quantities of rice flour and water, also add little hot water if the dough is not bound properly.
• Roll the roti’s should be medium thick than a normal chapati or roti’s. this would help in attaining a crisp brittle texture. also, do not forget to poke with a knife/cutter before deep frying.
• Lastly, Fry nasta in small batches on a medium flame. once deep fried, cool down and store them in an airtight container for longer shelf life.

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Recipe video

Crispy rice flour sticks | rice flour chips | how to make rice flour chips

Author Nehas Cook Book

1 from 1 vote

Print Recipe Pin Recipe Share Email

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Dry namkeen, Snack

Cuisine Indian

Servings 1 box

Ingredients

 

1x2x3x

• ▢ 1 cup rice flour
• ▢ ¼ cup gram flour - besan
• ▢ 1 cup water
• ▢ 1 tsp oil
• ▢ ½ tsp cumin seeds
• ▢ 1 tsp sesame seeds
• ▢ ½ tsp red chilli flakes
• ▢ ½ tsp turmeric powder
• ▢ Salt to taste
• ▢ 1 tsp chopped curry leaves
• ▢ ¼ cup chopped coriander leaves
• ▢ Some chaat masala
• ▢ Oil for deep frying

Instructions

• In a mixing bowl, add rice flour and gram flour. mix well.
• Now in a pan, add water, oil, cumin seeds, sesame seeds, red chilli flakes, turmeric powder, salt, chopped curry leaves, and some coriander leaves. mix well and bring water to boil.
• When water starts to boil, lower the flame and add the flour mixture to it. mix well.
• Switch off the gas. Cover and steam dough for 5 minutes.
• Now add the flour mixture into a large pan. grease the hand with oil and start kneading the dough. The dough should be smooth and semi-soft. add little hot water if the dough is not properly bind.
• Now take a medium size ball and flatten it out between your palm.
• Then roll puri into medium size and medium thick roti. do not roll thin roti.
• And using a cutter or knife cut it into medium size strips. You can also roll small-size roti and cut them into different shaped triangles. (Refer to video)
• Heat the oil in a pan on medium-low heat for deep frying. Add strips or nasta into hot oil and fry it on medium flame till become golden brown and crispy on both sides.
• Remove them to the wire rack and fry all triangles in the same way.
• Now sprinkle some chaat masala on fried chips and mix well.
• Cool down rice flour sticks completely, then store them in an airtight container.

Notes

• addition of gram flour (besan) makes nashta more flavorful.
• proportion of water and rice flour should be the same.
• when water starts to boil, lower the flame and add the flour mixture to it.
• switch off the gas, and the cover, and steam the dough for 5 minutes.
• knead the semi-soft and smooth dough for nashta.
• fry nashta on medium flame till it becomes crispy and golden brown.

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