Chakali, also spelled as “chakli,” or even ‘chakri’ is a popular savory snack in Indian cuisine, particularly in those western Indian states of Maharashtra, Gujarat, and Karnataka. It is a deep-fried, spiral-shaped snack that is known for its crunchy texture and spiced flavor. Chakali is a commonly eaten snack during festivals, celebrations, and special occasions in these regions.
The key characteristic ingredients of chakali are the following and are very similar to other deep fried snacks from India save for the characteristic wheel shape.
Ingredients:
- Rice Flour: Rice flour is the primary ingredient used to make chakali. It provides the base for the snack and contributes to its crispiness.
- Gram Flour (Besan): Besan is often added to the rice flour to enhance the flavor and texture of chakali. It also contributes to the golden color.
- Spices: Chakali gets its distinct flavor from a combination of spices, including cumin seeds, sesame seeds, asafoetida (hing), red chili powder, and sometimes ajwain (carom seeds). These spices give chakali its savory and slightly spicy taste.
- Butter or Oil: Fat, either in the form of butter or hot oil, is added to the dough to make it pliable and to achieve the desired texture.
- Water: Water is used to knead the dough to the right consistency.
- Salt: Salt is added for seasoning and taste.
Preparation
The process of making chakali involves several steps.
- Mixing Ingredients: The rice flour, gram flour, spices, and softened butter or hot oil are mixed together. Water is gradually added to form a smooth, pliable dough.
- Shaping: The dough is divided into small portions, and each portion is rolled into a rope-like shape. These ropes are then twisted together into a spiral or coil shape. The spiral shape gives chakali its distinctive appearance.
- Frying: The spiral-shaped chakali is deep-fried in hot oil until it becomes golden brown and crisp. The frying process is essential for achieving the snack’s signature crunchiness.
- Draining and Cooling: After frying, chakali is removed from the oil and allowed to drain on paper towels to remove excess oil. Once cooled, it becomes even crispier.
Variations: There are several regional variations of chakali, each with its unique flavor and ingredients. Some common variations include:
- Maida Chakali: Instead of rice flour, maida (all-purpose flour) is used to make a softer and slightly different textured chakali.
- Multi-flour Chakali: Some recipes combine various flours, such as rice flour, gram flour, and wheat flour, to create a unique blend of textures and flavors.
- Spice Levels: The level of spiciness in chakali can be adjusted to suit individual preferences. Some versions are milder, while others are quite spicy.
- Shape and Size: Chakali can vary in size and thickness, depending on regional traditions and personal preferences.
Chakali is a delightful snack enjoyed by people of all ages. Its crunchy texture and spicy flavor make it a perfect accompaniment to a cup of tea or as a festive treat during celebrations like Diwali and Ganesh Chaturthi.
Here is our recipe for this great snack.
Ingredients:
- 1 cup rice flour
- 1/4 cup besan (gram flour)
- 1/4 cup roasted gram flour (optional)
- 2 tablespoons melted ghee (clarified butter)
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon sesame seeds
- Salt to taste
- Water, as needed
- Oil for deep frying
Preparation
- Prepare the Dough:
- In a mixing bowl, combine the rice flour, besan, roasted gram flour (if using), red chili powder, turmeric powder, cumin seeds, sesame seeds, and salt.
- Add the melted ghee to the dry ingredients and mix well.
- Knead the Dough:
- Gradually add water to the mixture and knead it into a smooth, stiff dough. The dough should not be too soft; it should be firm enough to hold its shape when squeezed.
- Shape the Chakali:
- Heat oil in a deep frying pan or kadai over medium heat.
- While the oil is heating, prepare a chakali maker or a press with a star-shaped or round plate. Grease the inside of the chakali maker with a little oil.
- Take a portion of the dough and place it inside the chakali maker. Close it tightly.
- Squeeze the chakali maker to form a spiral shape on a clean, dry surface or a piece of parchment paper. Make sure the chakali is not too thin; it should have some thickness to ensure a crispy texture.
- Fry the Chakali:
- Carefully lift the chakali from the surface and gently slide it into the hot oil.
- Fry the chakali in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy. This should take about 4-5 minutes per batch.
- Use a slotted spoon to remove the fried chakali and place them on a plate lined with paper towels to remove excess oil.
- Cool and Store:
- Allow the chakali to cool completely before storing them in an airtight container. They will become even crispier as they cool down.
- Serve:
- Your homemade chakali is ready to be served. Enjoy them as a snack with tea or coffee.
Remember that chakali should be stored in an airtight container to maintain their crispness. They can be stored for a few weeks if kept in a cool, dry place.
Leave a Reply