Chakkuli/Chakli is one of the most famous authentic traditional fried snack/food item of South India. It is prepared by using Rice and Urad Dal. Chakkuli/Chakli is prepared in many varieties and with different ingredients. Instant Chakkuli/Chakli is also famous for time saver. But naturally, taste always differs with instant and traditional way of preparing Chakkuli/Chakli.
We have already learnt to prepare Chakkuli/Chakli hittu/powder.
Now let us learn how to fry Chakkuli/Chakli.
Chakkuli-Chakli Hittu/powder 2 cups
Butter ¼ cup
Sesame Seeds/Til/Ellu (white) 2 tsp
Jeera 1 ½ tsp
Hing/asofoetida 1 pinch
Salt to taste
Oil for frying
In a bowl take Chakkuli/Chakli hittu and add salt, jeera, til, hing and mix well.
Heat 2 tbsp oil and add to the mixture.
Add butter and mix well.
Just keep mixing altogether well for about 10 mins. Rub the mixture between fingers.
Now add water and make the dough. Do not add water all at a time. Go on adding water as and when required to make a dough exact consistency. Dough should not be watery nor too tight.
Meanwhile keep oil for frying.
Keep ready the Chakkuli/Chakli mould, grease it and put Chakkuli/Chakli plate in it.
Take handful of dough and knead well and fill to the chakli mould and press to make chaklis into its shape on a butter paper or oil cover. It eases to pick Chakli and drop in the oil.
Check whether oil is hot enough to fry Chakkuli/Chakli with a small piece of dough. If the dough come up instantly oil is ready to fry Chakli.
Drop Chaklis and fry till golden brown. Keep oil on a high flame when you drop Chakkuli/Chakli and when they float, fry in medium flame.
You can see the bubbles stop coming from the Chakli and it is the time to remove.
Take out from the oil and place on a paper towel/kitchen napkin to absorb excess oil.
Now repeat the procedure with leftover dough.
Serve hot Chakli’s along with Coffee or Tea.
Chakkuli/Chakli can be stored in an air tight container to retain its crispness and used upto 15 days.
If the dough consistency is correct Chakli will not absorb excess oil. You have to get to know the consistency of the dough in one or two trials. If the dough is too watery add Chakli hittu and mix well. If Chakkuli/Chakli is absorbing more oil-dough is too watery-butter is excess in quantity. Then you have to adjust with more flour. Do not over fry or under fry Chakli as Chakli is tastes good when it is crunchy. If you do not have butter you can add more hot oil and make Chakli’s. But using butter enhances the taste. I use home made butter. If Chakli is breaking either butter is in excess or kneading is not enough. Do not press chakli’s all at a time it will get dried up. Make into batches of 4-5 or depending on your oil in the pan.