A popular snack in the whole of India.
Though every region has their own way and version of making...I bet hardly anyone who don't like it. My daughter's favourite snack..be it any time of the day.
It was my favourite too, when I was little. I have a very sweet memory of chakkalis...when I come back from shcool on saturdays in the afternoon, lot of times I was surprised by these chakkali from my dad...He used to exclusively make it for me, just to see that big smile on my face. My Dad was an excellent cook...he had a very good knowledge of ingredients..Miss You Dad.
Ingredients:
Rice - 2 cups,
Urad dal - 1/2 cup,
Sesame seeds - 1 tablespoon,
Cumin seeds - 2 teaspoons,
Asafoetida - one fat pinch,
Salt,
Butter or Oil - 1 tablespoon,
Oil to deep fry.
Method:
The first step to make traditional chakalis is to prepare rice to make chakalis.
Clean rice, wash and soak rice for 2 hours.
Drain water completely and spread on plain cloth and dry it in shade.
If you dry the rice in direct sun, then the chakalis become hard, instead of crisp.
While that is happening, fry the urad dal in low heat, in a thick bottomed kadai to light pink colour.
Mix urad dal and rice and make fine powder or powder them in flour mill.
Spread on a news paper and cool it. Store in a air tight container.
It is always recommended to make this mixture, at least a month in advance.
This will ensure that the mixture rests well and then the chakalis come out very well.
At time of making the chakalis mix salt, sesame seeds, cumin seeds, asafoetida and mix well.
Add room temperature, softened butter. If you adding oil, heat the oil and then add to mixture.
Mix this well, to form tiny crumbles. Add water little by little to make a stiff dough.
Knead the dough at least for 10 minutes.
The dough becomes pliable.
Heat sufficient oil in kadai. The oil should be of medium heat.
Use chakali presser and make roundels of chakali and deep fry chakalis, turning them over for even cooking. Remove them once they are cooked, to say light pink in colour.
Each batch of four chakalis might take approximately 8-10 minutes.
Remove from heat and rest for couple of minutes and enjoy.
Note:
Following each step carefully, results in nice crisp chakalis.
Oil should always be in medium heat, high heat will result in dark coloured chakalis and sometimes uncooked inside.
While mixing with water, do not mix the whole flour with water at once.
Instead take in little quantities and mix in water.
This will allow you to make any changes needed, like adding more salt or if it is more salt adding more flour mixture and so on.
IF butter/oil mixed mixture is soaked in water for too long, the chakalis will take too much of oil while frying and later you will see the chakalis are drenched in oil.
Though every region has their own way and version of making...I bet hardly anyone who don't like it. My daughter's favourite snack..be it any time of the day.
It was my favourite too, when I was little. I have a very sweet memory of chakkalis...when I come back from shcool on saturdays in the afternoon, lot of times I was surprised by these chakkali from my dad...He used to exclusively make it for me, just to see that big smile on my face. My Dad was an excellent cook...he had a very good knowledge of ingredients..Miss You Dad.
Ingredients:
Rice - 2 cups,
Urad dal - 1/2 cup,
Sesame seeds - 1 tablespoon,
Cumin seeds - 2 teaspoons,
Asafoetida - one fat pinch,
Salt,
Butter or Oil - 1 tablespoon,
Oil to deep fry.
Method:
The first step to make traditional chakalis is to prepare rice to make chakalis.
Clean rice, wash and soak rice for 2 hours.
Drain water completely and spread on plain cloth and dry it in shade.
If you dry the rice in direct sun, then the chakalis become hard, instead of crisp.
While that is happening, fry the urad dal in low heat, in a thick bottomed kadai to light pink colour.
Mix urad dal and rice and make fine powder or powder them in flour mill.
Spread on a news paper and cool it. Store in a air tight container.
It is always recommended to make this mixture, at least a month in advance.
This will ensure that the mixture rests well and then the chakalis come out very well.
At time of making the chakalis mix salt, sesame seeds, cumin seeds, asafoetida and mix well.
Add room temperature, softened butter. If you adding oil, heat the oil and then add to mixture.
Mix this well, to form tiny crumbles. Add water little by little to make a stiff dough.
Knead the dough at least for 10 minutes.
The dough becomes pliable.
Heat sufficient oil in kadai. The oil should be of medium heat.
Use chakali presser and make roundels of chakali and deep fry chakalis, turning them over for even cooking. Remove them once they are cooked, to say light pink in colour.
Each batch of four chakalis might take approximately 8-10 minutes.
Remove from heat and rest for couple of minutes and enjoy.
Note:
Following each step carefully, results in nice crisp chakalis.
Oil should always be in medium heat, high heat will result in dark coloured chakalis and sometimes uncooked inside.
While mixing with water, do not mix the whole flour with water at once.
Instead take in little quantities and mix in water.
This will allow you to make any changes needed, like adding more salt or if it is more salt adding more flour mixture and so on.
IF butter/oil mixed mixture is soaked in water for too long, the chakalis will take too much of oil while frying and later you will see the chakalis are drenched in oil.
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