Chakli

Chakli Kannada: ಚಕ್ಕುಲಿ chakkuli, is a savoury snack. It is a spiral shaped snack with a spiked surface.[1]

Chakli
Chakli
Alternative namesChakali, Chakli, Chakkuli
Place of originIndia
Main ingredientsrice flour, bengal gram flour, black gram flour
Preparation of Chakri in hot oil

Chakri is typically made from flours of rice, bengal gram (brown chickpea) and black gram (urad daal). It has several variations, depending on the types and proportion of flours used. Murukku, a similar snack typically made without the Bengal gram flour, is also sometimes called "chakli".

Names

Other names of the dish include Kannada: ಚಕ್ಕುಲಿ chakkuli, Odisha: ଦାନ୍ତକଲି Dantkali Tamil: முறுக்கு murukku, Marathi: चकली chakali, Gujarati: ચકરી chakri, Telugu: చక్రాలు chakralu, or జంతికలు jantikalu and Konkani: Chakri or Chakkuli.

Murukku, a similar dish typically made without the bengal gram, is also sometimes called "chakli". Kadboli is a similar dish, which is shaped by hand instead of an extruder. [2] In Indonesia, murukku and chakli variations are known as akar kelapa, and are particularly popular among Betawi.[3]

Ingredients and preparation

Chakli is made from flours of rice, bengal gram (chickpea) and black gram (urad dal). Other ingredients include coriander seed powder, cumin seed (jeera) powder, sesame seeds, red pepper powder, turmeric powder, salt, asafoetida powder and oil.[2] Some variations also include green gram (moong) and pigeon pea (tuar/arhar) instead of black gram.[4]

The flours and seed powders are mixed, and boiling water is added to make a dough. The dough is kneaded and shaped into circular forms, using a mould. In commercial food processing units, usually a chakli extruder is used for shaping the dough.[2] The shaped dough is fried in hot oil, until it becomes brown in colour. It is then removed from the oil, drained and cooled.[2]

See also
  • List of Indian snacks

References
  1. J. Smartt; Emmanuel Nwokolo (30 June 1996). Food and feed from legumes and oilseeds. Chapman & Hall. ISBN 978-0-412-45930-6.
  2. Edmund W. Lusas; Lloyd W. Rooney (5 June 2001). Snack Foods Processing. CRC Press. pp. 488–. ISBN 978-1-4200-1254-5.
  3. "Archived copy". Archived from the original on 2012-04-30. Retrieved 2011-12-18.CS1 maint: archived copy as title (link)
  4. Neera Verma. South Indian Cook Book. Diamond Pocket Books (P) Ltd. pp. 46–. ISBN 978-81-7182-836-4.
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