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A classic Karnataka snack, this crispy, crunchy spiral is made from rice flour and urad dal. Perfectly spiced with sesame and ajwain, it's an addictive treat for festivals or any time.
Prepare the Flour Mixture
Knead the Dough
Set Up for Frying
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A classic Karnataka snack, this crispy, crunchy spiral is made from rice flour and urad dal. Perfectly spiced with sesame and ajwain, it's an addictive treat for festivals or any time.
This south_indian recipe takes 50 minutes to prepare and yields 8 servings. At 285.29 calories per serving with 4.84g of protein, it's a moderately challenging recipe perfect for snack.
Shape and Fry the Chakkuli
Drain and Store
For a richer flavor, use 2 tablespoons of hot oil or ghee instead of softened butter when mixing the dough. This technique is known as adding 'mohan'.
Incorporate 1 teaspoon of green chili-ginger paste or increase the red chili powder for a spicier kick.
Add 2 tablespoons of fine rava (semolina) or besan (gram flour) to the flour mix for an extra crunchy texture.
Mix in 1 tablespoon of finely chopped curry leaves or dried mint leaves into the dough for an aromatic variation.
The primary ingredient, rice flour, is rich in carbohydrates, providing a quick and effective source of energy to fuel your body and daily activities.
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally known in Indian cuisine for their carminative properties, helping to prevent bloating and improve digestion.
Urad dal flour contributes a modest amount of plant-based protein, which is essential for muscle repair, cell growth, and overall body function.
This usually happens if the amount of fat (butter) is insufficient or if the dough is too stiff and dry. Ensure you use the specified amount of softened butter and knead a soft, pliable dough. Over-frying on low heat can also make them hard.
Oily chakkuli are often a result of the oil not being hot enough or the dough being too soft and sticky. Fry on a consistent medium heat. To check, drop a tiny piece of dough in the oil; it should sizzle and rise to the top steadily. Also, avoid overcrowding the pan.
While traditional chakkuli are deep-fried for their characteristic texture, you can bake them for a healthier version. Pipe the spirals onto a baking sheet, lightly brush with oil, and bake at 180°C (350°F) for 15-20 minutes, or until golden and crisp. Note that the texture and taste will be different from the fried version.
The most important step is to let them cool down completely to room temperature after frying. Any residual warmth will create steam inside the container, making them soft. Once cooled, store them in a clean, dry, airtight container.
Chakkuli is a deep-fried snack, making it high in calories and fat, so it should be enjoyed in moderation as part of a balanced diet. However, it is made from rice and lentils, providing carbohydrates for energy and some plant-based protein. The spices like ajwain and hing can aid digestion.
A serving of 5 chakkuli pieces (approximately 85g) contains around 350-400 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific ingredients used.