Chakali

 What is Chakali?

Chakli is a deep fried savory snack which is spiral in shape and is usually made with rice flour, chickpea flour or lentils like black gram (urad dal). There are different versions depending on the type of flour you use.

 Chakli originated in South Indian/West Indian cuisine . Because of its taste and easy preparation, it is now a widely available snack. The names chakli,chakri originate from the word Chakra meaning a wheel.

 It is popular among the Indian residents of Fiji, and among Indian Fijians in North America. Chakali is traditionally enjoyed as a treat on Diwali. More recently, Chakali has become available in North America, and is made by several manufacturers in the United States. Chakali has also found its way into the UK market recently.

Being a North Indian and spending my whole life in U.P. while residing in India, I was  unaware of this crispy wheel of deliciousness. When we came to Chicago,U.S., my very first friend in the apartment complex Roopa introduced me to this delicacy. It was our very first Diwali in U.S. and my husband had gone to India. Me and my little son were staying here. We planned to go to the temple to see the fireworks and as it was going to be very crowded in night, her husband was driving us there. She came with Diwali snacks (Which they call farali) to pick us up and in that goodies, there was this golden wheel like item which I had never seen before!  Naturally I asked her about this. As she was from Maharashtra, she told me that it was Chakali and it was famous by different names in Western and Southern India.

 The version of chakli that I am sharing with you guys today in the instant version made with rice flour mixed with little besan (chickpea flour) and maida (all purpose flour). I am following my friend's recipe with a slight variation. I increased the quantity of besan and it gave me perfect result.

 Making chakli at home is not difficult, it’s actually a pretty straight forward recipe.

 1. First of all add some hot oil to the dough. This is extremely important for that crispy chakli. Mix the oil into the flour mix using your fingers.

So basically rub it in using your fingers until the flour resembles crumbs.

At this point take a small amount of the mixture and squeeze it between your palm. If it holds it’s shape and binds well, it means the oil was just enough. If it crumbles, means you need to add more oil.

 

2. Let the dough rest for 20 to 30 minutes before you start making the chakli. The rest makes it easier to work with the dough.

3. Always remember to keep the heat to medium-low while frying the chaklis. Do not fry at high heat, they will not turn crispy.

To test the temperature of the oil, always add a little piece of dough to the oil.  If it comes up gradually, the oil is just right for frying. If it comes up super quickly, the oil is too hot.

 You would need a chakli press to make chaklis. They come with different tips, I used a simple star shaped tip to make these. You can find the press online or at Indian grocery stores.

 Ingredients

• 2 cup rice flour
• 1  cup besan , also known as chickpea flour
• 1/2 cup maida , also known as all purpose flour
• 1 teaspoon red chili powder or adjust to taste
• 1 teaspoon ajwain also known as carom seeds
• 1/2 teaspoon turmeric
• generous pinch hing also known as asafetida
• 2 tablespoon white sesame seeds
• salt to taste,
• 3.5 tablespoons oil should be hot ( I used desi ghee)
  
• 2 tablespoon plain yogurt
• lukewarm water to knead the dough
• oil for frying, I used vegetable oil

 Method

1- In a large bowl mix together rice flour, besan (chickpea flour) and maida (all purpose flour).

2- Add in the red chili powder, ajwain (carom seeds), turmeric powder, hing (asafetida), white sesame seeds (or a mix of seeds like I used Trader Joe’s Everything But Bagel Seasoning) and salt. Mix until well combined.

3- Add hot oil to the flour and rub in using your finger until flour mix resembles crumbs.

4- Press a bit of flour between your palm it should come together and not crumble. If it crumbles, means you need to add more oil. If it holds its shape and bind well, means the oil is just perfect.

 5- Then add a tablespoon of plain yogurt and mix well.

6- Start adding water little by little to knead all of it to a smooth and soft dough. I used around 1/2 cup lukewarm water.

7- Cover the dough and let it rest for around 20 minutes.

8- After the dough has rested, grease the chakli press with oil and then add the dough into it. I used a star tip here.

 9- Start piping the chakli on parchment paper. Press the dough using the chakli maker and form concentric circles. If dough is breaking add little more water, knead again and then try.

10- Snap the dough after you have have 3 to 4 spiral rounds. Seal the dough by pinching the ends. You may use little water to seal. Make all chaklis like this, keep them covered so that they don’t dry out. You will get around 20-25 chaklis.

11- Heat oil on medium heat in a kadai/wok. To check the temperature of oil, drop a piece of dough, it should come up gradually. If it comes up too quickly quickly- the  oil is too hot and your chaklis won’t turn crispy.

Add chaklis to the oil, one at a time. and do not over crowd the kadai. Fry in batches of 4 to 5.

 12- Fry on medium heat until the chakli turns golden brown in color.

 

Drain on paper towel and store in an airtight jar after cooling completely. Enjoy with tea.