Chakli

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Chakli
Chakali.JPG
Chakli
Alternative names Chakali, Chakri, Chakkuli
Place of origin India
Main ingredients rice flour, bengal gram flour, black gram flour
Cookbook:Chakli  Chakli
Preparation of Chakli in hot oil

Chakli is a savoury snack originating in India. It is a spiral shaped, pretzel-like snack with a spiked surface.[1]

Chakli is typically made from flours of rice, bengal gram (chickpea) and black gram (udad dal). 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[edit]

Other names of the dish include Kannada: ಚಕ್ಕುಲಿ chakkuli, Gujarati: ચકરી chakri, Telugu: చక్రాలు chakralu, or జంతికలు jantikalu and Konkani: Chakri or Chakkuli. The name probably originates from the Sanskrit word chakra ("wheel").

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[edit]

Chakli is made from flours of rice, bengal gram (chickpea) and black gram (udad 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. 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[edit]

References[edit]

  1. ^ J. Smartt; Emmanuel Nwokolo (30 June 1996). Food and feed from legumes and oilseeds. Chapman & Hall. ISBN 978-0-412-45930-6. 
  2. ^ a b c Edmund W. Lusas; Lloyd W. Rooney (5 June 2001). Snack Foods Processing. CRC Press. pp. 488–. ISBN 978-1-4200-1254-5. 
  3. ^ http://www.poskota.co.id/berita-terkini/2010/08/23/kue-akar-kelapa-makanan-khas-lebaran-warga-bekasi
  4. ^ Neera Verma. South Indian Cook Book. Diamond Pocket Books (P) Ltd. pp. 46–. ISBN 978-81-7182-836-4. 

External links[edit]