Fritters in the shape of concentric circles. These were our favorite snack during summer at my maternal grandparents house in Kurtkoti in North Karnataka. The color and taste differed from the one’s that were made in South Karnataka and they were served along with Butter or Curds and Ranjaka (Ripe Red Chili Chutney) as a dip.
Cuisine: Karnataka
Time Required: 40 Minutes
Ingredients:
For the Chakkali flour:
8 Cups Raw Rice (Wash and spread on a cloth for drying)
2 Cups Urad Dal/Black Gram split (Wash and spread on a cloth for drying)
1 Cup Fried Gram
2 Cups Bengal Gram
1tbsp Jeera/Cumin Seeds, Roasted
For the Chakkali:
2 Cups Chakkali Flour
1½ tbsp Red Chili Powder
2 tbsp Butter or hot Oil
½ tsp Asafoetida/Hing
1tsp Sesame Seeds or Poppy Seeds/Khuskhus
Oil for deep-frying
Salt to taste
Method:
For the Chakkali flour:
Roast Rice, Urad Dal/Black Gram split, Fried Gram and Bengal Gram separately. Grind to a powder and sieve it. Store in airtight containers and use as and when required.
For the Chakkali:
Mix the ingredients except or Oil for the Chakkali along with water to make a soft dough.
Select the round Chakkali shape plate, to prepare Chakkali in the Chakkali mold. The mold is as shown below.
Put dough portions into the Chakkali mould.
Press the dough on square pieces of chart paper in the shape of concentric circles about 2” in diameter.
Heat Oil in a kadai/frying pan and slowly tilt the paper so that the Chakli gently falls into the hot Oil.
Deep-fry both the sides on medium flame until crisp and brown.
Remove Kurtkoti Chakkali on kitchen towel and store in airtight containers.
Serve them with Butter and Ranjaka.
