Chakkilalu - Andhra Telugu Recipes - Indian Vegetarian Food

Enjoy to Cook & Serve -- Eat Fresh & Limited -- Exercise Regularly -- Stay Fit & Healthy

Bhikshaam Dehi --------------------------------------------Leave your Suggestions & Queries

This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time, it is becoming difficult to make videos of all known recipes. If only I have to make a video before sharing these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes at the earliest for the benefit of those viewers, who don't mind following the procedure even without a video. I assure you that these recipes are prepared, perfected and tasted at my home. Hence they too carry the same commitment and conviction as in videos. Of-course I have a grand plan of making this recipe also into a video, which I'm not sure when. As and when this text recipe is converted into a video, the above photograph would be replaced with its video. Meanwhile, you may give a Try and Enjoy this recipe till such time!!!

May I request such of those in you who also have a passion for cooking to submit recipes through this link and enhance the content in this website. But please remember to submit your recipe with a final photograph which may be mailed to gayatri@gayatrivantillu.com, without which it cannot be published. Click here to see those recipes submitted and published earlier, which are listed along with the Wish List given by my viewers. I thank you for this visit.

Scroll down to see the text of the recipe.

Recipe Text

  • Rice Flour – 1 1/2Cups

  • Roasted Black Gram Four – 1/2Cup Or…

  • Roasted Bengal Gram Flour – 1/2Cup

  • Caraway Seeds (Ajwain) – 1/2tsp

  • Red Chili Powder – 1tsp

  • Salt – To Taste (1tsp)

  • Asafetida – 1/8tsp

  • Sesame Seeds – 2tsps

  • Water – As Required

  • Oil – 1Tbsp & For Deep Frying

Method:

Into a bowl take rice flour, roasted black gram flour, caraway seeds, red chili powder, salt, asafetida and sesame seeds and mix well. Mix 1cup water and 1Tbsp oil and heat till water boils. When water is boiling switch off the flame and add the flour mixture. Mix with a ladle to bind. Add required amount of normal water and make smooth dough.

Take the chakli mould with a star shaped plate. Smear oil inside the tube of the chakli mould. Fill sufficient portion of dough into the chakli mould and fix it.

Spread a paper napkin in a plate and keep it nearby. Take oil in a pan and heat it.

Take a flat plate and press dough from the chakli mould into spirals to form chakkilalu. Make as many chakkilalu as much one can fry for the oil taken.

When the oil is sufficiently hot, distribute the heat evenly by swirling the oil with a ladle. Lower the flame and drop the prepared chakkilalu carefully. Increase the flame to medium and fry the chakkilalu. After few seconds the chakkilalu turns firm, then turn them using a ladle. Fry the chakkilalu till they turn golden in color turning them in between. Once crisp, take the chakkilalu from oil using a slotted ladle and place them on paper napkin to soak excess oil. Then transfer them to a plate and spread to cool.

Make another batch in the process mentioned above and fry chakkilalu. In the same manner prepare chakkilalu with the prepared dough and cool them completely. Transfer the chakkilalu into airtight containers and store. Serve the chakkilalu with tea or coffee and enjoy.

Points To Remember:

Replace roasted Bengal gram flour with roasted black gram flour and make chakkilalu to get a new flavored chakkilalu.

Usually either caraway seeds or sesame seeds are used in making chakkilalu. Caraway seeds give a nice flavor whereas sesame seeds give a nice look on the fried chakkilalu---so I have used both.

While pressing the chakkilalu, keep the remaining dough covered so that it keeps warm. Warm dough helps in moulding the chakkilalu easily. Do not make all the chakkilalu at once and then start frying them---they get dried and break up easily before putting them in oil. Make as many chakkilalu as much one can fry for the oil taken.

Make chakkilalu and store in airtight containers and use them as they have long shelf life.

Enjoy!!!

42 Recipes you may also like to watch.

Tag Corner