Chakralu, an irresistible snack from kitchens of Telangana made of rice flour, lentils and mildly spiced. These are so addictive and delicious that are equally loved by kids and adults. These festive treats are specially made during Deepavali and Pedda Ekadashi. This delicious snack is perfect for serving to the guests during festivals when they are tired of having endless sweets. When Diwali is just around the corner and South Indians prepare various types of foods to relish during the festivities, chakralu is one of them. This easy-to-make recipe can be made in an hour with minimum efforts.
It was a always a delight watching Amma pressing these concentric layers of chakralu directly in hot oil and deep fried to a vibrant golden shade. She used to make it looks so effortless and easy, but trust me it’s not an easy job rolling them directly into a pan of hot oil. Once the golden fried chakralu are taken out, you can see a lacey, beautiful stacks of chakralu. These are also known by the name Janthikalu, karam chuttalu in other parts of Telangana and Andhra region.
Generally, these are made with rice flour, gram flour/urad dal powder, salt, with punchy spices like carom seeds, chili powder and sesame seeds etc., rubbing the hot oil/ghee into the flour before making the dough makes the texture of chakralu quite buttery and melt in the mouth good. The deep frying needs to be done on medium flame to ensure evenness in cooking, crispness and to achieve that golden.
This recipe is very similar to murukulu snack and most people get confused between these two. But they have many differences like the spice is very mild in these chakralu compared to murukulu, the dough is different and obviously the shape. This snack stays good for many weeks if stored properly in an airtight container. These also make a great snack to munch of casual get togethers with friends and family and not to forget they’re a perfect as travel time snacking options.
Checkout more healthy and delicious snacks here.
Palm jaggery whole wheat biscuits
CHAKRALU
Equipment
- Murukku maker/chakli maker
Ingredients
- 2 cups Rice flour
- 1 cup Urad dal powder
- 2 tbsp Chili powder
- Salt to taste
- 3 cloves Garlic
- 1 tsp Carom seeds
- 3 tbsp Sesame seeds
- 3 tbsp Oil
- 2 cups Water
- Peanut/vegetable oil for deep frying
Instructions
- Heat a wide pan and dry roast the urad dal on medium flame until they turn fragrant, nutty and golden color. Cool down the dry roasted urad dal and later blend them to a very fine powder.
- Finely crush the peeled garlic cloves in a mortar and pestle.
- In a saucepan add 2 cups of water, chili powder, salt, crushed garlic and bring them to a rolling boil.
- In a small pan bring 3 tbsps of oil to smoking hot point.
- In a mixing bowl add rice flour, urad dal powder, hot oil and rub them together within your palms.
- Now add the boiling water with spices into the flour mixture and mix with a spatula. Cover the mixing bowl with a plate and let it sit for 15 mins.
- Later bring the dough together, add cold water gradually and knead the dough to a semi hard dough. (Just soft enough that it is pressed through easily with the janthikalu press. Test the dough for salt and chilli pwd before deep-frying and adjust the spices accordingly).
- Heat a kadai/wok, add oil enough for deep frying chakralu.
- Take the murukku maker grease the inside with a tsp of oil, roll the handful of dough into cylindricals and place them in the murukku maker and use the disc with small holes.
- Once the oil is hot, reduce to medium flame and using circular motion, press the murukku maker to make concentric layers of the chakralu dough.
- As you press the dough into the hot oil, you will find the oil froth up in bubbles which will eventually subside as the chakralu fry and turn to a golden shade.
- When the chakralu turn into golden color, flip them and fry on the other side and let it also cook to a golden brown.
- Use a slotted ladle to remove fried chakralu on a paper towel and let them cool down. Now repeat the same process till the rest of the dough is done.
- Cool completely before storing in an airtight container.
Notes
- Once the oil is hot enough, remember the frying has to be done on medium flame to achieve that even frying, golden color and perfect crispness.
- After few fries, the oil may turn cold so leave the pan on hot flame for 3-4 mins and reduce the flame again before you make more chakralu.
- You can also use gram flour instead of urad dal powder.
If you’ve tried this recipe and loved it, I’d love to hear your feedback by tagging your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.
