# Chakli
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> Source: https://en.wikipedia.org/wiki/Chakli
> Source revision: 1356970778
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{{Short description|Savoury Indian snack}}
{{Infobox prepared food
| name = Chakli
| image = Chakli in a bowl.jpg
| image_size = 300px
| caption = Chakli
| alternate_name = Chakali, chakli, chakkuli, chakri
| country = {{Flag|India}}
| region = [Karnataka](/source/Karnataka), [Maharashtra](/source/Maharashtra)
| national_cuisine = [Indian](/source/Indian_cuisine)
| creator =
| course = Snack
| type = [Fried dough](/source/Fried_dough)
| served =
| main_ingredient = [Rice flour](/source/Rice_flour), [Bengal gram](/source/Bengal_gram) flour, [black gram](/source/black_gram) flour, water, salt
| variations = [Murukku](/source/Murukku) means ''twisted'' in Tamil. Chakli means chakli piece.
| calories =
}}
thumb|280px|alt=Chakli formation|Extruding a chakli
'''Chakli''' is a savoury Indian snack with a spiral shape and spiked surface.[{{cite book |author1=J. Smartt |author2=Emmanuel Nwokolo |title=Food and feed from legumes and oilseeds |url=https://books.google.com/books?id=1xUhAQAAMAAJ |date=30 June 1996 |publisher=Chapman & Hall |isbn=978-0-412-45930-6}}] It is also known as ''chakali'', ''chakri'' or ''chakkuli''
Chakli is typically made from [flour](/source/flour)s of [rice](/source/rice_flour), [Bengal gram](/source/Bengal_gram) (brown chickpea) and [black gram](/source/black_gram) (''urad daal'').[{{cite web|url=http://www.poskota.co.id/berita-terkini/2010/08/23/kue-akar-kelapa-makanan-khas-lebaran-warga-bekasi |title=Kue Akar Kelapa Makanan Khas Lebaran Warga Bekasi | Poskotanews.com |accessdate=2011-12-18 |url-status=dead |archiveurl=https://web.archive.org/web/20120430130613/http://poskota.co.id/berita-terkini/2010/08/23/kue-akar-kelapa-makanan-khas-lebaran-warga-bekasi |archivedate=2012-04-30 }}]
==Etymology==
''Chakli'' is known by various names across India, the name of the dish include {{langx|kn|ಚಕ್ಕುಲಿ}} ''chakkuli'', {{langx|mr|चकली}} ''chakali'', [Odiya](/source/Odiya_language): ଦାନ୍ତକଲି Dantkali, {{langx|gu|ચકરી}} ''chakri'', {{langx|te|చక్రాలు}} ''chakralu'' or ''jantikalu'' and {{langx|knn|Chakri or Chakkuli}}.
==History==
The earliest mention of a dish similar to Chakli comes from ancient [Ayurvedic](/source/Ayurvedic) texts where it is known as ''"Saskuli"''; it was made from spiced rice flour dough with sesame seeds and then placed in a presser to form a long thread-like design and fried in ghee or oil. [Traditional Foods: Some Products and Technologies - Page 51- Central Food Technological Research Institute (India) · 1986][Traditional methods of food habits and dietary preparations in Ayurveda—the Indian system of medicine https://journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-019-0016-4 - Dhanya S (2019) Journal of Ethnic Foods volume 6, Article number: 14 (2019)] The word ''Saskuli'' literally translates to "ear-shaped" design.[Srimad-Bhagavatam, Eleventh Canto: General History Disciples of His Divine Grace A. C. Bhaktivedanta Swami Prabhupada, 1982.][Feasts and Fasts: A History of Food in India, page 65, Colleen Taylor Sen · 2015] This early variation of rice flour-based chakli may have more closely resembled ''rice-[murukku](/source/murukku)'' than the chakli known today.[Spices in Indian Life, 6500 B.C.-1950 A.D. A Comprehensive and Critical Narration about the Role of Spices in Indian Life By Som Nath Mahindru, page 57, 1982.] The recipe that closely resembles modern Chakli finds mention in the medieval period cookbook ''Soopa Shastra'' dated to 1509 AD. This recipe was made from a blend of rice flour, Bengal gram flour and urad dal flour.[The sweet flavour of tradition: mithai, chakli and other tastes of Diwali- Sulekha Nair- October 21, 2014-https://www.firstpost.com/politics/sweet-flavour-tradition-mithai-chakli-tastes-diwali-1766589.html]
==Ingredients and preparation==
Chakli is made from the [flour](/source/flour)s of [rice](/source/rice_flour), [Bengal gram](/source/Bengal_gram) (chickpea) and [black gram](/source/black_gram) (urad dal). Other ingredients include [coriander](/source/coriander) seed powder, [cumin](/source/cumin) seed (jeera) powder, sesame seeds, red pepper powder, turmeric powder, salt, asafoetida powder and oil.[{{cite book |author1=Edmund W. Lusas |author2=Lloyd W. Rooney |title=Snack Foods Processing |url=https://books.google.com/books?id=W_5wlzckPkMC&pg=PA488 |date=5 June 2001 |publisher=CRC Press |isbn=978-1-4200-1254-5 |pages=488–}}] Some variations also include [green gram](/source/green_gram) (moong) and [pigeon pea](/source/pigeon_pea) (tuar/arhar) instead of black gram.[{{cite book |author=Neera Verma |title=South Indian Cook Book |url=https://books.google.com/books?id=KHua3-_qTcYC&pg=PA46 |publisher=Diamond Pocket Books (P) Ltd. |isbn=978-81-7182-836-4 |pages=46–}}]
The flours and seed powders are mixed, and boiling water is added to make a [dough](/source/dough). The dough is kneaded and shaped into circular forms, using a mould. In commercial food processing units, usually a chakli [extruder](/source/extrusion) is used for shaping the dough.