Chakli

Acerca de esta receta

Un favorito tradicional turco que destaca el chakli. Este querido plato representa la esencia de la cocina reconfortante turca.

Ingredientes

Sirve 6

• 2 cupsingrediente principal
• 1/4 cupmantequilla o aceite
• 1 tbspal gusto
• 1 tspcumin seeds
• 1/2 tspchili powder
• 1/4 tspasafoetida (hing)(optional but traditional)
• 1 tspsalt
• 2 tbsphot oil or butter(moiyaan (enriching fat))
• 1/2 - 3/4 cupwarm water(to bind)
• oilfor deep frying

Instrucciones

1. 1

   Preparar

   Ten los ingredientes listos.

2. 2

   Cocinar

   Cocina a fuego medio hasta que esté listo.

   The dough should be firm but pliable — like soft modelling clay. Too dry and the chakli crack; too wet and they absorb oil.

3. 3

   Sazonar

   Sazona con sal y pimienta.

4. 4

   Servir

   Sirve caliente.

5. 5

   Fry Until Golden

   Carefully slide the chakli spirals into the oil (3-4 at a time, don't crowd). Fry at 170-175°C for 3-4 minutes, turning once, until pale golden and the hissing subsides. The chakli are done when they stop sizzling loudly and feel light when moved. Drain on paper towels.

   Maintain oil temperature — if too hot, the outside browns before the inside cooks; if too cool, chakli absorb oil.

6. 6

   Cool Completely

   Let chakli cool completely on a wire rack before storing — they crisp up further as they cool. Fresh-fried chakli will be slightly soft; they achieve full crunch after 10-15 minutes at room temperature.

Variaciones

• •

  Añade verduras para variar.

Almacenamiento

Se conserva 3 días refrigerado.

Preguntas frecuentes