Chakli

A proposito di questa ricetta

Un piatto turco tradizionale con chakli. Questo piatto amato rappresenta l'essenza della cucina turca confortante.

Ingredienti

Serve 6

• 2 cupsingrediente principale
• 1/4 cupburro o olio
• 1 tbspa piacere
• 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

Istruzioni

1. 1

   Preparare

   Preparare gli ingredienti.

2. 2

   Cuocere

   Cuocere a fuoco medio fino a cottura.

   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

   Condire

   Condire con sale e pepe.

4. 4

   Servire

   Servire caldo.

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.

Variazioni

• •

  Aggiungi verdure per una variante.

Stoccaggio

Si conserva 3 giorni in frigorifero.

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