Karam Chuttalu is a traditional Andhra savory snack recipe. I always make some homemade snacks and store them for serving with evening tea.These Chuttalu( Spirals) are one among them. They are easy, crispy and taste amazing.
For making Karam Chuttalu one needs to make the dough first, shape into spirals and then deep fry until crisp.
This is my Mom’s recipe. I hope you enjoy making and having them with your family.
Makes – 20 Chuttalu
Preparation time – 10 mins
Cooking time – 40 mins
- Rice Flour – 2 Cups
- Roasted Gram Powder – 1/3 Cup
- Water – 1 3/4 Cups + 1/4 Cup more to smoothen the dough
- Salt – 1/2 Tbsp or to taste
- Red Chilli Powder -1 & 1 Tbsp or to taste
- White Sesame Seeds – 1 Tbsp
- Cumin Seeds – 1/2 Tbsp
- Oil – for deep frying + 2 Tbsp while making dough
- Into a mixing bowl, add in rice flour, cumin seeds, red chilli powder, salt, white sesame seeds and roasted gram powder.
- Mix well and set it aside.
- In a big wide pan, add in 1 & 3/4 Cups and water and bring it to a boil.
- Then add in 2 Tbsp of oil to the boiling water.
- Add in the rice flour mixture and turn off the heat.
- Keep mixng the flour with the water and make a crumbly mixture.
- Take 1/4 th of the mixture onto the work surface and knead it well to smoothen it.
- Sprinkle some water (3 Tbsp) and knead it for 3 mins.
- Shape into 6 inch long cylinder.
Preparing the Dough Press:
- Separate the cylindrical portion from the lid and grease it with some oil inside the attachment all over.
- Place the plate with medium size holes inside the maker and grease it well.
- Insert the kneaded dough into the cylindrical attachment and close it.
- Shape the dough using the press in the form of spirals onto a sandwich size ziplock bag or any plastic sheet.
- Seal the end so that they don’t split when dropped into the oil while frying.
- Make multiple chuttalu the same way and keep them ready.
- If needed cover them with a moist kitchen towel so they don’t dry out.
- Heat oil in a wide pan for deep frying.
- Slide in carefully the pressed chuttalu one by by into the medium hot oil.
- Do not crowd the pan.
- Fry for 2 mins on each side or until crispy.
- Drain all the oil and remove them from the pan.
- Transfer to a paper towel to soak in any extra oil.
- Repeat the process of kneading the dough, shaping and frying until all the dough is finished.
Storing Karam Chuttalu:
- Once done making all the karam chuttalu, let them rest on the counter until they cool to room temperature.
- Transfer to any air tight containers and store.
- They keep well for a month.
- Serve them as they are or with evening chai or coffee.
- Dough should be crumbly at first then smoothen it with just enough water and knead well before shaping. This helps while shaping into spirals.
- This also ensures that we get cispy chuttalu out of the mixture.
- Oil should be medium hot only so that they will be fried from inside out.
- Use small sandwich size ziplock bags while shaping the spirals, so you can easily lift them and drop into the oil for frying.
- Take wide pan for frying and don’t crowd the pan with chuttalu, just add enough depending on the size of the pan.
- Do not brown the chuttalu, they should be golden.
- Remember, they continue to cook even after removing from the oil with the residual heat, so do not over fry them by any chance.