Sorakaya Chakkalu | Anapakaya Chakkalu | Bottle Gourd Snack

Sorakaya Chakkalu, also known as Anapakaya Chakkalu or Bottle Gourd Snack, is a traditional South Indian savory delight that is both crispy and flavorful. Made from rice flour and freshly grated bottle gourd, these snacks are perfect for an evening treat or as an appetizer during gatherings. The combination of spices and herbs adds an aromatic touch, making them irresistible. This recipe, shared by Mrs. Mani, provides detailed step-by-step instructions to help you prepare this delicious snack at home.

Soaking time: 3 hours
Preparation time: 15 minutes
Cooking time: 15 minutes
Yield: 10-15 Chakkalu
Main ingredients: Rice Flour and Bottle Gourd
Bowl measurement: 1 Bowl = 250 ml

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Soak the Bengal Gram
• Step 2: Prepare the Bottle Gourd
• Step 3: Chop the Onion
• Step 4: Make the Spice Paste
• Step 5: Boil Water
• Step 6: Prepare the Dough
• Step 7: Add Boiling Water to the Mixture
• Step 8: Heat the Oil for Frying
• Step 9: Shape the Chakkalu
• Step 10: Fry the Chakkalu
• Step 11: Remove and Serve
• Conclusion

Ingredients

Rice Flour: 2 Bowls

Bottle Gourd (Sorakaya): 1/2 Bowl, peeled and grated

Onion: 1 large, chopped

Green Chilies: 4-5
Ginger: 1-2 inches piece

Bengal Gram (Senagapappu/Chana Dal): 4 tablespoons, soaked

Mint Leaves (Pudina): A handful

Coriander Leaves (Kothimeera): A handful, chopped

Curry Leaves (Karivepaku): A few

Cumin Seeds (Jeelakarra): 1 tablespoon

Salt: 2 tablespoons or as per taste

Cooking Oil: For deep frying

Cooking Butter (Venna): Lemon-sized portion

Procedure

Step 1: Soak the Bengal Gram

Wash 4 tablespoons of Bengal gram (chana dal) thoroughly and soak it in enough water for about 3 hours. After soaking, strain the water and set the soaked Bengal gram aside.

Step 2: Prepare the Bottle Gourd

Peel the bottle gourd and remove any seeds. Grate the peeled bottle gourd to get about 1/2 bowl of grated bottle gourd. This will add moisture and flavor to the chakkalu.

Step 3: Chop the Onion

Finely chop 1 large onion and set it aside. The onion adds texture and flavor to the dough.

Step 4: Make the Spice Paste

In a blender or mixer, add the chopped onion, 4-5 green chilies, and 1-2 inches of peeled ginger. Blend the ingredients into a smooth paste. This paste will enhance the flavor of the chakkalu.

Step 5: Boil Water

In a saucepan, bring 1 and 1/2 bowls of water to a boil. This boiling water will be used to prepare the dough.

Step 6: Prepare the Dough

In a large mixing bowl, combine the following ingredients:

• 2 bowls of rice flour
• Lemon-sized portion of cooking butter
• Soaked Bengal gram (chana dal)
• Spice paste (from Step 4)
• Grated bottle gourd
• 1 tablespoon of cumin seeds
• Chopped mint leaves
• Chopped coriander leaves
• A few curry leaves
• 1 and 1/2 tablespoons of salt (adjust to taste)

Mix all the dry ingredients thoroughly.

Step 7: Add Boiling Water to the Mixture

Carefully pour the boiling water into the mixing bowl containing the dry ingredients. Using a spatula or a wooden spoon, mix the ingredients to form a dough. Be cautious as the mixture will be hot.

Once the mixture cools down slightly and is safe to handle, knead it with your hands to form a smooth, thick dough. The dough should not be too hard or too sticky.

Step 8: Heat the Oil for Frying

In a deep frying pan or kadai, pour enough oil for deep frying. Heat the oil over medium flame. To check if the oil is hot enough, drop a small piece of dough into the oil; if it rises to the surface quickly, the oil is ready.

Step 9: Shape the Chakkalu

Take a small portion of the dough and roll it into a ball. Place it on a greased plastic sheet or banana leaf. Using your fingers, flatten it gently into a thin, round disc about 2-3 inches in diameter. Ensure the edges are even to promote uniform frying.

Step 10: Fry the Chakkalu

Carefully slide the shaped chakkalu into the hot oil. Fry a few at a time, making sure not to overcrowd the pan. Fry them on medium flame until they turn golden brown on both sides. Use a slotted spoon to flip them occasionally for even frying.

Step 11: Remove and Serve

Once the chakkalu are golden and crispy, remove them from the oil using a slotted spoon. Place them on a plate lined with paper towels to absorb excess oil. Continue the process with the remaining dough.

Conclusion

Your delicious Sorakaya Chakkalu are now ready to serve! These crispy and flavorful snacks are best enjoyed hot with a side of chutney or ketchup. They make an excellent accompaniment to your evening tea or coffee and are sure to be a hit with both kids and adults alike. The unique combination of bottle gourd and spices creates a delightful taste that will leave everyone asking for more. Enjoy this traditional South Indian snack with your family and friends!