Chekkalu, also known as Chekkalu or Thattai, are a popular savory snack from South India, particularly from the states of Andhra Pradesh, Telangana, Tamil Nadu, and Karnataka. They are crispy, crunchy, and full of flavor, making them a favorite tea-time snack or a treat during festivals and special occasions. Chekkalu are typically made from a mixture of rice flour, besan (gram flour), cumin seeds, sesame seeds, salt, and sometimes other spices such as chili powder or ajwain (carom seeds) for added flavor. The ingredients are combined into a dough with water and kneaded until smooth. To shape Chekkalu, the dough is divided into small portions, which are then rolled out into thin discs. The discs are often given a distinctive shape by gently pressing the edges with fingers or using a fork to create patterns. These shaped discs are then carefully deep-fried in oil until they turn golden brown and crispy. Once fried, Chekkalu are removed from the oil and allowed to cool on paper towels to drain off excess oil. They are known for their crispy texture and savory flavor, with a hint of spices and seeds. Chekkalu are typically stored in an airtight container once cooled and can be enjoyed for several days.
