Chukkappam & Beef Fry (Malabar Snack)

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Chukkappam & Beef Fry (Malabar Snack)

Traditional and Nostalgic Tea time snack from the Malabar region. A FAMILY RECIPE passed down from my mom… Hope you love it!

The Recipe Intro↓ has more information as well as Recipe Video. If you’d like to check it out.

♦Prep time:35 min ♦Cook time:20 min ♦Yield: 1 large bowl / 6 servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

 

Ingredients:

For the Chukkappam:

Rice flour (Pathiri flour is best)		2 cups
Coconut milk (medium consistency)		½ cup
Water		3 ½ cups
Salt		To taste
Ghee		1 tsp
Black Cumin (Kaala Jeera)/ Nigella seeds		1/2 tsp
Coconut oil		As needed (for Deep Frying)

For the Beef Fry:

Beef, for frying (washed and rinsed thoroughly then  cut  into very small pieces )		500 gms
Ginger-Garlic paste		4 Tbsp
Coriander powder		3/4 Tbsp
Red Chilli powder		3/4 Tbsp
Kerala Garam Masala (see notes)		1 tsp
Black Pepper powder		1/4 tsp
Turmeric powder		1/4 tsp
Fresh curry leaves		2 Sprigs
Dried red chillies, broken		4-5
Salt		1/2 -3/4 tsp

Method:

For the Chukkapam:

• In a wide pan or ‘uruli’, bring the water along with coconut milk and enough salt to boil.
• Add the rice flour and wait till the water bubbles over the top.
• Then using a strong wooden ladle, mix rapidly.  Mix till the water is completely absorbed into the rice flour. Turn off the heat and keep this covered for 5 minutes.
• Meanwhile, fry the black cumin in very little ghee and add it to the dough.
• Once the dough is cool enough to handle, knead well till smooth and elastic. If you feel that it is still too wet, you can add 1/4 cup of rice flour while the dough is still quite hot. Once kneaded well, the dough should be bouncy and not sticky.
• Separate the dough into 3-4 large balls. Then pinch portions from these and roll them into thin strands.
• Pinch off very small-sized bits from each strand. (refer to picture) and roll between your palms to make the small chukkappams. these are very small M&M candy-shaped.
• Heat sufficient oil for deep frying in a heavy-based wok. Deep fry the chukkappams, in batches, till golden in color. Drain them in a kitchen colander over kitchen paper and set them aside.

For the Beef fry:

• Add all the ingredients for the beef fry (except curry leaves and dry chilies) with just a little amount of water in a pressure cooker and cook till half-3/4 cooked. It should be dryish. I cooked for about 12 steam whistles.
• Then continue to deep fry in the oil used for frying the ‘Chukkappam’. Add curry leaves while frying.
• Mix chukkapam and beef fry together and you have your tea time snack ready! Make sure the oil is drained thoroughly from the beef before adding it to the chukkapam.
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Chukkappam & Beef Fry (Malabar Snack)

 

Notes:

• These little crunchy, savory morsels keep well if stored in airtight containers. But they usually never last very long!
• These taste best when fried in coconut oil. However, if storing a long time,  sunflower oil is better.
• Sometimes an egg is added while kneading the dough. It makes the chukkapam more crunchy.
• Get my Nadan Garam Masala Recipe.
• How to make Ginger Garlic Paste for home use.
• Usually, cuts from the beef shoulder are used for this recipe, without fat.
• Add only a small amount of coconut milk to the dough and oil for frying the black cumin. If too much is added to the dough, you will find that the chukkapam breaks apart upon frying.
• Don’t forget to share with friends!

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Key Ingredients: Rice flour, Coconut Oil, Coconut milk, Nigella seeds, Beef, Spices, Curry leaves, Dried Chilli.

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