Documentation of fifty chakli recipes from sources like cookery books, magazine and internet revealed that rice and black gram dhal were the most common ingredients in chakli preparation. Wide variation was observed among the documented recipes with respect to ingredients and processing methods. An investigation was also carried out in Dharwad local market to evaluate the commercial chakli for the fat content and sensory attributes. Twenty three chakli samples from different shops were collected randomly, out of which 70 per cent were homemade. The fat content varied from 17.6- 42.3 per cent with a mean of 31.71 per cent and there was a significant difference between the samples. The result also showed that 52, 43, 39, 35 and 34 per cent of the chakli were considered as ‘like slightly’ and ‘like moderately’ in context with appearance, colour, texture, taste and overall acceptability, respectively with a significant difference between the samples. The study concludes that commercial chakli samples varied greatly in terms of quality.