Chakli and Diwali go hand in hand, don’t they? Nowadays, Chaklis are available in shops the whole year round, but nothing can beat the taste of fresh, homemade Chaklis, right?! Crunchy, crispy, spicy, I like to have them with thick Dahi! Yes, you read right…Dahi! Try the combination once and you’ll be hooked for life. Chakli tastes equally yummy when dipped in tea. But even by itself, it takes the cake for being the quintessential part of the Marathi Faral during Diwali. Posted here is the recipe along with the measures for the Bhajani (flour) for making the Chakli, along with the method of actually using it to make Chaklis. I, myself bought the Chakli Bhajani from the shop at Vanita Samaj, Shivaji Park, Mumbai. It is a place where you get all fresh flours like Thalipeeth Bajani, Jaada Besan, Bhakri Peeth, etc.
- Prep Time
- Cook Time
- 1 kg Chaklis
- Difficulty Level Intermediate
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- For the Bhajani :
- 3 cups rice
- 1 cup chana dal
- 1 cup moong dal
- 1 cup udad dal
- 1/2 cup coriander seeds/ dhane
- 1/4 cup cumin seeds/ jeera
- 1 tbsp red chilli powder
- 2 tsp turmeric powder/ haldi
- 1 tsp hing/ asafoetida
- 1 tbsp white sesame seeds/ teel
- 2 tsp ajwain/owa
- salt to taste
- Oil to deep fry and 8 tbsp for seasoning
- Wash all the dals and rice separately.
- In a kadhai, roast each dal separately.
- Roast the rice separately too.
- After the dals and rice are roasted, roast the coriander seeds and the cumin seeds nicely.
- Mix all the roasted dals, rice, coriander seeds and cumin seeds together.
- Preferable grind this mixture on a home flour mill, or get it ground from outside into a flour.
- Mix in the red chilli powder, turmeric powder, hing, ajwain, sesame seeds and salt to taste. Your Bhajani is now ready to use.
- In case you get a ready made Bhajani like me, you need to check it for taste and add the above ingredients only (red chilli powder, haldi, ajwai, teel, salt)
- If you are taking 3 cups of Bhajani, heat 8 tbsp of oil and add it to the flour. Take care that the oil should be really hot, not warm.
- Boil half a cup of water and add it to the above. Knead the flour using as much cold water required to make a not to stiff, not too loose dough. Another way to make the dough ready is to boil 2 cups water, add the oil. Switch off gas. Mix in the 3 cups of Bhajani, cover and keep for around half an hour. After that, knead into a dough, use cold water if required and continue with the steps given below.
- Fill a chakli maker with the dough, and press into spirals. Your Chaklis are ready for deep frying.
- Heat oil in a Kadhai, let it get really hot. Slide in each Chakli carefully, taking care that it doesn't fall apart.
- Lower flame to medium. Let the Chaklis cook to a semi-golden before flipping them delicately onto the other side.
- Continue frying them from both sides till they are evenly golden. Take care to see that they aren't overly cooked, as they will become hard then.
- Drain them on kitchen tissues. Let them cool down completely before you pack them in air-tight containers. If you pack them while they are still warm, you will get soft, not crispy Chaklis. So let them cool down completely.
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