Bhajnichi Chakali

4 cups rice
2 cups bengal gram, split (Chana dal),div>
1 cup black gram, split (Udad dal),
1/2 cup coriander seeds,
1/4 cup cumin seeds,
1/4 cup white sesame seeds,
1 teaspoon ajwain,
red chili powder,
turmeric powder,
1/2 cup ghee

1) Roast rice, bengal gram and black gram (each item separately) till the grains are crisp. Do not use oil for roasting.
2) Also roast coriander seeds and cumin seeds.
3) Grind together all these items into a very fine powder. This flour is called 'Bhajani'. The grinding can be done in a good grinder or flour mill.
4) Now heat some ghee in a pan. Pour it over the bhajani and mix.
5) Also add sesame seeds, ajwain, salt, turmeric powder, chili powder, and approx. 1 cup boiling water into the bhajani.
6) Knead Bhajani well to make a soft pliable dough. Put some of this dough in the chakli mold (This is available in Indian grocery stores)
7) Press the piston of chakli mold and make chaklis of desired size.
8) Heat oil in a pan. When oil is sufficiently hot, turn the flame to medium and fry chaklis over medium to low heat. Avoid overfrying. Chakli is done is when it stops bubbling in the oil and oil becomes steady.Let them cool and store in an airtight container.

Tip: The ghee which is used for making the dough is known as 'Mohan' which gives crispness to chaklis or any such fried items. However, excessive use of ghee may break chaklis while frying or very little use of it may cause chaklis to become hard. Also fry chaklis in batches of 2 to 3. Some people use oil instead of ghee.


Padma said...

A new recipe of chakli.. looks nice brown and crispy :)

Victoria Grant said...

Wish i had them. Crunching here virtually :-)

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Joe Lewis said...

that looks soo crispy and perfect..well done

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Trupti said...

Thanks you very much friends.