Tuesday, October 19, 2010

Chakli

We are great fan of chakli………….. I think one who eats chakli first time becomes fan of it. I think in all parts of India, everybody makes these chakli with different name. But Maharashtrian's special is 'Bhajni chi chakli'. Bhajni is roasted grains and dal's flour. Like Bhajniche Thalipith. On 'Nark Chaturdashi' day of Diwali, when we wake up very early in the morning, we make fresh hot hot chaklis for breakfast along with chivda and ladoo. Fresh hot chaklis are must on that day. So instead of wasting time in Description we will directly move to recipe.



Ingredients

For Bhajni

Rice - 4 cups

Chana Dal - 2 cups

Urad Dal - 1 cup

Poha - 1/2 cup

Toor Dal - 1/2 cup

Coriander seeds - 1/2 cup

Cumin seeds - 1/4 cup


For Chakli

Bhajni - 2 cups

Water - 2 cups

Red chilli powder - 1 teaspoon

Asafetida - 1/2 teaspoon

Turmeric powder- 1/2 teaspoon

Ajwain - 1/2 teaspoon

Sesame seeds - 1 teaspoon

Hot oil - 2 tablespoon

Salt as per taste.

Oil for deep fry.


Procedure

For Bhajni
Roast each ingredient one by one on low flame till it changes it's colour slightly. Do not use oil while roasting. Cool it and mix it. Grind together all the roasted ingredients in flour mill. This flour is called as bhajani. You can store it in airtight container for 5-6 months.

For Chakli
Boil water in a vessel. Add Hot oil (In Marathi it's called 'Mohan'), Red chilli powder, Asafetida, Turmeric powder and salt. In another bowl mix bhajni flour, sesame seeds and Ajwain. Now add this flour in water. Switch off the flame and cover it with the lid for 5 minutes. Then Knead the flour to make a soft dough. You can use little oil for kneading. Now Take a ball of dough and put it in the chakli mold. Press it and simultaneously move it in circular motion to make chaklis of desired size. Mean while heat oil in the kadai. Slowly put one chakli in kadai and deep fry it on medium flame. When it stops bubbling and colour change to slightly brownish take it from the kadai and drain it on kitchen towel. Let it get cool and store it in a airtight container. Me and my husband likes to eat chakli with curd and My father loves to eat it with butter.

This is for my event Only "Festive Food" brainchild of Pari.



& for Akila's event Dish Name Starts With C


13 comments:

Padhu said...

I am the first one to grab your muruku/chakli and go .Looks superb

Satya said...

chaklis looks so perfect,crispyn tempting dear ...feel like to grab some ...yummy

Satya
http://www.superyummyrecipes.com

Pushpa said...

Looks so crunchy and delicious,Love murukkus anytime any day...

Pushpa @ simplehomefood.com

Pari said...

Hi. Chakali looks perfectly made. Love the bhajani version always.
FOODELICIOUS

Swathi said...

Thanks to introducing me to Maharashtrain way of chakli looks delicious and crispy.

Mona said...

Very different technique, but it looks awesome.

Priya said...

Prefect looking chaklis, feel like grabbing and munching them rite now..btw did u got my entries for Only event?..

Priya's Easy N Tasty Recipes

Biny Anoop said...

Chakli looking really good....the presentation is imple yet beautiful...
Biny

Rachana said...

Do you still have some chakli left for me :-) I want some, please.

Hamaree Rasoi said...

These are addictive....Adding poha is a new to me in this chakli. Looks super crispy.

Deepa
Hamaree Rasoi

Khaugiri said...

Thank you girls:). You can come on Diwali to have chakli and other Maharashtrian snacks which we call 'Faral'....
@ Priya - I got your entries dear and I replied back to U. Thanks a lot :)

PJ said...

Looks perfect and crisp.

Akila said...

wow lovely one....

There is a surprise waiting for you at my blog dear....

Regards,
Akila

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