Chakli Recipe | Bhajni Chakli | How to make Chakli at home with detailed photos. Crunchy and tasty Chakli is a traditional Maharashtrian snacks, mainly prepared in the festival of Diwali. Chakli is a part of Diwali Faraal. (faraal means various sweets and snacks prepared on the occasion of Diwali)
This authentic Bhajni chakli is made by using rice, different types of lentils, and a few other ingredients. Chakli is a famous tea-time snack all over India.
Chakli is also known as Murukku in south India. You will find a variety of chakli recipes in different regions of India. Here I am sharing a traditional Maharashtrian Bhajni Chakli recipe which makes crunchy chakli.
Do check our Diwali special recipes- Cornflakes Chivda, Shankarpali, Aloo Bhujia, Kaju Badam Katli, Besan Ladoo, Homemade Khoya/Mawa
Also, check out our other snacks recipes- Potato Smiley, Batata Vada, Samosa, Potato Fries, Veg Lollipop, Falafel Wrap, Sabudana Wada.
Ingredients
For Making Bhajni
2 cup rice, 1 cup chana dal (split chickpea), ½ cup Urad dal (Split skinned black gram), ¼ cup Moong dal (split and skinned green gram), ¼ cup Sabudana (sago), ¼ cup Poha (rice flakes), 2 teaspoon cumin seeds, 2 teaspoon coriander seeds
For Making Chakli
2 cups Bhajni flour, 1½ cup water, 1 teaspoon red chili powder, 2 teaspoon sesame seeds, ¼ teaspoon Hing (Asafoetida), Oil for deep frying, Salt to taste.
Preparation
1. Take 2 cups of rice, 1 cup chana dal, ½ cup urad dal, and ¼ cup moong dal in a separate bowl.
2. Rinse and drain the rice, chana dal, urad dal, and moong dal separately and spread them separately on a cloth. Dry them in the air for 7-8 hours.
How to Make Bhajni
1. Heat the kadhai and dry roast the rice on a low flame, until it changes its color slightly or for about 8-10 minutes. Continuously stir while roasting.
2. Remove the rice from kadhai.
3. Now dry roast the chana dal on low flame until it looks golden brown.
4. Dry roast the Moong dal and Urad dal combinedly until it looks golden.
5. Similarly roast sabudan and poha combinedly for 8-10 minutes.
6. Roast 2 teaspoon cumin seeds and 2 teaspoon coriander seeds until they turns golden and aromatic.
7. Combine all the roasted Bhajni ingredients and keep aside to cool down.
8. Take bhajni mixture in a dry grinder jar and make fine flour. Bhajni is ready for making chakli. It makes about 5 cups of bhajni approximately 750 grams.
Making Chakli Dough
1. In a mixing bowl, take 2 cups bhajni flour, 1 teaspoon red chili powder, 2 teaspoon sesame seeds, ¼ teaspoon hing, and salt to taste.
2. Combine all the ingredients very well.
3. Heat 2½ teaspoon oil and add it to chakli flour.
4. Mix it gently using a spoon.
5. Boil 1½ cup water and add it in chakli flour.
6. Gently stir the flour. Don’t knead the dough now.
7. Cover the bowl and keep aside for cooling down.
8. When the chakli flour is a little warm, knead it. If it is hot, wait for some more time.
9. Add little water while kneading if needed.
10. Make tight dough. It should be harder than roti dough.
How to Make Chakli
1. Grease the chakli maker and plate with oil.
2. Take a little portion of chakli dough and fill it in the chakli maker.
3. Press the chakli maker and do 3-4 spiral round to make chakli.
4. Heat the oil on low flame. Oil should be hot but not smoky for frying the chakli.
5. Drop a small piece of chakli dough in the oil to check, if it is hot or not. If the dough pops up and a bubble appears, then the oil is ready for frying.
6. Lift the chakli with a flat spoon or with your hand and slide it into the hot oil.
7. Add 3-4 chakli in a kadhai and fry them on low flame.
8. When chakli looks golden, flip it.
9. Fry chakli until golden brown.
10. Remove the chakli from kadhai. Repeat this process for another batch of chakli.
11. Crunchy and tasty Bhajni chakli is ready to eat. You can store this chakli in an airtight container for 20 to 25 days.
Suggestion
1. It is necessary to dry roast the rice and pulses only on low flame until all moisture evaporates from them.
2. Don’t add too much water while kneading the chakli dough.
3. You can store the Chakli Bhajni for 15 to 20 days.
Recipe Card for Bhajni Chakli
Chakli Recipe
Crunchy and tasty Chakli is a traditional Maharashtrian snacks, mainly prepared in the festival of Diwali. Chakli is a part of Diwali Faraal.
Ingredients
For making Bhajni
- 2 cup rice
- 1 cup chana dal (split chickpea)
- ½ cup Urad dal (Split skinned black gram)
- ¼ cup Moong dal (split and skinned green gram)
- ¼ cup Sabudana (sago)
- ¼ cup Poha (rice flakes)
- 2 teaspoon cumin seeds
- 2 teaspoon coriander seeds
For making chakli
- 2 cups Bhajni flour
- 1½ cup water
- 1 teaspoon red chili powder
- 2 teaspoon sesame seeds
- ¼ teaspoon Hing (Asafoetida)
- Oil for deep frying
- Salt to taste
Instructions
Preparation
1. Take 2 cups of rice, 1 cup chana dal, ½ cup urad dal, and ¼ cup moong dal in a separate bowl.
2. Rinse and drain the rice, chana dal, urad dal, and moong dal separately and spread them separately on a cloth. Dry them in the air for 7-8 hours.
How to Make Bhajni
1. Heat the kadhai and dry roast the rice on a low flame, until it changes its color slightly or for about 8-10 minutes. Continuously stir while roasting.
2. Remove the rice from kadhai.
3. Now dry roast the chana dal on low flame until it looks golden brown.
4. Dry roast the Moong dal and Urad dal combinedly until it looks golden.
5. Similarly roast sabudan and poha combinedly for 8-10 minutes.
6. Add 2 teaspoon cumin and 2 teaspoon coriander seeds for roasting. Roast them until aromatic and turns golden.
7. Combine all the roasted Bhajni ingredients and keep aside to cool down.
8. Take bhajni mixture in a dry grinder jar and make fine flour. Bhajni is ready for making chakli. It makes about 5 cups of bhajni approximately 750 grams.
Making Chakli Dough
1. In a mixing bowl, take 2 cups bhajni flour, 1 teaspoon red chili powder, 2 teaspoon sesame seeds, ¼ teaspoon hing, and salt to taste.
2. Combine all the ingredients very well.
3. Heat 2½ teaspoon oil and add it to chakli flour.
4. Mix it gently using a spoon.
5. Boil 1½ cup water and add it in chakli flour.
6. Gently stir the flour. Don’t knead the dough now.
7. Cover the bowl and keep aside for cooling down.
8. When the chakli flour is a little warm, knead it. If it is hot, wait for some more time.
9. Add little water while kneading if needed.
10. Make tight dough. It should be harder than roti dough.
How to Make Chakli
1. Grease the chakli maker and plate with oil.
2. Take a little portion of chakli dough and fill it in the chakli maker.
3. Press the chakli maker and do 3-4 spiral round to make chakli.
4. Heat the oil on low flame. Oil should be hot but not smoky for frying the chakli.
5. Drop a small piece of chakli dough in the oil to check, if it is hot or not. If the dough pops up and a bubble appears, then the oil is ready for frying.
6. Lift the chakli with a flat spoon or with your hand and slide it into the hot oil.
7. Add 3-4 chakli in a kadhai and fry them on low flame.
8. When chakli looks golden, flip it.
9. Fry chakli until golden brown.
10. Remove the chakli from kadhai. Repeat this process for another batch of chakli.
11. Crunchy and tasty Bhajni chakli is ready to eat. You can store this chakli in an airtight container for 20 to 25 days.
Nutrition Information
Yield
20Serving Size
1 ChakliAmount Per Serving Calories 105Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 70mgCarbohydrates 20gFiber 2gSugar 1gProtein 3g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I want to use rice flour and besan in this instead of roasting and grinding. How many cups shall I add?
Please advise