December 17, 2014

Maharashtrian chakli using bhajani recipe - bhjanichi chakli recipe - how to make chakli using bhajani

Chakli with bhajani recipe - Chakli is our all time favorite delicious crunchy snack. Few days back, during  Deepawali festival, I had made bhajani  for chakli and posted it in this space. Please check out the bhajani recipe.. Though I made chakli during that time, I could not post it.  I always do chakli in small quantity as and when we feel eating and store the remaining bhajani or chakli flour in an airtight container, wrapping in zip lock plastic bag. The word chakli comes from the word chakri, it means wheel. The beginners may find it little difficult to prepare a correct round shaped chakli.  If you find difficult to make it round, just press it in the shape of a long stick and deep fry. No matter whatever the shape it has, the taste remains same. This chakli goes well with a hot cup of tea or coffee.

Chakli in a serving plate

Preparation time 25 minutes
Cooking time 30 minutes
yield 12 medium sized chaklis

2 cups bhajani / flour for ckakli
1 tsp kashmiri chilli powder
A generous pinch of ajwain / carom seeds
1/2 tsp salt
4 tbsp butter
4 tbsp oil
3/4 cup of water
Oil for deep frying

Chakli recipe with step by step pictures

Put the bhajani in a large plate. Add butter to it and rub the butter to the flour with your finger tips.
rub the butter to the chakli flour

Then sieve the bhajani. Add the kashmiri chilli powder, ajwain and salt. Mix well till all the ingredients combine well.
sive the chakli flour to make chakli

 Add the oil. Add water gradually and knead it to  a soft dough. Further,  knead this dough for 5 minutes to make it smooth and soft
knead the chakli flour to make soft dough

 Take the chakli mould and fix the star shaped plate to it.
chakli maker

Open the lid and fill the dough into chakli maker.
fill the chaklu maker with dough

 Fix the lid as shown in the picture below.
fix the lid to chakli maker

Press it on a plastic sheet in a circular motion to make a spiral shaped chakli. Once you press  5 - 6 chaklis, deep fry them until crispy.
press the chaklis on an plastic sheet

Fry them on medium flame for 2 minutes, then reduce the flame to low and fry until they turn crispy and golden brown in colour.  Rotate and flip the chaklis in the oil by using slotted spoon. Once the chaklis become cripsy, drain the oil and transfer to a large plate. Store in an airtight container.
chakli is ready tos erve

  1. To keep the chaklis crispy for longer period, they should be stored when they comes to room temperature.
  2. If you don't have bhajani peeth, then you may use 2 cups of rice flour, 1 cup of gram flour (besan), and 1/2 cup of split black gram flour (urad dal flour). Roast them separately on low flame, combine together, add 1 tsp jeera powder and other ingredients and knead it to a chakli dough.
  3. While frying, do not touch the chaklis till they become slightly hard. Once the chaklis become slightly hard, rotate and flip them in oil on regular intervals to fry them evenly. 


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