Bhajanee Chakli Recipe - Crispy deep fried chaklis made with Bhajanee flour

This recipe is from the book Cooking with Love.

Main Ingredients : Bhajnee flour, Split black gram skinless (dhuli urad dal)

Cuisine : Maharashtrian

Course : Snack

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Bhajanee Chakli

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Bhajanee Chakli Recipe - How to make Bhajanee Chakli?


Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : High


  • Bhajnee flour

  • Split black gram skinless (dhuli urad dal) 1 cup

  • Rice 4 cups

  • For dough

  • Bhajnee flour 2 cups

  • Butter 2 tablespoons

  • Salt to taste

  • Cumin powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Oil to deep fry


Step 1

For the bhajanee flour, dry-roast the rice and black gram separately. Cool completely and grind separately to a powder. Sift both the flours and mix.

Step 2

Place two cups of bhajanee flour in a bowl. Add the butter, salt, cumin powder and chilli powder, and mix well. Divide the mixture in half. Take one half and knead into a soft dough with half a cup of water.

Step 3

When the dough is used up, make a dough of the remaining flour.Put small portions of the mixture into a chakli mould and press out several chakli onto a plastic sheet.

Step 4

Heat sufficient oil in a non-stick kadai till moderately hot. Deep-fry the chakli till light golden brown and crisp. Drain on absorbent paper and set aside to cool. Store in an airtight container.