How to make Bhajanee Chakli - Crispy deep fried chaklis made with Bhajanee flour.
This recipe is from the book Cooking with Love.
Main Ingredients : Split Black Gram, Rice (चावल)
Cuisine : Maharashtrian
Course : Snacks and Starters
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Bhajanee Chakli Recipe Card
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.
For more recipes related to Bhajanee Chakli checkout Urad Dal Ki Kachori, Dahi Bhalle, Dahi Bhalla Puri, Venkaya Adai . You can also find more Snacks and Starters recipes like Spanish Omelette, Peppy Prawns, Chilli Garlic Shrimps, Katori Chaat.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bhajanee Chakli Recipe
Split Black Gram
Rice 1 cup
Bhajnee flour 2 cups
For dough
Oil to deep fry
Butter 2 tablespoons
Salt to taste
Cumin powder 1 teaspoon
Red chilli powder 1 teaspoon
Method
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.
