How to make Garlic Chakli - Garlic adds a special zing to these tasty chaklis.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Bhajnee flour (भाजनी का आटा), Dry lasun chutney (सूखी लहसुन की चटनी)

Cuisine : Indian

Course : Snacks and Starters

Garlic Chakli Recipe Card

Garlic Chakli
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Garlic Chakli checkout Bhajnee Thalipeeth, Bhajanee Thalipeeth, Bhajnee Thalipeeth. You can also find more Snacks and Starters recipes like Olive Sandwich, Green Masala Fish Fry, Sakharechi Poli, Chana Pakora.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Garlic Chakli Recipe

  • Bhajnee flour 2 cups

  • Dry lasun chutney 2 teaspoons

  • Salt to taste

  • Carom seeds (ajwain) 1 teaspoon

  • Sesame seeds (black) 2 teaspoons

  • Oil 2 teaspoon

Method

Step 1

Add salt, carom seeds, sesame seeds, dry lasun chatni to the bhajani flour and mix well.

Step 2

Heat one and a half cups of water in a deep pan, add two teaspoons of oil and bring it to a boil.

Step 3

Put the flour mixture in a steady flow into the hot water, stirring continuously so that lumps are not formed. Cook till the mixture gets a dough consistency.

Step 4

Take it off the heat, cover and let it rest for ten minutes. Uncover and knead the dough .

Step 5

Heat sufficient oil in a kadai. Put a portion of the dough into a chakli mould and press out chaklis on a greaseproof paper. Gently slide in the chaklis into the hot oil and deep fry till crisp and golden.

Step 6

Drain and place on an absorbent paper. Cool completely and store in an airtight container.

Step 7

To make bhajnee flour, dry roast one cup whole wheat, one cup rice, two cups jawar, two cups bajra, three-fourth cup black chana, three-fourth cup urad dal and half cup coriander seeds separately.