How to make Lasun Chutney - Garlic adds a special zing to these tasty chaklis

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bhajnee Flour (भाजनी का आटा), Carrom Seeds

Cuisine : Maharashtrian

Course : Pickles, Jams and Chutneys

Lasun Chutney Recipe Card

Lasun Chutney

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. 

You can also find more Pickles, Jams and Chutneys recipes like Spiced Olives and Dried Tomatoes, Shimla Mirch ka Achar, Red Pepper and Feta Dip, Varadhi Thetcha.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Lasun Chutney Recipe

  • Bhajnee Flour 2 cups

  • Carrom Seeds to taste

  • Carom seeds (ajwain) 1 teaspoon

  • Sesame seeds (black) 2 teaspoons

  • Dry lasun chutney 2 teaspoons

  • Oil 2 teaspoon


Step 1

Add salt, carom seeds, sesame seeds, dry lasun chatni to the bhajani flour and mix well. Heat one and a half cups of water in a deep pan, add two teaspoons of oil and bring it to a boil. 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 2

Take it off the heat, cover and let it rest for ten minutes. Uncover and knead the dough 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. Drain and place on an absorbent paper.

Step 3

Cool completely and store in an airtight container. 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. Cool, mix and grind to a fine powder. It can be stored up to one month.