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

This is an exclusive website recipe.

Main Ingredients : Bhajnee flour, Salt

Cuisine : Maharashtrian

Course : Snack

Lasun Chutney

Lasun Chutney Recipe - how to make Lasun Chutney


Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Bhajnee flour 2 cups

  • Salt 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.

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