Sanjeev Kapoor

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Lasun Chutney

Garlic adds a special zing to these tasty chaklis

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings : 4

Lasun Chutney

Main Ingredients

Bhajnee flour, Salt





Level Of Cooking


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  • 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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