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

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bhajnee flour (भाजनी का आटा), Salt (नमक)

Cuisine : Maharashtrian

Course : Snack

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. 

For more recipes related to Lasun Chutney checkout Garlic Chakli , Bhajanee Thalipeeth , Bhajnee Thalipeeth . You can also find more Snack recipes like Matar Paneer Kulcha, Chicken Nachos, Nimki, Potato Recichad. Or try out these recipes from Maharashtrian Cuisine like Haryali Fish, Kebab Kombdya Che, Naya Shaam Savera, Aaluchi Patal Bhaji.

Lasun Chutney Recipe Card

Lasun Chutney
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Lasun Chutney

  • 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

Method

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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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