How to make Multiflour Chakli - The different flours make these chaklis very nutritious.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ragi Flour, Soya Flour (सोया का आटा)

Cuisine : Maharashtrian

Course : Snacks and Starters

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Multiflour Chakli Recipe Card

Multiflour Chakli
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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 Snacks and Starters recipes like Aloo Bhujiya, Vegetable Brunoise Topped With Beetroot Jam, Oatmeal with Eggs, Karjeekai.

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Multiflour Chakli Recipe

  • Ragi Flour 1/4 cup

  • Soya Flour 1/2 cup

  • Oil to deep fry

  • Butter softened 2 teaspoons

  • Roasted sesame seeds 1 teaspoon

  • Roasted cumin seeds 1 teaspoon

  • Ginger-green chilli paste 2 teaspoons

  • Yogurt 2 tablespoons

  • Salt to taste

Method

Step 1

Mix ragi flour, rice flour and soya flour in a bowl. Add butter and mix with your fingertips till the mixture resembles breadcrumbs.

Step 2

Add sesame seeds, cumin seeds, ginger-green chilli paste, yogurt, salt and mix well. Add sufficient water and knead to a soft dough.

Step 3

Put small portions of the mixture into a chakli mould and press out several chaklis onto a plastic sheet. Heat sufficient oil in a kadai till moderately hot.

Step 4

Gently slide in the chaklis and deep-fry till light golden brown and crisp. Drain on absorbent paper and set aside to cool. Store in an airtight container and serve them when required.