How to make Chanki

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bajra flour, Whole wheat flour (atta) (आटा)

Cuisine : Gujarati

Course : Snacks and Starters

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For more recipes related to Chanki checkout Bajra Methi ki Poori, Bajra Mathri- Sk Khazana, Bajra Wada. You can also find more Snacks and Starters recipes like Vegetable Frankies Pizza Pasties Hearty Donuts Garlic Mustard Prawns


Chanki Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chanki Recipe

  • Bajra flour 1 cup

  • Whole wheat flour (atta) 2 tablespoons

  • Jaggery (gur) grated 1 1/2 tablespoons

  • Yogurt 1/2 cup

  • Carom seeds (ajwain) 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Oil 2 tablespoons


Step 1

Mix together both flours in a bowl.

Step 2

Mix the jaggery with one-fourth cup of yogurt and whisk till the jaggery dissolves completely. Add to the flour mixture along with the carom seeds, chilli powder, turmeric powder, salt and two teaspoons of oil. Mix well. Add the remaining yogurt and knead into a semi-soft dough.

Step 3

Divide the dough into eight equal portions and roll out each one into a thick chapati.

Step 4

Heat a non-stick tawa, place a chapati on it and cook for a minute. Flip it over and drizzle a little oil all around. Cook till the underside is done. Flip it over again, drizzle a little more oil around and cook till both sides are evenly cooked. Serve hot.

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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 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.