How to make Lasun Chutney -
Garlic adds a special zing to these tasty chaklis
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bhajnee Flour (भाजनी का आटा), Carrom Seeds
Cuisine : Maharashtrian
Course : Pickles, Jams and Chutneys
You can also find more Pickles, Jams and Chutneys recipes like Kairi Chana Dal Achaar - SK Khazana Melon And Mustard Pickle Plum Dip (Chutney) Lasun Chutney
Lasun Chutney Recipe Card
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.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Lasun Chutney Recipe
Bhajnee Flour 2 cups
Carrom Seeds 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.
Nutrition Info
Calories : 1169 Kcal
Carbohydrates : 210.7 gm
Protein : 38.1 gm
Fat : 19.4 gm
Other : 0
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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.
