How to make Rajma Chawal Chakli -
This popular combination of rajma and chawal make simply delicious chaklis
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Kidney beans (राजमा), Cooked rice (पके हुए चावल)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Rajma Chawal Chakli checkout Refried Beans, Rajma Galouti Kebabs, Rajma Dhokla, Rajma Croquette . You can also find more Snacks and Starters recipes like Pizza Margherita Roll Thai Pizza Sticks Moth ke Batashe Bacon Rolled Mustard Chicken
Rajma Chawal Chakli Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 7-8 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Rajma Chawal Chakli Recipe
Kidney beans cooked 1 cup
Cooked rice 1/2 cup
Cumin powder 1/2 teaspoon
Rajma masala 1 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Butter 2 tablespo to grease
Rice flour 1 cup
Oil to deep fry
Method
Step 1
Put kidney beans in a mixer jar, add rice and a little water and grind into a fine paste and transfer into a bowl.
Step 2
Add cumin powder, rajma masala, ½ tsp red chilli powder, salt, butter and rice flour and mix well. Add a little water and knead into soft dough.
Step 3
Heat sufficient oil in a kadai.
Step 4
Grease a chakli mould with a little butter. Shape some of the dough into a cylinder and put into the mould and press out chaklis on a piece of plastic sheet.
Step 5
Gently slide the chaklis into hot oil and deep-fry on medium heat till light golden and crisp. Drain on absorbed paper and let them cool down.
Step 6
Transfer into a serving bowl and serve or store in an airtight container to serve when required.
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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.
