Chakli is a fried savoury snack, which is an integral part of the sweetmeats prepared in Maharashtra during the festival of Diwali. During this festival many more sweetmeats are prepared, but some like Laadoo, Chiwda, Shankarpali, Shev and Chakli are almost a must.
Bhaajani Chakli is a traditional Maharashtrian dish, which is made from Bhaajani flour. This flour is generally prepared at home by roasting rice, certain daals and some aromatic spices. Every home has their own unique recipe and hence it might differ a bit. Nowadays, this bhaajani is available in shops too, but the homemade one is certainly the best. I have used both flours, store bought one and the homemade one and hence can tell the difference.
For some more Diwali Snacks and Sweets do take a look at the following recipes too….
Here’s the recipe for Bhaajani Chakli….
Prep Time : 25 min
Cooking Time : 5-6 min/Chakli
Yields : 18-19 Chaklis
Cup Used : 200 ml
- 1 cup Chakli Bhaajani (Homemade Bhaajani flour- tightly packed)
- 1 cup Water
- 1 tsp Oil
- 3/4 tsp Red Chilli Powder… To be adjusted as per preference
- 2-3 tsp Sesame Seeds (Til)
- 3/4 – 1 tsp Salt (Approx)
- To make Bhaajani Chakli, heat 1 cup water in a pan. Add the red chilli powder, sesame seeds, oil and salt to it.
- As the water reaches a rolling boil, switch off the heat and add the bhaajani flour to it and mix well. Cover and set aside for about 10-12 minutes.
- Next, transfer the flour to a bowl and knead well. To this kneaded dough add an additional 50 ml hot water and knead well again. Cover and set aside.
- Heat required quantity of oil in a kadhai to fry the chaklis and grease the chakli mould with oil from within.
- Take just the required quantity of dough, enough to fit in the mould at one time and fill it into the greased mould.
- Press out the dough in circular coil on a butter paper to get 4 – 5 chaklis.
- When the oil is hot enough, reduce the flame to low medium and release the chaklis in it one at a time.
- When they stiffen slightly (the bubbles surrounding it will slightly reduce), flip and cook on low medium heat itself.
- Do not let the temperature of the oil drop or increase at any point.
- After about 4 minutes when the chaklis appear almost done, increase the flame by just 1% and fry till the chaklis are golden brown on both sides.
- Transfer onto an absorbent paper and let cool. Store in an airtight container.
- Serve these delicious Bhaajani Chaklis during Diwali celebrations or as an tea time snack.
Pictures depicting the process :
Please use proper measuring cup and spoon for the above and follow the instructions to the T which includes the temperature control while frying…. To get completely cooked and absolutely crispy chaklis!
This homemade bhaajani gives a sticky dough which prevents the chaklis from breaking in the process. Hence as mentioned above extra 50 ml water can be added to get quite a soft dough which gives crisp and delicious chaklis.
If using 3 cups bhaajani flour (250 gm approx), then after kneading divide it into 3 equal parts and add the extra 50 ml to just one part at a time. Keep the other two parts covered. Use that one softened dough for making chaklis and knead the 2nd part adding extra water only after the first dough part is used up.
Adding extra water in the beginning (while boiling) itself can result in the dough loosening up too much and the chaklis might disintegrate in the hot oil. Similarly it is not advisable to soften the entire dough at one go, if using more than a cup of flour as in this case too, towards the end, the remaining dough might loosen up too much. The trick is to do it in parts.
Adding the extra water will soften up the dough too much, but do not be afraid as this homemade flour’s stickiness prevents the chaklis from breaking or disintegrating and infact gives totally crisp chaklis.