Bhaajani basically means roasted and Chakli Bhaajani is a flour made by roasting a few ingredients like rice grains and certain daals. This bhaajani is made traditionally in many Maharashtrian homes for making Chakli (fried savoury snack) during Diwali.

Though this process might seem difficult and tedious, if done rightly and with some practice one can surely get it right. Here, care has to be taken not to over roast any ingredient, else the chaklis might get spoilt. Today we get readymade chakli bhajani in shops too, but the quality does differ from the homemade one especially in terms of stickiness in the kneaded flour and of course the end result!

Prep Time : 1 hr

Cooking Time : NA

Yields : 1 1/2 kg (19 cups approx)

Cup Used : 200 ml


  • 5 cups Raw Rice Grains
  • 2 1/2 cups Split Pigeon Peas (Chanaa Daal)
  • 1 cup Skinless Split Black Gram (Udid Daal)
  • 1 cup Skinless Split Green Gram (Yellow Moong Daal)
  • 1 1/4 cup Flattened Rice… Thick Variety (Jaadey Pohe)
  • 3/4 cup Corriander Seeds (Dhaney)
  • 1/4 cup + 2 tbs Cumin Seeds (Jeera)


  1. To make Chakli Bhaajani, first we need to clean the rice grains and the daals. One way is washing them quickly and drying on a cloth for a day or two. But then this process can be time consuming.
  2. As per the other method, take a well squeezed wet piece of cotton cloth and place the rice grains and the daals in it one by one and rub them well individually to clean them.
  3. Heat a kadhai or a pan and dry roast the rice grains in it first, dividing it into 2 batches.
  4. Roast each batch on low medium heat for about 6-7 minutes stirring constantly and transfer to a plate to cool down. The next batch gets roasted a tad bit faster. Take care not to over roast the grains.
  5. Next, roast the split pigeon peas on low medium heat for about 10 minutes, stirring continously. Do not let it burn.
  6. Similarly roast the split black gram for 5-6 minutes and the split green gram for 4-5 minutes individually, on low medium heat and set aside.
  7. Clean the flattened rice and roast in on low medium heat for 5-6 minutes.
  8. Next, heat the corriander seeds on low heat for about 1 1/2 minutes and set aside.
  9. Heat the cumin seeds as well on low heat for 1 1/2 minutes and set aside.
  10. Let all the ingredients cool completely and then grind them finely in a flour mill.
  11. Store in an airtight container and use for making Bhaajani Chakli as required.


250 gm flour which is approx 3 cups yields about 56 chaklis.

The rice grains and the daals when roasted will become crunchy and you will notice a slight change in colour after cooling down and that’s exactly what we want. Do not over roast any ingredient.

The minutes required for roasting might differ slightly as the flow of gas differs in each stove.

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃


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