Traditional Bhajanichi Chakali Recipe | Chakali | Crunchy Crispy Chakali Recipe with special tips
530 بار بازدید -
4 سال پیش
-
Traditional Bhajanichi Chakali Recipe |Diwali
Traditional Bhajanichi Chakali Recipe |Diwali Faral |Chakali |Crunchy Crispy Chakali Recipe:
Chaklis alongwith Karanjis, Besan laddoos, Shankarpalis and Chivda are important part of Diwali celebration in Maharashtra and Gujarat. Chaklis can be made with rice flour, wheat flour, maida, moong dal etc. They can also be laced with various flavours such as palak, tomato, methi etc. One such variety of chakli is Bhajani Chakli. Bhajani chakli is made with rice, few dals and spices. The word ‘Bhajaney’ means ‘to roast’ in Marathi. All the ingredients are roasted and then ground into a flour, and so the name Bhajani Chakli.
HOW TO MAKE CHAKLI BHAJNI FLOUR
1 kg. Rice,
500 gms. Split bengal Gram /Chana Dal /Harbhara dal / Split Chickpeas dal,
250 gms. Urad Dal / skinned Black Gram,
125 gms. Moong Dal / Skinned Green Gram,
4 tbsp. Coriander seeds,
2 tbsp. Cumin Seeds.
Roast all above ingredients separately on low flame till the grains turn crisp.
Do not use oil for roasting .
Roast Coriander Seeds & Cumin Seeds.
Grind together all these ingredients into a very fine powder.
This 'bhajani' flour for chakli can last upto a year if store in an airtight container.
Ingredients for dough
Half cup of Hot Water,
2 tsp. Red Chilly Powder,( Add more or less -as per spice liking),
Salt ,
Pinch Of Turmeric Powder,
1/4 th cup Of Hot Oil ( Mohan) / Butter,
2 to 3 tbsp. White sesame seeds,
1 tsp. Ajwain,
Water,
500 grams Chakali Bhajani Flour.
Mix Red Chilly Powder, Salt, Turmeric powder in boiling hot water and keep it aside.
Take 500 grams of Chakli Bhajani in a mixing bowl.
Add 1/4 th cup of hot oil ( Mohan)/ Butter. Mix with spoon.
Now add sesame seeds & ajwain ( crush on palms).
Pour hot water and red chilly powder mixture.
Knead the firm dough. Use regular water for kneading the dough if needed.
Once the dough is ready, cover with damp cloth.
Making & Frying Chakali
Oil for Deep Frying.
Grease Chakali Mould with oil. Then add the portion of dough inside a mould. And then tighten the lid.
Make the chakali on aluminum foil or butter paper, it will be easy to remove them.
Press the chakali maker to prepare chakali, move in rounds to get a spiral shape.
Heat Oil in kadhai or pan for deep frying.
Lift the chakali gently and slide into the hot oil.
Fry them from one side ,once it is golden flip the side and fry other side till golden on medium flame.
Take them out once they are golden from all sides.
Chakali are ready to serve.
You can store them in airtight container for 1 month.
HAPPY DIWALI TO ALL.
Thank you
Special Tips
Tip 1 – if the chakli breaks while forming them, this means that the dough does not have enough moisture. Add 1 or 2 tbsp of water and knead the dough again.
Tip 2 – if you are not getting proper shape, this mean that the dough is too moist. Add some flour and knead again.
Tip 3 – have a bite into the piece of dough and if it tastes hard, add a 1 or 2 tsp or ½ tbsp of oil or butter to the dough and knead again.
Tip 4 – check the first batch of chakli. If it appears that the chakli has absorbed oil or breaks in oil, then add some bhajani/ rice flour, about 1 to 2 tbsp and knead again. This happens if too much fat has gone in the dough.
#BhajaniChakaliRecipe #CookingwithPrada #DiwaliFaralRecipe #TraditionalMaharashtrianDiwaliChakali #DiwaliFaral
Chaklis alongwith Karanjis, Besan laddoos, Shankarpalis and Chivda are important part of Diwali celebration in Maharashtra and Gujarat. Chaklis can be made with rice flour, wheat flour, maida, moong dal etc. They can also be laced with various flavours such as palak, tomato, methi etc. One such variety of chakli is Bhajani Chakli. Bhajani chakli is made with rice, few dals and spices. The word ‘Bhajaney’ means ‘to roast’ in Marathi. All the ingredients are roasted and then ground into a flour, and so the name Bhajani Chakli.
HOW TO MAKE CHAKLI BHAJNI FLOUR
1 kg. Rice,
500 gms. Split bengal Gram /Chana Dal /Harbhara dal / Split Chickpeas dal,
250 gms. Urad Dal / skinned Black Gram,
125 gms. Moong Dal / Skinned Green Gram,
4 tbsp. Coriander seeds,
2 tbsp. Cumin Seeds.
Roast all above ingredients separately on low flame till the grains turn crisp.
Do not use oil for roasting .
Roast Coriander Seeds & Cumin Seeds.
Grind together all these ingredients into a very fine powder.
This 'bhajani' flour for chakli can last upto a year if store in an airtight container.
Ingredients for dough
Half cup of Hot Water,
2 tsp. Red Chilly Powder,( Add more or less -as per spice liking),
Salt ,
Pinch Of Turmeric Powder,
1/4 th cup Of Hot Oil ( Mohan) / Butter,
2 to 3 tbsp. White sesame seeds,
1 tsp. Ajwain,
Water,
500 grams Chakali Bhajani Flour.
Mix Red Chilly Powder, Salt, Turmeric powder in boiling hot water and keep it aside.
Take 500 grams of Chakli Bhajani in a mixing bowl.
Add 1/4 th cup of hot oil ( Mohan)/ Butter. Mix with spoon.
Now add sesame seeds & ajwain ( crush on palms).
Pour hot water and red chilly powder mixture.
Knead the firm dough. Use regular water for kneading the dough if needed.
Once the dough is ready, cover with damp cloth.
Making & Frying Chakali
Oil for Deep Frying.
Grease Chakali Mould with oil. Then add the portion of dough inside a mould. And then tighten the lid.
Make the chakali on aluminum foil or butter paper, it will be easy to remove them.
Press the chakali maker to prepare chakali, move in rounds to get a spiral shape.
Heat Oil in kadhai or pan for deep frying.
Lift the chakali gently and slide into the hot oil.
Fry them from one side ,once it is golden flip the side and fry other side till golden on medium flame.
Take them out once they are golden from all sides.
Chakali are ready to serve.
You can store them in airtight container for 1 month.
HAPPY DIWALI TO ALL.
Thank you
Special Tips
Tip 1 – if the chakli breaks while forming them, this means that the dough does not have enough moisture. Add 1 or 2 tbsp of water and knead the dough again.
Tip 2 – if you are not getting proper shape, this mean that the dough is too moist. Add some flour and knead again.
Tip 3 – have a bite into the piece of dough and if it tastes hard, add a 1 or 2 tsp or ½ tbsp of oil or butter to the dough and knead again.
Tip 4 – check the first batch of chakli. If it appears that the chakli has absorbed oil or breaks in oil, then add some bhajani/ rice flour, about 1 to 2 tbsp and knead again. This happens if too much fat has gone in the dough.
#BhajaniChakaliRecipe #CookingwithPrada #DiwaliFaralRecipe #TraditionalMaharashtrianDiwaliChakali #DiwaliFaral
4 سال پیش
در تاریخ 1399/08/15 منتشر شده
است.
530
بـار بازدید شده