Diwali feast is incomplete without this crispy, savory, homemade "Chakli's" !! In Maharashtra, chakli is made with traditional bhajni i.e whole grains, Jeera, Coriander seeds are roasted separately and give it to mill for grinding. Nothing can compete the taste of homemade bhajni flour.
After coming here(US) I didn't get any bhajni flour, so I started out with store bought flour. I am missing that homemade "Bhajni chakli" taste :( which my mom used to make it during Diwali. few weeks ago one of my friend gives me this recipe and I tried out, it came out super crunchy, savory and tastes same like bhajni chakli. My family loved it. This is full proof and no fail recipe, you should surely try out this crispy, savory chakli recipe on this festive session. I am sure, your family definitely praise you :) Now I am confident make this often......!!!
Prep Time : 30 min.
Cook Time :30 min
Makes - 15-20
All purpose flour/Maida - 2 cups
Yellow mung dal - 1/4 cup ( 3/4 cup water to boil dal )
Red Chili powder - 1 tbsp
Sesame seed/ til - 1& 1/2 tbsp
Coriander powder - 2 tsp
Jeera/cumin - 1 tsp
Carom seeds / ajwain - 1/2 tsp
Water - 1/2 cup
Salt - To taste
- Wash, rinse moong dal and drain all the water. Keep washed mung dal in pressure cooker with 3/4 cup of water and cooked until 2/3 whistles.
- On the other hand, take maida in small pressure cooker bowl and put that bowl in pressure cooker with enough water and let it steam for another 15 min.( do not put the whistle)
- Take out pressure cooked dal and add 1/2 cup water in it. Mash the dal very well till it get lump-free.
- Sieve steamed maida using strainer and let it aside.
- Wide bowl take sieved maida and add red chili powder, sesame seeds, coriander powder, jeera, ajwain, salt to taste. Mix well.
- Add mung dal mixture slowly and start to knead dough.
- Heat Oil In kadai on medium flame. Now take small dough and knead again. Put dough ball in chakli maker and start making chakli on butter paper/newspaper/ wax paper.
- Carefully transfer chaklis into kadai and deep fry them until it gets golden brown color on low flame. Drained on paper towel.
- Crispy, savory, hot Chaklis are ready!!!
- Dough should not be too loose else the chaklis turn out soft.
- Keep covered the dough always.
- You can use idli steamer to steam the maida.
- Do not overcrowd the kadai else chaklis might break in oil. Add 2-3 at time.
- To get chaklis more crunchy, fry them on low flame. Do not fry them on high flame otherwise it will uncooked from inside.
- After cool down completely, put all the chaklis in airtight container, it will stays upto week or two.