Chakli

Ingredients

For Bhajni

Rice - 4 cups

Chana Dal - 2 cups

Urad Dal - 1 cup

Poha - 1/2 cup

Toor Dal - 1/2 cup

Coriander seeds - 1/2 cup

Cumin seeds - 1/4 cup


For Chakli

Bhajni - 2 cups

Water - 2 cups

Red chilli powder - 1 teaspoon

Asafetida - 1/2 teaspoon

Turmeric powder- 1/2 teaspoon

Ajwain - 1/2 teaspoon

Sesame seeds - 1 teaspoon

Hot oil - 2 tablespoon

Salt as per taste.

Oil for deep fry.


Procedure

For Bhajni
Roast each ingredient one by one on low flame till it changes it's colour slightly. Do not use oil while roasting. Cool it and mix it. Grind together all the roasted ingredients in flour mill. This flour is called as bhajani. You can store it in airtight container for 5-6 months.

For Chakli
Boil water in a vessel. Add Hot oil (In Marathi it's called 'Mohan'), Red chilli powder, Asafetida, Turmeric powder and salt. In another bowl mix bhajni flour, sesame seeds and Ajwain. Now add this flour in water. Switch off the flame and cover it with the lid for 5 minutes. Then Knead the flour to make a soft dough. You can use little oil for kneading. Now Take a ball of dough and put it in the chakli mold. Press it and simultaneously move it in circular motion to make chaklis of desired size. Mean while heat oil in the kadai. Slowly put one chakli in kadai and deep fry it on medium flame. When it stops bubbling and colour change to slightly brownish take it from the kadai and drain it on kitchen towel. Let it get cool and store it in a airtight container. Me and my husband likes to eat chakli with curd and My father loves to eat it with butter.

This is for my event Only "Festive Food" brainchild of Pari.



& for Akila's event Dish Name Starts With C