Chakali Bhajani & Chakali - The Traditional Way

Chakali Bhajani & Chakali

(The traditional way)

चकली भाजणी आणि चकली

Cooked, tested & tasted by : Sharada Marathe

Photo credit: Sharada Marathe

Course: Savoury

Ingredients:

 

• 4 vati preferably short grain rice

• 2 Chana dal (Split yellow peas)

• 1 vati yellow moong dal (split dehusked lentil)

• 1 vati urad dal (split dehusked black lentil)

• 250 gm medium/ thick poha (rice flakes)

• 1tbsp peppercorns

Procedure:

1. Wash rice and spread it to dry on a cloth overnight.

2. The rice should not be dried for too long. Then dry roast it in the morning itself.

3. Roast it till the rice grain  splits into two in a bite. It takes a couple of minutes. The grain not to be roasted to a point of change in colour.

4. Wash the chana dal. Pour boiling water over it. The very next instant dry roast it. It should take about 15 minutes for it to split into two in a bite.

5. Slightly moisten the moong dal and roast it.

6. Slightly moisten the urad dal and roast.

7. Let all the roasted dals cool down. Mix them

8. Add poha. NOT to be roasted .

9. Add peppercorns.

10. Mix everything and grind it into a fine powder.

11. To make chaklis out of this, follow the same procedure as the other recipe

Above: Bhajani chi ukad

Above: Kneaded Vs non kneaded

Above: Chakalis being deep fried

Final colour

Above: Serve with metkut

Tips:

• Ensure the bhajani is ground on a preceding batch of bhajani or besan (gram flour) only.

• Strictly adhere to the time interval of treatment of dals and subsequently roasting them.

• For 4 vati of bhajani, add 3.5 vati water.

• First boil the water, upon boiling add spices and bhajani.

• Mix it well and cover it for 30 minutes.

• Knead the dough well. Use water as required.

• Let it rest for 30 minutes before making chakalis out of it.

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