Chakli Bhazani & Chaklis

Chakli Bhazani & Chaklis

Cooked, tested and tasted by: Sandhya Ekbote

Photo Credit: Sandhya Ekbote

List of ingredients for the bhazani: 

• 2 vatis Rice flour 

• 1 vati barik (fine) besan 

• ½ vati Moong dal peeth (without chilka) 

• ¼ vati ground pohe 

Procedure:

1. Without oil fry each of the above ingredients on slow fire, individually, for 5 minutes each.

2. Let them cool to room temperature.

3. Mix them all thoroughly by sifting through a sieve.

List of ingredients for the chakali:  

• 3 vatis bhazani  

• 3 vatis hot water  

• 2 Tsp. Dalda  

• 1 Tsp. Jeera powder 

• 1 Tsp. Dhaniya powder

• 1 Tsp. Ajwain or Til

• ½ Tsp. salt

• 2 tsp. Red chili powder

Procedure:

4. Boil water on the gas. After it comes to a boil switch off the gas.

5. Add all the above ingredients to it (i.e. Dalda and masalas).

6. Lastly add bhazani. 

7. Let it all rest for 40-45 minutes.

8. Then take a part of it and knead it thoroughly with your hands and form a cylinder with it so that it fits into the chakalicha yantra.

9. Press out the raw chaklis one at a time.

10. With each chakali, press the tail end to the previous round. This way they shall remain intact and not open up.

11. Deep fry in a kadaii by sliding chakali from outer edge of kadaii into hot oil. Do it gently so that oil does not splash. Fry on medium heat.

12. When chakali turns golden color remove and put in jali pot (steel ची चाळणी or something like that). Put paper napkin below chakalies. This shall absorb extra oil.

13. Once they cool off, box them and serve when ever needed. They can be served as freshly fried or at room temperature. Both ways taste great.

Tips/ Notes

• If you are making alone then press out a batch of 4-5 chaklis at a time and then fry.

• If two people are making them together, then one person can press them out and the other can fry. This is a faster way to work. Below you can see a photo of a typical chakali maker.

• This is a very popular snack during Diwali season.

Above: Chakali maker

Photo Credit: Sandhya Ekbote

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