Bhajanichi chakli
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Crisp spirals made from bhajani, a roasted flour of rice and pulses: the star of the Diwali faral.
Region: MaharashtraOccasion: Diwali faralTime: 1 hrServes: About 25 chaklisVegan
Ingredients
- 2 cups chakli bhajani (rice, chana dal, urad dal, coriander and cumin, roasted and ground)
- 1 cup water
- 2 tbsp oil
- 1 tsp red chilli powder
- ½ tsp turmeric
- 1 tsp sesame seeds
- A pinch of hing
- Salt to taste
- Oil for deep-frying
Method
- Boil the water with 2 tbsp oil, salt, chilli powder, turmeric, hing and sesame.
- Pour it over the bhajani, mix and cover for 10 minutes.
- Knead to a soft, smooth dough, using a little water if needed.
- Fill the chakli press and press out spirals onto a plate or paper.
- Deep-fry on medium heat until crisp and golden. Cool and store in an airtight tin.
History
Using roasted flour (bhajani) gives Maharashtrian chakli its crunch and nutty taste, unlike plain rice-flour versions elsewhere.
Significance
Chakli is made at home in the week before Diwali, along with karanji, ladoo and chivda, and shared with family and neighbours.