1 kilo Bhajanichi Chakli

Instructions

Bhajani

Step 1: Clean the rice with damp cloth and transfer them into a pan.

Step 2: Dry roast the rice on low heat well until they begin to get light golden color. take the rice out into a dish and spread them well.

Step 3: Wipe the chana dal well with a moist cloth and transfer it into the hot pan.

Step 4: Dry roast chana dal well on low heat until it begins to turn light reddish and nice aroma begins to release. Transfer the roasted chana dal into the dish and spread it well.

Step 5: Wipe the moong dal well with wet cloth and transfer it into the hot pan.

Step 6: Dry roast moong dal on low heat well until it gets light brown color and nice aroma is released from it and transfer it into the dish.

Step 7: Clean the urad dal well with damp cloth and transfer it into the hot pan.

Step 8: Dry roast urad dal on low heat until it gets light golden color and transfer it into the dish.

Step 9: Add poha, coriander seeds and cumin seeds into the hot pan and dry roast in on low heat until poha turns crunchy and nice aroma begins to release from coriander and cumin seeds.

Step 10: Turn the gas off and transfer the mixture into the dish. Let the roasted mixture cool down and mix everything well together.

Step 11: Transfer the roasted mixture into the blender jar and blend it into a little coarse powder.

Step 12: Sieve the bhajani well once and chaklichi bhajani is ready.

Chakli

Step 13: Heat up water on medium heat in a pan and add red chili powder, ajwain, sesame seeds, salt and ghee. Mix well and let the water come to boil.

Step 14: When the water boils well, turn the heat to low and add the bhajani. Mix in quickly and turn the gas off.

Step 15: Cover and rest the bhajani for 10 minutes.

Step 16: Take the bhajani out into a dish and mash it well with a tambya.

Step 17: The dough should be stiff and not soft. For checking the consistency, take small portion from the dough and if you can make a roll from that dough, it means the ukad has perfect consistency. 

Step 18: Take small portion form the dough and knead it really good until it turns nice and homogenous. If needed you can use a little water to adjust the consistency. Make sure not to make the dough soft.

Step 19: Make a roll of the ukad and fill it into the chakli mold. Press the ukad well and close the mold.

Step 20: Roll out chakli on a butter paper or dish or banana leaf or even a plastic sheet. Seal both the ends well so that the chakli won’t open up while frying.

Step 21: Heat up oil on high heat in a pan and when the oil is hot enough, reduce the heat to low. 

Step 22: Let the oil cool down a little and drop chakli into it.

Step 23: Fry the chakli well on low heat for 2-3 minutes from one side and flip it over.

Step 24: Fry the chakli well from other side too for about 2-3 minutes.

Step 25: When the bubbles reduce considerably and chakli begins to settle at the bottom of the pan, it means the chakli is fried well.

Step 26: Take the chakli out, drain excess oil and transfer it on a wire rack. Chakli is ready.

Step 27: When the chakli cools down, transfer it on a butter paper and let it cool down completely.

Step 28: When the chakli cools down completely, store it in an airtight container or zip lock bag.