Bhajani Chakli

Bhajani Chakli

Making chakli requires the use of a chakli mould or press, or at the very least, some sort of piping cone. The chakli press has the jagged perforations that give the snack its inimitable patterning.

Ingredients for the bhajani flour:

Rice(washed and dried thoroughly) 250
Poha 1 cup
Urad dal 1 tdsp
Jeera 1 tsp
Cumin seeds 2 tsp
Coriander seeds 1 tbsp
Gram dal 2 tbsp
Sago 2 tbsp

Ingredients for the chakli dough:

Water 1 cup
Chilli powder 1 tsp
Asafoetida 1 tsp
Turmeric powder 1 tsp
Oil 1 tsp
Salt To taste


  1. For the bhajani flour, each dry item is dry roasted one by one, on a flat pan, without any oil. Start with the rice, which should be roasted until it changes its colour to a pale brown and starts giving off a wonderful aroma. Once that happens, take it off the heat and pour it into a big bowl, and move on to the urad dal and gram dal, both of which can be roasted together, until they deepen and darken in colour. Similarly, roast the sago and poha, and the spices. Make sure to roast each ingredient separately, since they all have varying roast times. Otherwise one will burn, while the other will remain raw.
  2. Leave all of them to cool. Once cooled, grind them into a fine powder. This is your bhajani flour. Add the water, chilli, asafoetida, turmeric, oil, and salt into a deep pan, and allow it to come to a boil.
  3. Once it starts boiling, turn off the heat. Into this bubbling water, add in a heaped cup of the bhajani flour, and mix it all well with a spoon. Allow the mixture to cool, for at least ten minutes or so. Now it has to be kneaded properly until it becomes a smooth dough. If you need, add a little more water to it, but make sure that the water is not cold. Let the dough rest for fifteen minutes or so.
  4. Meanwhile, heat up the oil in a kadai break off a small piece of dough, roll it into a thick cylinder and push it into the chakli press, covering the press with the lid. Then squeeze out curls of dough onto a cloth or a sheet of foil.
  5. Gently slide these one by one into the hot oil, frying until they glow golden- brown on both sides. Ensure that they do not stick to each other, while frying, but don't move them around too much. Repeat this process until all the chakli dough is exhausted. Then serve at once or store for up to a week, or ten days, in an airtight container.

Time & Temperature:

Disclaimer :
The standard commercial recipes are developed to serve as a guide to help professional bakeries to introduce new items on their menus. The recipes can- to an extent- be customized as per the needs of the customer. End results depend on the ingredient quality, processing and baking parameters.

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