Maharashtrian style bhajnichi chakli is one of the best Diwali faral recipes. To make bhajnichi chakli, we have to make bhajni first. We can also use readymade bhajni for making chakli. I am sharing the traditional way of making bhajni at home. Bhajni is a multigrain flour, made up of rice and different pulses.
Bhajnichi chakli becomes crispy if the grains used for bhajni are roasted properly. And Chaklis fried at an accurate oil temperature not soaking excess oil. I am sharing all the tips and tricks to make the perfect bhajnichi chakli.
Ingredients for bhajni :
Rice 2 cups
Split Bengal gram [chana dal] 1 cup
Urad dal 1/2 cup
Coriander seeds 2 tablespoons
Cumin seeds 1 tablespoon
Step by step recipe for chakli bhajni:
1. Wash the rice in ample water and dry it by spreading the rice on a clean cloth.
2. Also, wash split Bengal gram and urad dal separately in ample water. Then, dry both by spreading them on a dry cloth.
3. Let all the grain dry for the day or overnight.
4. Next day dry roast the rice and dal separately on low flame until the color of grain changes slightly.
5. Transfer all the roasted grains into a large bowl. Add cumin seeds to it.
6. Dry roast the coriander seeds and add it to the same bowl.
7. Once the roasted bhaji ingredients are cool, grind them into a fine powder in a mill. You can also grind them in a mixer, but make sure the bhaji is ground into a very fine powder.
Tips for making perfect Bhajni:
1. While roasting bhajni ingredients, make sure all the grains should roast properly. Do not burn the pulses.
2. Make sure that bhajni is ground into very fine powder.
3. We can prepare bhajni prior and store it for more than a month in an airtight container.
Ingredients for Bhajnichi Chakli:
Bhajni 5 cups
Red chili powder 4 teaspoon
Oil
Salt
How to make Bhajnichi Chakli:
1. Heat 2 cups of water in a large pan. Add half a cup of oil, 4 teaspoons of red chili powder and salt to it.
2. Once it starts boiling, turn off the flame and add 5 cups of bhajni to it. Mix it well.
3. Add 1 cup of water to it and mix again. Cover it for an hour.
4. Now, mix the bhajni again with help of fingers. And transfer the bhajni mixture into a chakli mold. Grease the mold with oil before using.
5. Grease the plate with oil and make the chaklis on it by pressing the chakli mold.
6. Now, heat the oil. Transfer the chaklis to the oil and fry them on medium flame.
7. Make all the chaklis as above. And store the chaklis in an airtight container.
Tips to fry chaklis:
1. Do not fry chaklis on high flame, else they become soft from the inside and crispy from the outside only.
2. Make sure the oil is hot before frying the chaklis, else they might dissolve in oil.
3. If the bhajni is roasted properly, chaklis will not absorb extra oil.
