Chakli (Maharashtrian Murukku)

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Chakli  is the most favourite crunchy snack in India, especially prepared in every house during Diwali along with many other delicacies. It has different shapes which depends on your chakali maker.

Ingredients

  • Rice (tandul) – 1 kg
  • Black gram split (urad dal) – 1/4 kg
  • Bengal gram split (chana dal) – 1/2 kg
  • Flattened rice (jade pohe) – 100 gm
  • Sago (sabudana) – 100 gm
  • Coriander seeds (dhane) – 1/2 cup
  • Cumin seeds (jeera) – 1/4 cup

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Procedure for Bhajaani

  1. Wash black gram, Bengal gram and rice and drain them.
  2. Spread them on a thick cloth and allow it to dry in shade. Don’t let it dry in sunlight.
  3. Now roast them one by one when they are moist and dry.
  4. Roast the other ingredients one by one on medium flame and then keep together for cooling.
  5. You are ready to grind your bhajaani in grinder or get it done from any flour mill.

Procedure for Chakli

  1. Keep water for boiling with butter, salt, red chilli powder in it.
  2. When it starts boiling add bhajani flour and sesame seeds ; stir continuously till it mixes well.
  3. Take off the flame, put the lid on and keep it aside.
  4. Knead it properly to make a smooth dough. Use some water if needed.
  5. Grease the chakli maker with oil and put the dough in it.
  6. Now this is a very delicate job slowly press the chakli maker and at the same time move your hand in a round shape.
  7. Take care; it should not break in the middle and there should not be any gap in between, else when you put it in oil it will become straight.
  8. You have to maintain the shape.
  9. Keep oil in griddle for heating. Oil should be hot but, before putting chakli inside switch the flame to medium.
  10. It will take time but it has to cook from inside and then turn its colour changes to golden brown.
  11. Let them cool and then into air tight container.

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2 Replies to “Chakli (Maharashtrian Murukku)”

  1. Thanks.

    There is no fixed quantity of water. If you have kept 2 cups of water to boil; start adding adding Bhajani with a big spoon and simultaneously keep stirring/mixing with a wooden spatula. Do this till lumps are formed. You can add more water if needed while kneading but, you cannot add flour anymore. So, even though the lumps look dry, no worries.

    Yes you can surely use this bhajani for thalipeeth. I do the same. Just add some garlic-ginger paste to make it more tasty.

    -Gauree

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