Chakli
I just returned from a short trip to Pune. It had been a long three and a half years since my last visit. No matter where your life takes you, it’s always nice to come back home, even if it’s for a short visit. Of course, having to pass through Mumbai traffic makes you question your return immediately. This time, however, I was shocked and disappointed to come home. Pune has changed beyond recognition and is no longer the city where I grew up. Huge buildings have replaced the small bungalows. And a lot of the infrastructure is in a state of disrepair. The air is intolerable, the noise unbearable and the traffic situation — let’s just not go there. And what is up with the ringtones people? Isn’t there a phone that rings like one? I guess we can’t go back after half a decade and expect things to be the same. But it would be nice, wouldn’t it? In spite of all the change I tried to visit all my favourite spots — at least the ones that are still standing. But no matter how much it changes, Punyanagri will always be home.
Of course, the one thing that hasn’t changed in Pune is the taste of my mother’s chaklis. She made me a huge container of chaklis for the auspicious occasion of my arrival. And although, I consumed the entire tin with some fresh dahi and a couple of bottles of Gelusil, it was worth every second of heartburn.
Ingredients
1 cup Besan (Chick Pea Flour)
1 cup Jowar Flour (Sorghum)
1 cup Rice flour
1 cup All Purpose Flour
3/4 cup Butter liquefied (Reduce to 1/2 cup if needed)
2 tsp red chili powder
2 tsp Coriander powder
1 tsp Turmeric powder
1/2 tsp Asafoetida (hing)
2 tbsp Ajwain seeds
2 tbsp Sesame seeds
Salt to taste
Oil for deep frying
Method
Mix ingredients except oil and knead into a thick, smooth dough adding water
Cover and place aside for an hour
Using a chakli mould create raw chaklis on butter paper
Heat the oil and deep fry the chaklis 2 –3 at a time
Drain on paper
Serve with fresh yoghurt
Comments
i dont make them here bcos the smell just stays for days.
reminds me of diwali.
hope u had a great time bck home!!!
I am so jealous that u visited India, its now 3.5 yrs for me and not yet visited once :(
I tried this recipe today and the taste was excellent .. however I will appreciate some advise on how to figure out if the oil is hot enough and at what point should the chaklis be taken out.. I made a small batch and some of them turned very hard ( kudkudit) and some turned out a little soft .. Some seemd to be fried well but i could see the "raw" bhajani inside after biting..
Please advise .. I plan to make another batch mid-week before Diwali.
Thanks
Shivangi
Turn the heat to high and drop a small piece of chakli in it. When it starts to bubble and rises to the top the oil is ready. Then turn the oil to medium heat and drop the chaklis 2-3 at a time. The chaklis have to be fried very slowly otherwise the outer layer gets burnt and the inner layer stays raw. Also high heat evaporates all the moisture and butter from the chakali and makes it hard. Hope you have a delicious Diwali.
I like this site very much and look forward to more recipies in future.
I will let you know how my new chakli's turned out soon ..
Regards
Shivangi
Wish you a very Happy Diwali and a Prosperous new year.
I tried the chaklis with the oil just right - and they turned out fabulous! Everybody enjoyed the faral very much.
Ps: I wrapped up the dough in saran wrap for about 30 minutes .. it worked really well.
Thanks!
Shivangi
Hi
I just tried this recipe and must thank you for the wonderful snack- the taste is just great and the chakli has come out just right- it's the first time I've ever made chakli!Really appreciate your sharing this recipe! A question if I may- can we make a chakli mixing rice flour, jowar, besan and bajra?Is the maida a must or can we substitute it with wheat flour?
Thanks
Radha