https://pushpatastybites.com/
चकली |खमंग ,खुसखुशीत चकल्या |1किलो भाजणीसह 😋
1 किलोच्या योग्य प्रमाणात चकली भाजणी साहित्य
भाजणी साहित्य :-
तांदूळ. =4 वाटी ( Rice)
चणाडाळ =2वाटी (split chickpea)
उडीदडाळ =१ वाटी (split black gram)
मुगडाळ. =1/2 वाटी (split green gram)
पोहे. = 1 वाटी (rice flakes)
गहू. =1 वाटी ( whole wheat)
साबुदाणे. =1/2 वाटी (sago)
धने. =6 चमचे (coriander seeds)
जिरे. =4 चमचे (cumin seeds)
मेथीदाणे. =1/2 चमचा (fenugreek seeds)
चकल्यांसाठी :-
2 - कप भाजणी पीठ (Roasted flour)
२ - चमचे लाल मिरची पावडर (Red chilly powder)
1- चमचा तीळ (sesame seeds)
1 - मोठा चमचा तेल/ बटर (butter)
1/2- चमचा ओवा (carom seeds)
1/2 - हिंग (asafoetida)
हळद - चिमुटभर (turmeric)
मीठ - चवीनुसार (salt)
चकली साठी दोन गोष्टी फार महत्त्वाच्या आहेत भाजणी आणि मोहन हे दोन्ही गोष्टी व्यवस्थित जमले तर चकली खुसखुशीत होते. चकलीची भाजणी जास्त खरपूस भाजू नये ही भाजणी थोडी कच्चीच असते चकलीची उकड काढताना जेवढे पाणी तेवढीच पीठ घ्यावे चकलीची भाजणीची उकड पूर्ण गार होऊ न देता थोडी गरम असतानाच मळावी व जास्तीचे पाणी लागल्यास गार पाणी न वापरता गरम पाणीच वापरावे चकलीमध्ये शक्यतो हळद वापरू नये काळपट कलर येतो. चकलीचे पीठ मळताना ते जास्त सैल ही नसावे आणि जादा घट्टही नसावे सोऱ्यामध्ये पीठ भरताना हाताने एकजीव मळून घ्यावे. साच्यातून चकली पडताना चकली जर तुकडे पडले तर समजावं पीठ व्यवस्थित मळून झालं नाही त्यासाठी पीठ पुन्हा चांगलं म्हणून घ्यावे. चकलीचे उकड काढताना पिठात तेलाऐवजी थोडे बटर घालावे पावशेर पिठासाठी साधारणता दोन चमचे म्हणजेच बारा ते पंधरा ग्रॅम बटर किंवा तेल वापरू शकता चकली तळताना अगोदर फुल गॅसवर तेल गरम करून घ्यावं share आणि चकली सोडून नंतर मध्यम आचेवर तळून घ्याव्यात.
Chakli Recipe | Bhajni Chakli | How to make Chakli at home . Crunchy and tasty Chakli is a traditional Maharashtrian snacks, mainly prepared in the festival of Diwali. Chakli is a part of Diwali Faraal. (faraal means various sweets and snacks prepared on the occasion of Diwali)
Method
1) Wash the rice and spread it on a muslin cloth and allow it to drain water completely.
2) Dry roast all the ingredients of the chakli flour mentioned above one by one and keep it aside.
3) Allow all the roasted ingredients to cool completely.
4) Blend all the roasted ingredients to a fine flour.
Making Chakli Dough
1. In a mixing bowl, take 2 cups bhajni flour, 1 teaspoon red chili powder, 2 teaspoon sesame seeds, ¼ teaspoon hing, and salt to taste
2. Combine all the ingredients very well.
3. Heat 2½ teaspoon oil and add it to chakli flour.
4. Mix it gently using a spoon.
5. Boil 1½ cup water and add it in chakli flour.
6. Gently stir the flour. Don’t knead the dough now.
7. Cover the bowl and keep aside for cooling down.
8. When the chakli flour is a little warm, knead it. If it is hot, wait for some more time.
9. Add little water while kneading if needed.
10. Make tight dough. It should be harder than roti dough.
How to Make Chakli
1. Grease the chakli maker and plate with oil.
2. Take a little portion of chakli dough and fill it in the chakli maker.
3. Press the chakli maker and do 3-4 spiral round to make chakli.
4. Heat the oil on low flame. Oil should be hot but not smoky for frying the chakli.
5. Drop a small piece of chakli dough in the oil to check, if it is hot or not. If the dough pops up and a bubble appears, then the oil is ready for frying.
6. Lift the chakli with a flat spoon or with your hand and slide it into the hot oil.
7. Add 3-4 chakli in a kadhai and fry them on low flame.
8. When chakli looks golden, flip it.
9. Fry chakli until golden brown.
10. Remove the chakli from kadhai. Repeat this process for another batch of chakli.
11. Crunchy and tasty Bhajni chakli is ready to eat. You can store this chakli in an airtight container for 20 to 25 days.
Tips-
1. It is necessary to dry roast the rice and pulses only on low flame until all moisture evaporates from them.
2. Don’t add too much water while kneading the chakli dough.
3. You can store the Chakli Bhajni for 15 to 20 days.
Two things are very important for Chakali, Bhajani and Mohan, if both are properly mixed, Chakali becomes crispy. Chakali should not be fried too much. This roast is a bit raw. While making chakali, take the same amount of flour as water. Do not allow the chakali to cool completely. It should be mixed while it is a little hot. . While kneading the chakli dough, it should not be too loose and not too thick. If the chakali falls out of the mold, it means that the dough has not been kneaded properly, so take the dough again as good. While cooking Chakali, add a little butter instead of oil to the batter. Generally, you can use two teaspoons of butter or oil for Pavsher Pitha, i.e. twelve to fifteen grams of butter or oil.