We’ve always been captivated by the rich flavors of Indian snacks, and Bhajani Chakli stands out as a crispy delight from Maharashtra. This spiral-shaped treat uses roasted grain flour for a perfect crunch that’s ideal for festivals or casual snacking.
In our Bhajani Chakli recipe, we’ll guide you through simple steps to recreate this traditional favorite at home. It’s a fun way to bring authentic tastes to your table that everyone will enjoy.
Ingredients
As we dive into crafting our delicious Bhajani Chakli, a crispy Maharashtrian snack made from roasted grain flour, let’s gather the essential ingredients. We’ll list them in the order they are typically used during preparation, with specific measurements and any prep notes for accuracy and ease.
- Bhajani flour (the star of our recipe, a mix of roasted and ground grains like rice, wheat, and pulses): 2 cups
- Rice flour (for added crispiness): 1 cup
- Urad dal flour (finely ground for binding the dough): ½ cup
- Butter or ghee (melted, to enhance flavor and texture): 4 tablespoons
- Sesame seeds (toasted lightly for a nutty crunch): 2 tablespoons
- Cumin seeds (whole, for aromatic spice): 1 tablespoon
- Red chili powder (for a mild heat): 1 teaspoon
- Turmeric powder (for vibrant color and health benefits): ½ teaspoon
- Salt (to taste, for seasoning): 1 teaspoon, adjustable
- Water (warm, to form the dough): 1 cup, added gradually as needed
This selection ensures our Bhajani Chakli achieves its signature spiral shape and perfect crunch, using authentic Indian flavors right in your kitchen.
Required Equipment
To craft our Bhajani Chakli with precision and achieve its signature spiral shape we rely on a few key tools. These items help us shape and cook the dough efficiently ensuring a crispy and authentic result every time.
Chakli Press or Mould
The Chakli Press or mould is an essential tool for extruding the dough into perfect spirals that define this traditional snack. We recommend using a sturdy star-shaped nozzle attachment as it creates the intricate patterns characteristic of Bhajani Chakli allowing for even frying and a uniform crunch. Without this tool the dough may not hold its shape making it harder to replicate the authentic texture we love in Indian cuisine.
Other Kitchen Tools
- Large Mixing Bowl: Use this to combine and knead the dough ingredients ensuring everything mixes evenly.
- Spatula or Wooden Spoon: Ideal for stirring the dough mixture without damaging your tools.
- Frying Pan or Kadai: A deep pan works best for frying to maintain oil temperature and achieve that golden crisp.
- Strainer or Slotted Spoon: Essential for removing fried Chakli from the oil and draining excess oil quickly.
- Measuring Cups and Spoons: Accurate measurements are key so opt for standard sets to portion ingredients precisely as outlined in our recipe.
Instructions
Now that we have gathered our ingredients and essential tools, we guide you through the straightforward steps to craft crispy Bhajani Chakli in your kitchen. Let’s achieve that authentic Maharashtrian crunch with precision and ease.
Prepare Bhajani
If your Bhajani flour isn’t pre-roasted, we start by preparing it to ensure maximum flavor and texture. Begin by roasting 2 cups of mixed grains (like rice, wheat, and pulses) in a dry pan over medium heat for 10-15 minutes until they emit a nutty aroma and turn golden brown—stir constantly to avoid burning. Once cooled, grind them into a fine flour using a blender or mill. This step is crucial for the signature crunch that makes Bhajani Chakli irresistible, blending earthy notes with a perfect toasty essence.
Make the Dough
With Bhajani ready, we mix the dough to form the base of our snack. In a large mixing bowl, combine 2 cups Bhajani flour, 1 cup rice flour, and 1/2 cup urad dal flour—sift them together for even texture. Add 2 tablespoons sesame seeds, 1 teaspoon cumin seeds, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, and 1 teaspoon salt, then incorporate 2 tablespoons softened butter or ghee for richness. Gradually pour in 3/4 cup warm water while kneading with your hands until the dough is smooth, pliable, and holds together without cracking—aim for a consistency like playdough, ensuring it releases a warm, spicy fragrance that promises flavorful results.
Shape the Chakli
Now we shape the Chakli to create those iconic spirals that define this treat. Grease the inside of your Chakli Press with a star-shaped nozzle to prevent sticking, then fill it with a portion of the dough. On a clean, lightly oiled surface, press out the dough in circular spirals about 4-5 inches in diameter, applying even pressure for uniform shapes—each twist should form tight coils that lock in the dough’s spicy aroma. Repeat this for the entire batch, yielding approximately 20-25 pieces depending on size, as this technique ensures the Chakli fry up light and shatteringly crisp.
Fry the Chakli
Finally, we fry the Chakli to golden perfection, capturing that satisfying crunch. Heat 2 cups oil in a kadai or frying pan over medium heat until it reaches 350°F (use a thermometer for accuracy). Gently slide in the shaped Chakli, frying 4-5 at a time to avoid crowding, and cook for 3-4 minutes per side until they turn a deep golden brown and bubble vigorously—listen for the sizzle and inhale the irresistible mix of toasted grains and spices. Remove with a slotted spoon and drain on paper towels to eliminate excess oil, resulting in a snack that’s crispy on the outside and tender within, ready for immediate enjoyment.
Make-Ahead Instructions
To make preparing our Bhajani Chakli even more convenient, we can plan ahead and handle parts of the process in advance. This ensures that Bhajani Chakli retains its signature crispy texture and rich, spicy flavors without compromising quality. Let’s break down the key steps for making ahead, focusing on dough preparation and storage of the finished snack.
Preparing the Dough in Advance
We recommend making the dough up to 2 days ahead to save time on the day of frying. Follow these steps for optimal results:
- Mix the dough as per our instructions: Combine Bhajani flour, rice flour, urad dal flour, butter or ghee, sesame seeds, cumin seeds, red chili powder, turmeric powder, and salt in a large mixing bowl. Add warm water gradually until you achieve a smooth, pliable consistency.
- Knead thoroughly: Use your hands or a spatula to knead for 5-7 minutes until the dough is soft yet firm, ensuring it holds shape when pressed.
- Wrap and store: Divide the dough into portions, wrap each tightly in plastic wrap or place in an airtight container, and refrigerate immediately. This prevents drying and maintains freshness.
Storing Fried Bhajani Chakli
If you’ve already shaped and fried the Bhajani Chakli, you can store them for later enjoyment. Proper storage helps preserve the golden crispiness and aromatic spice blend.
- Cool completely: Let the fried chakli cool on a wire rack for 30 minutes to remove excess oil and lock in crunch.
- Store in an airtight container: Place the cooled chakli in a sealed container lined with paper towels to absorb moisture. Keep at room temperature for up to 1 week or in the freezer for up to 1 month.
- Reheat for best texture: To restore crispiness, reheat in a preheated oven at 350°F (175°C) for 5-7 minutes or in an air fryer at 300°F (150°C) for 3-5 minutes. Avoid microwaving, as it can make them soggy.
Storage Tips and Guidelines
| Storage Method | Duration | Conditions | Notes |
|---|---|---|---|
| Room Temperature | Up to 1 week | Airtight container | Ideal for short-term snacking; check for staleness daily. |
| Refrigerator | Up to 2 days | Airtight container | Best for dough only; bring to room temperature before using. |
| Freezer | Up to 1 month | Freezer-safe bag or container | For fried chakli; thaw at room temperature and reheat as needed. |
Conclusion
We’ve loved sharing this Bhajani Chakli recipe with you as it’s a timeless favorite that brings authentic Indian flavors to your kitchen. It’s more than just a snack—it’s a way to connect with tradition while creating something deliciously crunchy.
Try it for your next gathering and tweak it to suit your taste—we’re confident you’ll make it a staple in your home. Enjoy the satisfaction of homemade goodness and let us know how yours turns out!
Frequently Asked Questions
What is Bhajani Chakli?
Bhajani Chakli is a popular crispy snack from Maharashtra, India, featuring a spiral shape and rich flavors. Made with roasted grain flour, it’s known for its perfect crunch and is ideal for festivals or casual snacking. This traditional treat brings authentic Indian tastes to your kitchen.
What ingredients are needed for Bhajani Chakli?
To make Bhajani Chakli, you’ll need Bhajani flour, rice flour, urad dal flour, butter or ghee, sesame seeds, cumin seeds, red chili powder, turmeric powder, salt, and warm water. These ingredients ensure the signature spiral shape and crunch, with specific measurements for easy preparation.
What equipment is required to make Bhajani Chakli?
Essential tools include a Chakli Press with a star-shaped nozzle for spirals, a large mixing bowl for dough, a spatula or wooden spoon, a frying pan or kadai, a strainer or slotted spoon, and measuring cups and spoons. These help achieve crispy, authentic results.
How do I make Bhajani Chakli at home?
Start by roasting grains for Bhajani flour, then mix with other ingredients to form smooth dough. Use the Chakli Press to shape spirals and fry in hot oil until golden and crispy. Follow the steps carefully for tender insides and a perfect crunch, ready in minutes.
Can I prepare Bhajani Chakli ahead of time?
Yes, make the dough up to 2 days in advance by mixing, kneading, and storing it in the fridge. For fried Chakli, cool completely before storing in an airtight container. Reheat in an oven to restore crispiness, making it convenient for later enjoyment.
How should I store Bhajani Chakli to keep it crispy?
Store fried Chakli in an airtight container at room temperature for up to a week, or in the fridge for two weeks. For longer storage, freeze for up to a month and reheat in an oven. Avoid moisture to maintain crunchiness and flavor.