Shravan Special:-Chakali

Hi friends,

today im gonna to show you how to make mouth watering khamang khuskhushit maharashtrian dish, every ones favourite CHAKALI..

A Queen among all DIWALI Delicious !!

Now, I know its not Diwali Time , but may be this recipee useful for you Ganesh Chaturthi.

Obviously since our childhood days ,this chakali becomes essential part of DIWALI FARAL.
But not in Maharashtra, Chakali ( Muruku) is a crispy and yummy salted snacks made during the Diwali festival along with other sweets in other parts of INDIA too.

So without wasting further time, lets us start first with traditional Chakali Bhajani.

Make note this bhajani preparations need at least 24 hrs.So adjust your cooking schedule accordingly


  Ingredients:-
  For BHAJANI                                       
  Rice 1 kg ,Gram Daal 300 gm,Udid Daal 250 gm ,Moong Daal 125 gm, Poha 100gm, Wheat 50gm ,Coriander seeds (Dhane) 50 gm
For Tadka:-
Oil, Asafoedia,White Sessame,Kashmiri Masala,Red masala Powder,Salt,turmeric,Oil,Water.
Black pepper if reqd.

Very IMP:- Chakali Mould
                                              ********************************
Procedure:-

At early morning, take daal wash them for 4 5 times.After washing drain all water.Beneath of fan spread all daal to dry it so that water content becomes negligible.

Here note do not keep these daal in sunlight otherwise chakali will break due to hardness.
After six to seven hours when daals are enough moist ,roast each daal on small /medium flame.
After roasting, mix all ingredients (do not roast it much.Daal should be not soft not very hard).
Further add roasted poha and roasted coriander seeds.Mix everything by hand very well.

If needed add some roasted soaf.                                                             

Also add some amount of pepper if required for some spicyness.
Store mixture in air tight container.
Next grind mixture.Make sure that mixture should not be very fine.
Better give it to chakkiwala..

Here your Bhjani gets ready to cook.This mixture you can use atleast for 4 months.As everything is roasted mixture remains in good condition.So dont worry for next 4 months.

Tadka:-
Take pan put 2 teasp oil.After heating add asafoedia, white sessame, kashimiri masala.
After boiling add red masala powder 2 tbspn ( you can add it more if you want more spicy),salt,turmeric.last water accordingly.

Now add mixture/bhajani to water.Stir the mixture with solid spatula and cover pan with lid.
let bhajani will get enough heat so that it will convert into thick but soft flour.
(this procedure is same as Modak Ukad)

Now keep mixture to cold.After that make balls and with help of chakali mould,make chakali for with 3 rounds.
Fry it in deep pan on medium flame only.Keep it out for 6 to 7 min after that store it in airtight container.

Do tell me hows it is in taste..May you feel it take lot of effort to do.But once you completed and when your loved ones appreciate your hard work , You feel like heaven.

         Best of luck my friends n do try this at home.