Chakli Bhajani | Diwali Special Recipe

Chakli Bhajani | Diwali Special Recipe is a mix of various types of lentils that are roasted and then grounded to fine powder.It is prepared in various parts of India in different style.In this recipe we are preparing the bhajni in maharashtrian style.So lets prepare for our chakli bhajni.

Also go through our more delicious Diwali recipes on this blog,few are listed here below;

Celebrate this festive season with this delicious preparation of  this recipe and share your feedback with us in the comment section below.

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Chakli Bhajani | Diwali Special Recipe | चकली भाजणी



course : snacks

cuisine : maharashtrian

roast time : 30-40 minutes

servings : makes 1/2 kg flour from given measurements

author : suchita pradeep



INGREDIENTS :

  • 2 cups Rice ( तांदूळ )
  • 1 cup Chana dal ( हरभरा दाळ)
  • 1/2 cup Moong dal ( मुग डाळ )
  • 1/2 cup Urad dal ( उडीद डाळ )
  • 1/4 cup Sabudana/Sago ( साबुदाणा )
  • 1/2 cup flattened rice/poha ( पोहे )
  • 2 tbsp Cumin seeds ( जिरा )
  • 1 tbsp Coriander seeds ( धने )


METHOD :

  • Wash all the grains seaparately and then dry them in shade separtely.
  • Roast ( भाजणे ) each grains separately in a pan or kadhai till it becomes light in weight.
  • See that you don’t burn them.You have to roast them on medium flame.
  • The process of roasting is a bit time consuming.
  • Now let the roasted grains cool down.
  • After cooling mix all the roasted grains and grind ( दळणे ) them into a fine powder.
  • Your chakli bhajani is ready.You can prepare delicious and crispy chakli from this bhajni.

TIP :

  • You dont’t have to use oil for roasting the grains.It has to be roasted dry.
  • Roast the grains on medium flame only.



If you have made this recipe, please be sure to rate it in the recipe card below. Sign up for my email newsletter or you can follow me on InstagramFacebookYoutubePinterest or Twitter for more vegetarian inspirations.

Like our videos? Then do follow and subscribe to us on Youtube to get the latest Recipe Video updates.

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