Chakoli | How to make Chakoli

By Pankhuri Singhal  |  17th Jul 2016  |  
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  • Chakoli, How to make Chakoli
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About Chakoli Recipe

This dish is made with dal and puri, my nani's specialty.

The delicious and mouthwatering Chakoli is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Chakoli is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Chakoli. Pankhuri Singhal shared Chakoli recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Chakoli. Try this delicious Chakoli recipe at home and surprise your family and friends. You can connect with the Pankhuri Singhal of Chakoli by commenting on the page. In case you have any questions around the ingredients or cooking process. The Chakoli can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Chakoli with other users


Ingredients to make Chakoli

  • Arhar dal - 1 Katori (Soaked for atleast 2 hrs)
  • paani (Water) - 4 Katori
  • Haldi Powder (turmeric Powder) - 1 tsp
  • namak (Salt)- As per taste
  • For Small Puris- (6)
  • Aata (wheat flour) - 2 Katori
  • paani (Water) - 1 Katori (for making dough for puris)
  • For tadka-
  • jeera (Cumin Seeds) - 1 Tsp
  • Dhaniya Powder (coriander Powder) - 1 Tsp
  • Laal Mirch Powder (red chilli Powder) - 1/2 Tsp
  • Hing (asafoetida) - 1 pinch
  • Desi ghee - 4 Tsp

How to make Chakoli

  1. 1. Soak dal for atleast 2 hrs.
  2. 2. Make a dough with water and aata like we make for puri i.e. thick and make small puris out of it - 6 pcs.
  3. 3. Take a pan or bhagauna, and put soaked dal, water, haldi, namak in it and let it boil until dal is less cooked.
  4. 4. When it is less cooked, slow down the flame, and add the small puris in it.
  5. 5. Let it cook for atleast 10-15 minutes til the puris are cooked fully. Make sure daal is not fully cooked (ghuti hui). It should be runny and if required you can add water.
  6. 6. Make tadka with desi ghee, jeera, hing, dhaniya powder, laal mirch powder.
  7. 7. Transfer the daal into the serving vessel and add tadka.
  8. Now, its ready to serve.

My Tip:

1. Keep a spoon across the bhaguna (shown in pic) so that it does not boils and comes out of the vessel. 2. The puris should not break while mixing it.

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