Bhajanee Chakli | How to make Bhajanee Chakli

By Sujata Bansod  |  27th Jan 2017  |  
5 from 1 review Rate It!
  • Bhajanee Chakli, How to make Bhajanee Chakli
Bhajanee Chakliby Sujata Bansod
  • Prep Time


  • Cook Time


  • Serves





About Bhajanee Chakli Recipe

This recipe is by Sanjeev Kapoor, i have tried to make these crispy crackers at home and they turned out absolutely amazing.

Bhajanee Chakli is an authentic dish which is perfect to serve on all occasions. The Bhajanee Chakli is delicious and has an amazing aroma. Bhajanee Chakli by Sujata Bansod will help you to prepare the perfect Bhajanee Chakli in your kitchen at home. Bhajanee Chakli needs 30 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Bhajanee Chakli. This makes it easy to learn how to make the delicious Bhajanee Chakli. In case you have any questions on how to make the Bhajanee Chakli you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sujata Bansod. Bhajanee Chakli will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Bhajanee Chakli

Ingredients to make Bhajanee Chakli

  • Bhajanee flour 4 Cups
  • rice 1 cup
  • skinless split black gram Dough 2 cups
  • 3 tablespoons butter [Add 1 teasoon of sesame seeds to the dough for special occasions]
  • salt to taste
  • 1 teaspoon cumin powder
  • 1 teaspoon red chilli powder
  • oil for deep frying

How to make Bhajanee Chakli

  1. For the bhajanee flour, dry-roast the rice and black gram separately. Cool completely and grind separately to a powder. Sift both flours and mix.
  2. Place two cups of bhajanee flour in a bowl. Add the butter, salt, cumin powder and chilli powder and mix well. Divide the mixture in half.
  3. Take one half and knead into a soft dough with half a cup of water. When the dough is used up, make a dough of the remaining flour.
  4. Put small portions of the mixture into a chakli mould and press out several chakli onto a plastic sheet.
  5. Heat sufficient oil in a non-stick kadai till moderately hot. Deep fry the chakli till light golden brown and crisp. Drain on absorbent paper and set aside to cool . Store in an airtight container.

My Tip:

Fry chakli in hot oil so as to make it crispy

Reviews for Bhajanee Chakli (1)

Tanushree Goel2 years ago


Cooked it ? Share your Photo