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Ingredients:
1 kilo Chakali Bhajani Recipe
• 2 1/2 cup / 500 gm Rice
• 1 cup / 200 gm Chana dal
• 1/2 cup / 100 gm Moong dal
• 1/2 cup / 100 gm Urad dal
• 1/2 cup / 100 gm Poha
• 20 gm Coriander seeds
• 20 gm Cumin seeds
Chakali
• 3 cups Water
• 1/4 cup Oil
• 1 tsp Oil
• 1 tsp Red chili powder
• Salt to taste
• 1 tbsp Coriander powder
• 1 kilo Chakali bhajani
• 1 tsp Ajwain / Carom seeds
• 1 tsp white Sesame seeds
• Oil for frying

Method:
• Wipe the rice really good with a clean wet cotton cloth.
• Wipe chana dal really good with clean wet cotton cloth.
• Wipe moong dal really good with a clean wet cotton cloth.
• Wipe urad dal really good with a clean wet cotton cloth.
• You can wash and dry all these ingredients if you want.
• Heat up a pan on medium heat and roast rice really good.
• The rice should be roasted well but the color should not change.
• When the rice is roasted well take it out into a dish.
• In the same pan roast chana dal really good until it begins to get reddish color and take it out into
a dish.
• In the same pan roast moong dal well until it gets reddish color and take it out into a dish.
• In the same pan roast urad dal really good until it gets light golden color and take it out into a
dish.
• Roast poha really good and transfer them into the dish.
• In the same pan roast coriander seeds and cumin seeds together on low heat until nice aroma
begins to release from it and transfer it into the dish.
• Mix everything well together and let it cool down.
• Grind it from the mill. Make sure that it is ground after rice or jawar is ground and not after wheat.
• Blend it into flour in mixer and sieve it through flour strainer.
• Blend the leftover coarse flour in the strain again in blender and sieve it. Bhajani for chakali is
ready.
For making Bhajanichi Chakali
• Heat up water in a pan and add oil.
• Mix well and add red chili powder, salt, coriander powder.
• Mix well and when the mixture boils really good, reduce the heat to low.
• Add the bhajani flour and turn off the gas.
• Add carom seeds, sesame seeds and mix everything well together quickly.
• Transfer the ukad into a dish and knead dough. If needed use very little hot water.
• Knead the ukad really good when it is still hot. The consistency of the dough should be stiff.
• Take small portion from the dough and knead it really good again.
• Make a smooth and even roll and transfer it into chakali machine.
• Press the dough well and roll out chakali from it on a butter paper.
• Seal both the ends of the chakali really good.
•You can use plastic sheet or dish in place of butter paper.
• Heat up oil in a pan on medium to high heat for about 6-7 minutes and drop a small chakali in it.
• If it is fried well, then the oil is hot enough.
• Drop chakali into hot oil and fry well.
• When the chakali begins to settle at the bottom, flip it over and fry well from other side too.
• When chakali begins to settle at the bottom of the pan, it means it is fried well from both sides.
• Take the chakali out, drain excess oil and transfer it into a dish. Chakali is ready.

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