Maharashtrian Chakli is one of the popular traditional Indian Savories made during festivals. In Maharashtra, as with other states as well, these Chakalis are made during Diwali. I wanted to make it for Ganesh Chaturthi and confirmed with Pradnya if they make it on other festivals too. She said though they mostly make this for Diwali, it's now prepared for this festival too, to feed the visitors who come in for darshan of each other's idol.
Pradnya had given us Chakli Bajani flour when we met for BM#50 Anniversary Meet. I adapted the recipe from her. We wanted to make the chakali as exactly they did, so I referred to her recipe and made it. We all loved it and wanted to make the flour at home as well, which we did for the second batch.
In our family, growing up I have seen and enjoyed the many festival dishes that Amma makes. For Deepavali, she used to start at least four days in advance to prepare all the dishes. For Ganesh Chaturthi, all the dishes are cooked on the same day. We don't make Murukkus on that day, we may have done it earlier itself.
Murukkus are made for all festivals, while Amma makes specific dishes for Ganesh Chathurthi like the Kolukattai, Sundal, and Athamma make Boorelu, Gaarelu, and Kudaalu, etc. Imagine the whole day spent preparing these dishes and devouring it by the day itself! If I have to list out the Murukku recipes that I have shared, it will be endless, as Amma has so many recipes and since I love Murukku, she has almost covered most. I must check with her if she still has some version left undone.
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While Amma celebrates all the festivals with equal tempo, I am little partial to Ganesh Chaturthi and make all the dishes and also an elaborate feast. Along with all the dishes, I follow Athamma's habit of making Polis on this day, which helps me as kids love it and only eat that through the day!
This year Ganesh Chaturthi falls on Friday, 25 August and apart from the dishes I have made, I now need to plan something special for this year.
Ingredients Used in making Maharashtrian Murukku
Maharashtrian Murukku is Refined Flour Free.
You can easily make this flour yourself at home and stock it in the fridge.
Bhajnichi flour is the one you get after mixing in the rice along with all the dals.
Store the mixed flour in an airtight container to make these Chaklis anytime.
This snack is a Vegan, Gluten-Free, and Refined Flour Free Snack.
For the Bhajani/ flour
- 3 cups Rice
- 1 cup Chana Dal / Split Bengal Gram
- 1/3 cup Moong dal / Split Yellow Moong Dal
- 1/3 cup Urad Dal / Split Black Dal
- 1 tbsp Horsegram Dal / Kale Phutane ki dal, roasted powder
- 1 tbsp Beaten Rice / Poha
- 1 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds / Methi Seeds
For making the dough
- 1 cup Cooking Oil
- 2 tsp Red Chili powder
- 1 tbsp Sesame Seeds
- 1 tsp Asafoetida / Hing
- 1 tsp Mustard Seeds
- Salt to taste
- 1 litre Cooking Oil
- Wash the rice and spread it out on a muslin cloth to dry. Once the rice is completely dried, dry roast over low flame for about 5 to 7 mins till you get the aroma.
- In another pan, separately roast each of the other dals till each gives its aroma. This will take about 5 to 7 mins for each dal, while you keep stirring all the time.
- Allow all the dals to cool down.
- Grind all the cooled dals along with coriander seeds, cumin seeds and methi seeds to a fine flour consistency.
- Heat 1 cup of oil, add mustard seeds and hing to it. When the mustard crackles, add the oil to the flour.
- Next, add the other ingredients listed under batter to the flour and slowly bind together using water. You may need up to 1 cup of water. The flour should be pliable.
- Knead the dough in batches well till it binds well. Grease the mould/ chakali maker and add the dough to it. Press the dough out and form small jalebi like circles on a small greased dish, or on a plastic sheet. If the dough breaks while dropping then you may need to knead it again
- Gently lift the prepared chakali using a spatula and drop in hot oil. Let it cook on low to medium flame until it is golden in color.
- Using a slotted ladle, remove on to a kitchen towel. When cool, store in air tight containers.