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Maharashtrian Chakli

Maharashtrian Chakli is one of the traditional savouries made during Diwali in Maharashtra, it is also made during other festivals like Ganesh Charthutri to feed the visitors coming in for darshan.
Course Snacks
Cuisine Maharashtra
Keyword Dry Snacks, Jar Snacks, Tea Time Snack, Traditional Snack
By Cook Method Deep Fried
Occasion Diwali, Ganesh Chaturthi
By Diet Gluten Free, Refined Flour Free, Vegan, Vegetarian
Dish Type Deep Fried Dishes
Author Srivalli


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

For cooking

  • 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.
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