With Diwali fever just getting over and the most important part of Diwali is to prepare home made sweets and savouries.
Now with working women, this is a rare scenario in most households, but still most households do prepare one or two items to offer the same to Gods as prasad.
As a child, I remember, my family followed and enjoyed all the traditions and every sweet and savoury (faral) was prepared at home. Faral includes ladu (besan, rava-besan, rava-ola naral, bundi etc.), chiwada (mixture of patal pohe, mur-mure, shengdane, dala, khobare etc), shakarpale, chakali, anaarasa, shev and so on...
Today, I will be writing the recipe of chakali, I recently prepared a day before Diwali. Hot hot chakali with dahi or loni (butter) is a favourite combination.
CHAKALI
Boil water in a vessel. Water measurement is approximate, like if you wish to use the entire flour in one go, take enough water or if you wish to make just a few chakalis then take water accordingly.
In this water, add salt to taste, laal mirchi powder, Asofoetida (hing), til seeds, ova (ajwan) and 2 small spoonful of oil while boiling and then switch off the burner. Add the roasted flour to this boiled water immediately, while mixing the hot dough with a fork until thick dough.
Then close with a lid and allow it to stand for sometime until room temperature.
Now mix the dough neatly using your clean hand, if little dry add little cold water to make it soft enough. There is no necessity to add hot water at this stage.
Use the chakali maker, fill it with the dough, and press to make the chakalis. Make some 4-5 at a time on small pieces of paper or thick plastic empty oil pouches or banana leaves.
The star shape disc used to make Chakali and below is the new generation Chakali maker.
On the burner, keep oil in a fry an for heating. You can test to check it the oil if it is ready for frying by dropping a tiny ball of the dough in it. The ball immediately rises to top. This means the oil is hot enough for deep frying.
Slowly leave the chakalis so made on the paper into the hot oil and fry to golden brown.
After removing from the frying pan, place it on a plate with a tissue paper on it. The excess oil will get soaked by this tissue paper.
Chakalis can be eaten hot as well as cold. Hot with curd (dahi) or butter (loni). To store use a tight container and place the chakalis once cold, in layers.
Now with working women, this is a rare scenario in most households, but still most households do prepare one or two items to offer the same to Gods as prasad.
As a child, I remember, my family followed and enjoyed all the traditions and every sweet and savoury (faral) was prepared at home. Faral includes ladu (besan, rava-besan, rava-ola naral, bundi etc.), chiwada (mixture of patal pohe, mur-mure, shengdane, dala, khobare etc), shakarpale, chakali, anaarasa, shev and so on...
Today, I will be writing the recipe of chakali, I recently prepared a day before Diwali. Hot hot chakali with dahi or loni (butter) is a favourite combination.
CHAKALI
Ingredient grains & dals: 3 cups (watya) rice, 1 & 1/2 cup gram dal (chanyachi dal), 1/2 cup moog dal, 1/2 cup urad dal, 1 fist wheat.
Masala: 2 spoonful coriander seeds, 2 spoonful chilli (laal mirchi) powder, Asofoetida (hing) 1/2 tsp, 2 spoonful ova (ajwan), 2 spoonful til seeds, salt to taste and oil to deep fry.
Method: Roast all the ingredients till light brown separately. Rice needs a light roast than the dals and hence roasting separately is necessary. Roast the coriander seeds. Now mix all the grains & dals & coriander seeds; grind into a fine flour.
I wish to write one tip here, it is also fine to use ready made flour of all the above ingreadients, roast them individually to light brown colour and then mix and use it for making chakalis. I have tried this and does work fine.
I wish to write one tip here, it is also fine to use ready made flour of all the above ingreadients, roast them individually to light brown colour and then mix and use it for making chakalis. I have tried this and does work fine.
Boil water in a vessel. Water measurement is approximate, like if you wish to use the entire flour in one go, take enough water or if you wish to make just a few chakalis then take water accordingly.
In this water, add salt to taste, laal mirchi powder, Asofoetida (hing), til seeds, ova (ajwan) and 2 small spoonful of oil while boiling and then switch off the burner. Add the roasted flour to this boiled water immediately, while mixing the hot dough with a fork until thick dough.
Then close with a lid and allow it to stand for sometime until room temperature.
Now mix the dough neatly using your clean hand, if little dry add little cold water to make it soft enough. There is no necessity to add hot water at this stage.
Use the chakali maker, fill it with the dough, and press to make the chakalis. Make some 4-5 at a time on small pieces of paper or thick plastic empty oil pouches or banana leaves.
The star shape disc used to make Chakali and below is the new generation Chakali maker.
On the burner, keep oil in a fry an for heating. You can test to check it the oil if it is ready for frying by dropping a tiny ball of the dough in it. The ball immediately rises to top. This means the oil is hot enough for deep frying.
Slowly leave the chakalis so made on the paper into the hot oil and fry to golden brown.
After removing from the frying pan, place it on a plate with a tissue paper on it. The excess oil will get soaked by this tissue paper.
Chakalis can be eaten hot as well as cold. Hot with curd (dahi) or butter (loni). To store use a tight container and place the chakalis once cold, in layers.
Chakali making is tidious but it is a very faourite savoury of Maharashtrian cuisine and is loved the same by one and all, especially during Diwali festival.
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