Recipe for Khamang Chakli Bhajani-Atta

This is a recipe for preparing at home Chakli Atta [Flour] or Khamang Chakli Bhajani. Chakli Bhajani is the flour, which is kneaded into a Dough from, which Chakli is prepared. This recipe given in this article is for preparing approximately One Kilogram of Chakli Atta, which is sufficient to make 70-80 Chakli.
The recipe is simple to follow and using it you can easily prepare unadulterated and hygienic Chakli Bhajani at home to prepare Chakli for the Diwali Faral.

Preparation Time: 60 Minutes
Serves: 1 kg Bhajani Atta

The Marathi language video of the same Bhajani Recipe can be seen on our YouTube Channel – Khamang Maharashtrian Chakli Bhajani for Diwali Faral

Ingredients :
4 Cups Rice
2 Cups Gram Dal (Besan or Chana Dal)
One-Cup Black Gram Dal (Urad dal)
½ Cup Cumin Seeds (Jeera )
½ Cup Rice Flakes(Poha or Flattened Rice Flakes)
1 Teaspoon Fenugreek Seeds

Preparation :
Clean the Rice and Dal.
Wash the Rice, Gram Dal, and Black Gram Dal separately and spread over a clean cloth for 7-8 hours.
Heat a Kadai, roast the Rice, Gram Dal and Black Gram Dal separately for 5-7 minutes on a slow flame, and spread them over a newspaper.
Roast the Rice Flakes, Cumin Seeds and Fenugreek Seeds for 2-3 minutes on a slow flame and then remove from the fire and mix with the roasted Rice, Gram Dal, Black Gram Dal, Poha, Jeera and Fenugreek Seeds.
Grind the above mixture finely to prepare the Chakli Atta.

Tips :
Use the shorter variety of the Rice. Wash the Rice and Dal but do not wash the Poha, Jeera and Fenugreek Seeds.
After grinding Bhajani store the Bhajani in a tight container.

The Marathi language version of the Chakli Bhajani preparation method is published in this – Article

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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