Chakli (Bhajni chi chakli)


Chakli is a savory snack from India. It is a spiral-shaped snack with a spiked surface.

Chakli is typically made from mix flours and spices. It has several variations, depending on the types and proportion of flours used. Murrukku a similar snack typically made without the Bengal gram flour and is also sometimes called “chakli”.

The flours and seed powders are mixed, and boiling water is added to make a dough. The dough is kneaded and shaped into circular forms, using a mould. In commercial food processing units, usually, a chakli extruder is used for shaping the dough. The shaped dough is fried in hot oil until it becomes brown in color. It is then removed from the oil, drained and cooled.

I would like to mention here that I have made the flour of chakli by making powder of roasted rice and all the below ingredients using mixer grinder. Generally, In India, this flour is freshly given in flour mills. I am giving a proportion of brown rice, but instead can use only white rice or rice flour.



1 cup brown rice

1 cup rice flour

1 cup chana dal ( split chickpeas)

1/2 cup moong dal (split green gram)

1/2 cup udid dal (split black gram)

2 tablespoon of butter

1/4 cup sesame seeds

3 tsp caraway seeds

2 tsp cumin seeds (roasted)

2 tsp coriander seeds(roasted)

1 tbsp chili powder

salt to taste

water half in the proportion of the total flour (total flour should be measured with cup and water should be taken accordingly)



  • Heat kadai to medium flame, roast rice till it changes color to bright color, here we have taken brown rice so it should change color to bright light color.
  • Remove it from kadai and place to cool.
  • In same kadai roast chana dal, roast on medium to low flame, keep on stirring at intervals. Let it change color to bright than its usual one. It gives a nutty aroma when it is roasted well.
  • Remove it from Kadai and place it to cool.
  • In same kadai roast udid dal and moong dal, stir it well, roast and let it change the color. It gives a nutty aroma when it is roasted well.
  • Roast jeera and coriander on low flame. Roast till it leaves aroma.
  • Let all the ingredients cool.
  • In a mixer, jar make a fine powder of rice. Followed by moong, udid and chickpea dal.
  • Make a powder of roasted jeera and coriander.
  • Heat water, add butter into it. Let water boil and butter melts.
  • In a mixing bowl take rice flour and the powder we ground of brown rice and dal’s pour boiling hot water salt chili powder, sesame seeds, and salt.
  • Mix with spatula well and keep covered for half an hour.
  • Later knead well and form a soft dough, use normal water if necessary.
  • Heat kadai and pour oil to heat.
  • Now make a small portion of dough and fill in chakli mold to make chakli.
  • Fry in oil, let the oil be on medium flame.
  • Flip in between. Fry till it changes color to light golden or light brown color.
  • Fry chakli’s four to five at a time not more than this.


Note: Don’t use turmeric, it will not give a good color to chakli




Besan Ladoo

besan ladoo.jpg

Laddu or laddoo are sphere-shaped sweets originated in the Indian subcontinent and Nepal. Laddus are made of flour, ghee/butter/oil, and sugar, with other ingredients that vary by recipe, like chopped nuts or dried raisins. They are often served at festive or religious occasions Besan laddu is a popular Indian sweet dish made of gram flour (Besan), ghee sugar and dry fruits like raisins, cashews and etc. Besan is roasted in ghee till golden brown appearance with a nutty fragrance. Then sugar is added to it. Dry fruit pieces are also mixed in this mixture optionally. Sweet balls are then made from this mixture. It has a long shelf life. It is often served at festivals, family events and religious occasions in India.

Only to take care while making laddoo is gram flour roasting part. It needs to be roasted till it gives a nutty aroma. It should be roasted on medium to low flame. While making this laddoo patience is a key role, hurrying and turning the flame will cause the flour burn. It almost takes 25 to 30-minutes roast. So be patient till then. Making balls out of it is very easy so the time taken is only roasting. The measurement given makes 6 laddoos, you can double the proportion accordingly. The binding matters only if ghee is in the right proportion. Please note what can happen to go wrong tips below in NOTE.

besan ladoo1.jpg


1 cup besan

1 tsp cardamon powder

1/2 tsp kesar strand

1 tsp warm milk.

1/2 cup powdered sugar (less or till 3/4 cup depending on how sweet you like)

1/3 cup ghee

chopped dry fruits (raisins, chopped cashews)

besan ladoo12.jpg


  • Heat nonstick kadai or thick bottom utensil. Add ghee and flour.
  • Roast till it gives the nutty aroma and golden brown.
  • Mix saffron in warm milk and sit for a minute or two.
  • Mix in the roasted flour and roast till the milk evaporate. Followed by raisins and chopped dry fruits, if you want it to add. Roast till raisins size doubles. It almost takes 1 to 2 minute.
  • Let it cool.
  • When it cools till warm, add sugar and cardamom powder.
  • Let it cool, later bind to a ball according to the size you want.

besan ladoo123.jpg


  • If binding gets difficult to apply ghee to your hand or add ghee to flour to make it bindable.
  • If flour gets runny then add the roasted flour and adjust the sugar accordingly.
  • The reason for flour getting runny causes due to finess of flour. If you use laddoo besan, it is a bit rough not powdery so it might happen that even proportion of ghee is right it might lead to runny consistency.

besan ladoo1234.jpg