Bhajani chakali

Chakali - A favourite amongst the Diwali savoury dishes. Multigrain flour mixed into a dough , mixed with a few spices, then using a special apparatus called as 'Soryaa' (or a press) is made into small spirals. These are then deep fried to a perfect golden brown, cooled till nice and crisp. Enjoyed by children and adults alike. Diwali preparations in most homes would be incomplete without these . 

INGREDIENTS : (For around 20 chakalis)

Chakali bhajani (Multi grain flour) 2 Bowls 

This is readily available in he market around the Diwali season under many brand names. 

White sesame seeds  2 tsp (I like plenty of these in the chakali. You can reduce if you wish)

Red chilli powder to taste

salt to taste 

Ajwain (Owa) 1 tsp

asafoetida/hing powder 1 tsp

turmeric powder 1 tsp (if reqd). Sometimes store bought flour has salt n turmeric powder added. Check accordingly

Water 2 Bowls 

Oil for deep frying 

oil to add to the dough 1 Tbsp

METHOD :

1.  In a thick bottom vessel or kadhai, bring the water to  boil. 

2. Once water boils, add red chilli powder, salt, ajwain, hing powder and one Tbsp of oil.

3. Switch off the flame and add to this the chakali bhajani and mix well.

4. Keep this covered for a while.

5.Then mix properly with your hands while it is still warm and prepare a dough.

6. The dough should not be very soft,(It should be such that you need to apply slight pressure while making chakalis from the chakali press) else the chakali will not get proper spikes . 

7. The more the spikes , the better it is considered. As they say in Marathi 'Kateri chakali' .

8. Take small small portions of the dough, mix them well and put in the chakali press. 

9. Make chakali spirals with 2 to 3 rounds max(Too big chakalis will break while frying).

10. Lay them in a plate or paper, ready to be fried.

11. Heat oil in a kadai to deep fry the chakalis.

12. Always check using a small piece if oil is properly heated.

13. Keep the flame on low so that the chakalis will be cooked properly (Else they get burnt from outside and uncooked from inside).

14. Deep fry 2 to 3 chakalis at a time.

15. When the chaklis are done from one side, they rise to the top. Only then turn the chakali to be cooked on the other side.

16. Fry till golden brown and crisp on both sides.

17. Drain on an absorbent paper. 

18. Let them cool completely.

19 Once cooled , fill in dry and airtight containers.