Bajra Chakli, Bajra Murukku
by Tarla Dalal
bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku | with 32 amazing images.
bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku is a tasty crunchy jar snack. Learn how to make bajra murukku.
To make bajra chakli, combine the bajra flour, whole wheat flour, garlic, nigella seeds, green chilli paste and salt in a deep bowl and mix well. Rub the butter into the flour mixture using your fingertips until the mixture resembles bread crumbs. Add the curds and knead into a soft dough using little water. Put the mixture into a chakli press and press out round whirls of the dough onto a newspaper or aluminium foil working closely from the centre to the outside of the whirl (approx. 50 mm. (2") diameter). You will get 15 to 17 chaklis. Heat the oil in a deep kadhai, gently lift each chakli using a flat spoon and deep-fry, a few at a time, over a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container.
Chakli is each one’s favourite at tea time and during the festival of Diwali too. It is made using a variety of flours. Here we have presented kambu murukku.
Crisp and crumbly bajra and wheat flour savouries flavoured with kalonji, the bajra murukku is sure to be an exciting experience for you. The butter lends the crispiness, while the curd makes the chakli slightly crumbly.
To make this Indian Diwali snack, you need a chakli press. It is available at most utensil stores, and it takes only a little bit of practice to start using them. And, once you get the hang of it, you can quickly and easily make a lot of chaklis to last for several days.
Tips for bajra chakli. 1. Ensure that the bajra flour is fresh. Old bajra flour has a nutty smell which can spoil the taste of the chakli. 2. Nigella seeds can be replaced with sesame seeds. 3. If the dough is breaking while forming the chakli, it means there is less moisture. Take the dough out of the chakli press, add a tablespoon of water at a time and knead again. 4. If you are not getting a proper shape, it means the dough is too moist then add some flour and knead again. 5. The size of the chakli can be your choice. Just ensure that the spirals are not spaced out but an intact coil. 6. Ensure to seal the end of each chakli so that it doesn’t open up while frying. 7. Use a flat ladle as shown in the image to transfer each chakli from the plate to the baking tray. 8. If you are facing a lot of trouble while making the spiral coil then simply, make 2 -3 inch-long sticks or pipe them in a straight line like a rope and after baking them break them into pieces. 9. Remember to cool them completely. Slight warmth can reduce the crispiness of chaklis and make them soggy.
Enjoy bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku | with step by step photos.
Bajra Chakli, Bajra Murukku recipe - How to make Bajra Chakli, Bajra Murukku
Preparation Time: Cooking Time: Total Time:
Makes 20 chaklis
For Bajra Chakli
1/2 cup bajra (black millet) flour
1/2 cup whole wheat flour (gehun ka atta)
1 tsp grated garlic (lehsun)
1 tsp nigella seeds (kalonji)
1 tsp green chilli paste
salt to taste
2 tbsp butter
1 tbsp curd (dahi)
oil for deep-frying
For bajra chakli
- For bajra chakli
- To make {span class="bold1"}bajra chakli{/span}, combine the bajra flour, whole wheat flour, garlic, nigella seeds, green chilli paste and salt in a deep bowl and mix well.
- Rub the butter into the flour mixture using your fingertips until the mixture resembles bread crumbs.
- Add the curds and knead into a soft dough using little water.
- Put the mixture into a chakli press and press out round whirls of the dough onto a newspaper or aluminium foil working closely from the centre to the outside of the whirl (approx. 50 mm. (2") diameter). You will get 15 to 17 chaklis.
- Heat the oil in a deep kadhai, gently lift each chakli using a flat spoon and deep-fry, a few at a time, over a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
- Cool and store the {span class="bold1"}bajra chakli{/span} in an air-tight container.
If you like bajra chakli
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If you like bajra chakli, then also try other chakli recipes like
- chakli recipe | instant homemade chakli | rice flour chakli | Gujarati chakri | with amazing 24 pictures.
- rice flour chakli recipe | gluten free chakli | South Indian chakli | instant Murukku | with amazing 19 images.
- palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack | with 22 amazing recipes.
What is bajra chakli made of?
- Bajra chakli is made of 1/2 cup bajra (black millet) flour, 1/2 cup whole wheat flour (gehun ka atta), 1 tsp grated garlic (lehsun), 1 tsp nigella seeds (kalonji), 1 tsp green chilli paste, salt to taste, 2 tbsp butter (room temperature), 1 tbsp curds (dahi) and oil for deep-frying.
Tips for bajra chakli
-
Ensure that the bajra flour is fresh. Old bajra flour has a nutty smell which can spoil the taste of the chakli.
-
Nigella seeds can be replaced with sesame seeds.
-
If the dough is breaking while forming the chakli, it means there is less moisture. Take the dough out of the chakli press, add a tablespoon of water at a time and knead again.
-
If you are not getting a proper shape, it means the dough is too moist then add some flour and knead again.
-
The size of the chakli can be your choice. Just ensure that the spirals are not spaced out but an intact coil.
-
Ensure to seal the end of each chakli so that it doesn’t open up while frying.
-
Use a flat ladle as shown in the image to transfer each chakli from the plate to the baking tray.
- If you are facing a lot of trouble while making the spiral coil then simply, make 2 -3 inch-long sticks or pipe them in a straight line like a rope and after baking them break them into pieces.
-
Remember to cool them completely. Slight warmth can reduce the crispiness of chaklis and make them soggy.
How to select bajra flour
-
Choose bajra flour which is greyish in colour.
- Smell it if possible. It should have a slightly nutty flavour. The smell should not be over powering; else it is an indication that the flour is not the best for use.
- Make sure you buy it from a shop which has a good turnover.
- The best way is to buy fresh flour from a local ‘chakki wala’.
How to select whole wheat flour
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Whole wheat flour is available pre-packaged form and also in bulk containers.
- If buying in pre-packaged form, have a good look at the label before buying. Look for products that have "100 per cent whole wheat" on the label.
- You can also look for "whole wheat flour" as the first ingredient.
- Avoid products whose first ingredient is "enriched flour" as they generally do not contain whole wheat flour.
- If buying from bulk containers or local ‘chakkiwala’ ensure that store has a good product turnover so as to ensure its maximal freshness.
- The wheat flour should be uniform in colour.
- It should also be free of worms and broken wheat grains.
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Also make sure that there is no evidence of moisture or lumps formation.
For the dough of bajra chakli
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For the dough of bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku, add 1/2 cup bajra (black millet) flour in a deep bowl.
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Add 1/2 cup whole wheat flour (gehun ka atta).
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Add 1 tsp grated garlic (lehsun). Jains can avoid the use of garlic.
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Add 1 tsp green chilli paste.
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Add 1 tsp nigella seeds (kalonji). These can be replaced with sesame seeds.
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Add salt to taste.
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Add 2 tbsp butter (room temperature).
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Mix well. Rub the butter into the flour mixture using your fingertips until the mixture resembles bread crumbs.
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Add water gradually for kneading. You may knead approx. 2 to 3 tbsp of water.
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Add 1 tbsp curds (dahi).
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Knead into a soft dough. Keep aside.
How to make bajra chakli
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To make bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku, we need a chakli press.
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Grease the chakli mould and place a star shaped plate in the chakli press using ½ tsp of oil. This will prevent the dough from sticking to the mould.
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Shape the dough into a cylindrical roll.
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Put the dough in the greased chakli mould.
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Cover it with the lid. Ensure you fill only till 3/4 th of the press or else the dough will ooze out and you will face trouble in closing the lid.
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Press out 50 mm. (2”) diameter round swirls of chakli onto a flat plate or aluminium foil working closely from the centre to the outside of the whirl (approx. 50 mm. (2") diameter).
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Seal the end point of the chakli by pressing it lightly.
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Press out all chaklis like this. You will get approx. 20 chaklis in all. You can make them in 2 batches also. Keep them covered with muslin cloth so that they don’t dry out.
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Heat the oil in a deep kadhai, gently lift each chakli using a flat spoon and deep-fry, a few at a time, over a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
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Cool bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku and serve or store in an air-tight container.
| Energy | 29 cal |
| Protein | 0.7 g |
| Carbohydrates | 4 g |
| Fiber | 0.7 g |
| Fat | 1.2 g |
| Cholesterol | 3.1 mg |
| Vitamin A | 42.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0 mg |
| Folic Acid | 2.4 mcg |
| Calcium | 4.2 mg |
| Iron | 0.4 mg |
| Magnesium | 7.7 mg |
| Phosphorus | 20 mg |
| Sodium | 11 mg |
| Potassium | 19 mg |
| Zinc | 0.1 mg |
I tried this recipe but my chakli either got too soft or extremely hard....
Mast Chakli
Excellent chaklis. Crisp and nice taste of bajra.