Bhajni Chakali

Chakali is  traditional Indian snack usually made during diwali festival and very popular in south Asian cusine at every home.

Ingredient.....

1. Rice 8 cups           
2. mung dal 1 cup
3. channa dal 3 cups
4. udat dal 2 cups
5. tur dal 1 cup
6. poha (thick)2 cups
7. Salt to taste.
8. Red chilly powder 3 tbsp
9. ajwain
10. sesame seeds
11. cumin seeds/jeera
12. Oil for frying

Pictorial recipe
  

Dry roast rice , all dals and poha .Grind all together to make bhajani.

Take 500 gms of prepared bhajani in a vessel.

Heat  oil in a voke / kadhai.

Add coarsely ground garlic and saute till raw smell disappears.

Add water

(measure the bhajani and water with the same vessel,water to be taken little less than the bhajani)

Take jeera , sesame seeds/til, ajwain ,red chilly powder and salt 

Add spices to above boiling water.

Switch off the flame add in bhajani.

Mix uniformly.

The batter gets converted  into a thick dough.

Cover the vessel with lid and a weight on it.

let it rest for about 2-3 hours.

Take a small portion in the other plate and rub the dough with palm to make it soft  dough

Fill the dough in to a chakali mould

Make chakalies...

Fry in hot oil.flame should be constantly medium .

Fry till golden brown.you can feel the crispiness while fliping.

Take down on a paper ,cool it completely and store in an airtight container.

Cholafali / Chorafali /Fafda

Chorafali/cholafali is a speciality of Gujrat made during Diwali.This is a gluten free , crispy vegan snack is also perfect for tea time.Here i have shared instant way of making chorafali directly with besan and udat atta.

My moms proportion - 2cups chana dal+2cupsudat dal+1cup mung dal>grind in chakki to a fine powder .This tastes 👌 

Ingredient.....

1. Besan- 4 cups                
2. Udat dal atta- 2 cup
3. Salt to taste.
4. Papad kharo- 1 tsp
5. Ajwayein - 1/2 tsp
6. Turmeric - pinch
7. Hing -1/2 tsp
8. Water to knead
9. Oil for frying

For making sprinkle

1. Black salt 3 tbsp 
2. Red chilly powder 3 tbsp

Pictorial recipe
  

Take a water in a bowl and add salt,papad kharo and hing to it and mix well.

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Add water mixture to a flour , add ajwayein and knead tight dough.

Make a hard dough and punch to make soft.

(Musaline Kutun soft karne) Dark colour dough will change its colour to light yellow.

Make a long log by taking a small amount of the dough.

Cut it into small pieces .

Put them into a vessel.

Cover the vessel to avoid drying 

Take one ball apply little oil to it .

Roll it using roller pin.

Make a slits in the center .

Repeat it with all the balls .

Meanwhile prepare this mixture of equal quantity of black salt and red chilly powder .

To be used as sprinkler.

Once all the rolling  is done , heat a oil in a voke/kadhai and fry them one by one.

Fry it from both the sides till golden brown.

Remove excess of oil and take down on  paper. 

Sprinkle the prepared mixture on both the sides.

Cool them completely and store them in air tight container.

HAPPY DIWALI...!

Dal Dhokli

Dal Dhokali is one of the traditional dish of people leaving in Gujarat.It is generally prepared with dals (lentils) and wheat flour as base ingredients . It has a soft texture dhokali submerged in a semi thick gravy of dal and has mild sweet ,spicy and sour taste. Apart from being easy to prepare , healthy Delicious and stomach filling.This Dal Dhokali is capable of carrying entire meal on its own,which means it can be served all by itself as a one pot-meal .

Ingredient.....

1. Toovar dal /Split pigeon peas-1cup( boiled )
2. Peanuts 1/4th cup (boiled) 
3. Whole wheat flour 3-4 cups 
4. Chopped garlic 8-10
5. Coarsely grounded ginger garlic paste
6. oil 2 tbsp
7. cumin seeds/jeera 1 tsp
8. mustard seeds /mohri 1 tsp                                      
9. whole red chilly 5-6
10. hing a pinch
11. curry leaves 6-7
12. Turmeric 1 tsp
13. Red chilly powder 1 tsp
14. Coriander powder 1 tsp                               
15.  Kokam 5-6
16. Jaggery /gul half cup
17. Salt to taste
18. Water as required
19. Butter for serving 
20. Grated coconut and Chopped coriander leaves 2-3 tb - sp

Pictorial recipe
  

Heat oil in a kadhai.

Add jeera/cumin seeds to it.

Add mohri /mustard seeds.

Add chopped garlic.

Add ginger garlic paste (coarsely ground).

Saute.

Add in whole red chilies.

Turmeric /haldi powder .

Coriander powder and hing / asafoetida.

Red chilly powder.

Add in cooked and blended toovar dal along with the peanuts.

Salt to taste.

Kokam.

Jaggery /Gul.

Knead a regular chapatti dough using whole wheat flour.

Roll in to a big roti.

Cut into desire shapes.

I had cut it into  square shape.

Adjust the consistency by adding warm water to the gravy . Gravy should be in running/thin consistency , because when we add dhokalis all the water is going to be absorbed by dhokalis while cooking making it thick.

check for boiling dal (gravy).

Increase the flame and add in the dhokalis only in the high boiling dal/gravy to avoid lumps forming afterward .

Add in the next batch . Stir occasionally.

Gravy  starts thickening .Stir in between to avoid lumps.

Add in grated coconut and chopped coriander leaves.

Cook for 5 min

Serve hot Dal Dhokalis with butter on it.

Enjoy....!