Thursday, June 28, 2012

Nachani Chaklya

Time 60 min
Nachani flour 3 cups
Cumin seeds 2 tsp
Sesame seeds 1 tsp
Salt to taste  (add more salt than expected because after drying salt will get evaporated)
Water 3 cups

Soak nachani flour for 24 hr in 1.5 cup plain water.
Then mix water(3cups), cumin seeds, sesame seeds and soaked nachani flour, salt in pan. Mix well. Switch on the flame. Cook the mixture on medium flame. Stir continuously so that big lumps will not form. After 7-8 min, the colour will get darker. If all water is evaporated then add 3-4 tsp water and again cook for 4-5 min. This mixture should not be very hard otherwise it will be difficult to press using mold. Then allow it to cool to some extent (25%). Stuff this mixture into chakli mold / kitchen press, press out in circular motion on plastic paper, like chakli or just straight lines. Dry the chaklya in hot sun for 3 -4 days. Store in dry place in tight container.


  1. does it have to be eaten as is or needs to be fried in oil as usual chakli?


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