Halwai September 14, 2019


• 2 tbsp – Nutralite
• Salt to taste
• 1 tsp – Cumin powder
• 1 tsp – Red Chilli powder
• Oil for deep-frying
• For Bhajanee flour:
• 4 cups – Rice
• 1 cup – Skinless split black gram (urad dal)


  1. For the bhajanee flour, dry-roast the rice and black gram separately.
  2. Cool completely and grind separately to a powder.
  3. Sift both the flours and mix.
  4. Put bhajanee flour in a bowl.
  5. Add Nutralite, salt, cumin powder and chilli powder, and mix well.
  6. Divide the mixture in half. Take one half and knead into a soft dough with 1/2 cup of water.
  7. When the dough is used up, make a dough of the remaining flour.
  8. Put small portions of the mixture into a chakli mould and press out several chakli onto a plastic sheet.
  9. Heat sufficient oil in a non-stick kadai till moderately hot.
  10. Deep-fry the chakli till light golden brown and crisp.
  11. Drain on absorbent paper and set aside to cool.
  12. Store in an airtight container.