For the Bhajani:
• 4 cups brown rice,
• 2 cups bengal gram, split (Chana dal),
• 1 cup black gram, split (Udad dal),
• 1/2 cup coriander seeds,
• 1/4 cup cumin seeds,
• For the dough:
• (yields approx 40 chaklis)
• 2 cups bhajani flour,
• 1 tbsp white sesame seeds,
• 1 teaspoon ajwain,
• red chili powder (as per the taste),
• a pinch of turmeric powder(optional),
• 1/2 tsp asafoetida,
• salt to taste,
• 1/4 cup oil
Method for Bhajani
• Roast brown rice, bengal gram and black gram (each item separately) till the grains turn crisp. Do not use oil for roasting. Also roast coriander seeds and cumin seeds. Grind together all these items into a very fine powder. 
• This is 'bhajani' flour for chakli. This can last upto a year if store in an airtight container.
How to make Chaklis
• Heat some oil in a pan until it reaches the smoking stage. Pour it over the bhajani and mix. Add sesame seeds, ajwain, salt, turmeric powder, chili powder, and approx. 1 cup boiling water into the bhajani. 
• Knead the flour to make a soft pliable dough. Put it in the chakli mold or kitchen press. Press out in circular motion to make chaklis of desired size (generally of 3 rotations). Heat enough oil in the pan. When oil is heated enough, turn the heat to medium to low and put chaklis in the pan. Avoid overfrying. Fry chaklis in small batches of 2 to 3. A well done chakli stops bubbling and starts going down in the oil. Once cool, store Chaklis in an airtight container.


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