How to make Rajma Chawal Chakli -
Making best use of leftovers is the game of culinary innovation. Though here we haven’t used leftover rajma chawal but these two make an ideal combination in preparing these chaklis that are simply as delicious
This recipe has featured on the show Khanakhazana.
Main Ingredients : Kidney beans (राजमा), Cooked rice (पके हुए चावल)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Rajma Chawal Chakli checkout Refried Beans, Rajma Galouti Kebabs, Rajma Dhokla, Rajma Croquette . You can also find more Snacks and Starters recipes like Palak Pakoda - SK Khazana Chicken Coleslaw Sandwich Asian Lettuce Wrap with Chicken Dal Sabudana(sago khichdi)
Rajma Chawal Chakli Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 8-10 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Rajma Chawal Chakli Recipe
Kidney beans (rajma), soaked overnight and pressure cooked 1 cup
Cooked rice 1/2 cup
Rice flour 1 cup
Cumin powder 1/2 teaspoon
Rajma masala 1 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Butter 2 tablespoons
Oil to deep fry
Method
Step 1
Put kidney beans in a grinder jar, add cooked rice and little water and grind to fine paste.Transfer it into a bowl, add cumin powder, rajma masala, red chilli powder, salt and butter and mix well. Add rice flour and a little water and knead into soft dough.
Step 2
Heat sufficient oil in a kadai.
Step 3
Grease a chakli mould with a little oil. Divide the dough into equal portions. Put a portion of the dough into the chakli mould and press out chaklis on a piece of plastic sheet. Slide the chaklis gently into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper and set aside to cool down completely.
Step 4
Serve or store in airtight containers.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
