chakli or Chakri are made as a part of the Diwali faraal (Diwali snacks & sweets) in Maharashtra and Gujarat. there are many versions of making chakli. sharing today a  recipe of whole wheat flour chakli.PicsArt_10-09-06.45.52.jpg

This recipe calls for whole wheat flour. It makes the fried snack little dense. so to make it less dense or light in texture, I have steamed the flour in a pressure cooker before making chakli. By this steaming technique, chakli will be crispy, light yet melts in your mouth texture.

wishing happy Diwali to all. have a prosperous, fun-filled and safe Diwali.

Preparation Time: 40 minutes
Cooking Time: 20 minutes
Serves: 4 servings


1 cup Whole Wheat Flour (chapati atta)
1 tablespoon Ginger-Green Chilli Paste
1 tablespoon Sesame Seeds (til)
1 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
3/4 cup (or as needed) Curd or Yogurt
1½ tablespoons Oil + for deep frying
Salt to taste



  1. Transfer whole wheat flour into a small container with a lid which can easily fit into the pressure cooker and close the lid. Take a 3-liter capacity steel/aluminum pressure cooker. Pour 2 cups water in it and place a metal stand. Place the container filled with flour over the metal stand.
  2. Close the pressure cooker and steam it for about 15 to 18 minutes over medium flame (or 4,5 whistle ).Turn off the flame and let it cool for 5-7 minutes.PicsArt_10-09-06.48.42.jpg
  3. Open the pressure cooker lid and remove the container carefully (use the cotton napkin or oven gloves).Open the lid of a container.
  4. Transfer steamed wheat flour to a large wide-mouthed bowl. Sieve it and discard all small and large lumps.
  5. add ginger-chili paste,seasme seeds, red chili powder, turmeric powder,1/2 cup curd ,oil, and salt.Mix well.PicsArt_10-09-07.09.47.jpg
  6. bind the hard dough.the quantity of curd (as needed) to bind the dough .the quantity of curd required to bind the dough depends on the quality of flour.
  7. Take a chakli/ sev maker machine and chakli mold .greese the inside wall of chakli machine and chakli mold with oil.
  8. place chakli mold in the machine .fill it with the dough and close the lid .the machine is now ready to make chaklis.Grease plate/aluminum foil or use butter paper to make spirals.PicsArt_10-09-07.12.31.jpg
  9. Prepare raw chaklis by moving the machine in spiral motion with one hand while twisting the handle of a machine and another hand.Make as small or as large spirals as you like.
  10. heat oil over medium flame .check whether oil is hot enough or not by dropping a small portion of dough into the hot oil .if it immediately comes to the surface without changing the color oil is ready.
  11. when oil is ready to add 4-5 chaklis and deep fry them until crispy and golden brown.
  12. wheat flour chakli is ready.PicsArt_10-09-06.46.47.jpg


  • Don’t skip steam cooking the wheat flour.this process makes chakli crispy yet melt in the mouth .









These Monaco Cheesy Bites are basically salty biscuits, loaded with the goodness of veggies and with cheese kids would gobble these up in no time. A best after school snack too.

Cheesy Monaco Bites is a simple, easy and quick to make starter recipe that will surely impress your family and friends. Involve your kids in this fun activity; I am sure they will enjoy it too.

Kids will love this recipe, as they can bite while playing, and no need to find place to sit while eating.

My kids loved it …ये दिल मांगे मोर

Prep Time: 2 mins
Cook Time:15 mins Serve: 5


2 tbsp Butter
1 cup, mixed veggies (carrot, peas and corn)
3 tbsp Maida/APF
1/3 cup Milk
1 tsp Dried Oregano powder
2 tbsp Pizza sauce
1/2 tsp Paprika powder
2 tbsp Chopped almonds (roasted)
1/4 cup Grated Cheese
Chilli flakes to taste
Milk to adjust consistency
Mint /coriendee leaves to garnish
25-30 nos Monaco Biscuits
5 nos Cheese Slices quartered


  1. Heat up the butter in a pan and the mixed veggies. Cook it until soft around 2-3 mins.PicsArt_10-05-02.38.50.jpg
  2. Add the maida, stirring continuously cook until the floury taste goes around 2 mins.
    Stirring continuously add in the milk.PicsArt_10-05-02.40.36.jpg
  3. You will see that the mixture thickens quickly.
  4. Switch off the gas and add in the oregano, pizza sauce, paprika powder and almonds.
  5. Stir to mix everything.
  6. Add in the grated cheese and mix everything well.PicsArt_10-05-02.42.05.jpg
  7. Top it off with some chilli flakes to suit your family needs and also if you find that it is too thick just add in some milk to adjust the consistency such that it is eay to spoon later.
  8. Let it cool a bit and transfer to a bowl.


  1. Take a monaco biscuit. Place on quartered cheese slice on top.
  2. Spoon some prepared veggie topping on top.
  3. Garnish with mint leaves or farsan.
  4. Serve it with tomato ketchup if need be.PicsArt_10-05-03.06.03.jpg
  5. And thats it for your Monaco Cheesy Bites.



  • You can just add any flavours to the veggies. And even can change the veggies to your family’s preference.
  • The topping can be made ahead of time and everything can be put together right before guests arive.
  • Some other veggie combination like Boiled Potato and Paneer with Mint chutney or Onion and Capsicum with some dip and chutney can also be used.
  • Assemble the biscuits just before serving or else it would turn soggy. In fact ask your guests to help themselves so that they can decide what they like.


Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!

Astha’s Kitchen on Facebook

Like share and spread your love ❤️



What can be better than Yummy paneer potato sticks/ kababs after hours of fasting. Just substitute the gram flour or corn flour with fasting flours like kuttu atta or singhara atta.

This is the second recipe that I prepared for IBC 24’s show ‘Swad ki rasoi’. They wanted a unique recipe for Navratri vrats, a recipe that would stand out from the others.So, I came up with the idea of paneer potato sticks garnished with sabudanas dangling like beads over it.

A wonderful and tasty dish which is easy to make and perfect for a vrat or upvas.




4-5 large sized potatoes (aloo)
125 grams cottage cheese (paneer)
½ teaspoon pepper powder or freshly crushed pepper (Kali Mirch powder)
2 tbsp rajgira aata (Amarnath flour)
1/2 tsp chili flex
oil for frying
1 green chili chopped
coriander chopped
1/2 cup sabudana soaked
sendha namak


  1. Boil the potatoes with some salt and water in a pressure cooker or microwave oven.
  2. Mash the potatoes. crumble paneer and add it to the mashed aloo. add pepper powder, or crushed pepper, Rajgura aata, sendha namak (fast salt)
  3. mix the mixture really well. there should be no lumps. The mixture should be smooth and pliable.
  4. if the mixture is slightly loose, then add some more rajgira aata . Rajgira aata binds the aloo mixture. so when you fry the tikkis in oil, they do not crumble.
  5. check the taste. add more seasoning of pepper and salt, if required.
  6. now take some portion of the mixture in your hands. shape them into sticks /kababs and then roll on soaked sabudana them.make even sized paneer sticks/kababs of the entire mixture.
  7. on a pan smear oil for frying. place the sticks/ kababs on the pan and on a High flame fry the tikkis till they turn golden brown.
  8. When browned and crisp from both sides, you can remove paneer sticks /kababs from the pan. serve aloo paneer Tikki with Hung curd dip and coriander chutney with almond and walnut.



  • you can even shallow fry or deep fry. if deep or shallow frying then uses oil and not ghee. if you are using a non-stick tava, then you can use ghee or butter.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
                                                     Like share and spread your love ❤️


Good for your health yet delicious, Something special and a great decorative and lovely looking dish.I created a simple recipe, keeping the fiber and protein content high as compared to the carbs. PicsArt_09-18-08.38.30

Add color and health to your plate with this Spicy Rajma Tomato Katori.
The halved tomatoes are deseeded by scooping out the pulp and stuffed with a spicy mix of Rajma with select seasonings.

I love spices in my salads and food.This dish is my ultimate favorite.
Eye-catching with an excellent taste.
must try.

Recipe source…simply vegetarian



Tomatoes, medium – 4, firm

Rajma / Red Kidney beans – 1 cup, boiled soft

Ginger – 1 tsp, finely chopped

Green chili – 1, chopped fine

Coriander leaves – 1/4 cup, finely chopped

Onions – 2 tbsp, chopped fine

Pomegranate pearls – 2 tbsp to garnish

Lemon Juice of 1/2 small lemon

Oil – 1/2 Tsp

Cumin seeds – 1/4 tsp

Red chili powder – 1/4 tsp

Turmeric – a pinch

Cumin powder, roasted – 1 Tsp

Green coriander chutney – 2 tbsp

Salt to taste



Preparing the Tomato Shells

  1. Halve the tomatoes horizontally. Put them on the chopping board. Take a knife and cut the side adjoining membranes of the tomato to loosen the pulp.
  2. Take a spoon and gently scoop the pulp out without making any holes on the walls of the tomatoes.
  3. Now take the pointy half of the tomato. Slice the bottom of the tomato, without disturbing its inners, so that it can sit on its bottom without rolling. Refer the picture towards the end.

Preparing the Rajma / Kidney Beans Spicy Chaat

  1. Heat 1/2 tsp of oil in the pan. Add cumin seeds, red chili powder, and turmeric powder.PicsArt_09-18-08.23.16
  2. Once cumin crackles, add rajma and salt to taste. Mash roughly with the back of the spoon.PicsArt_09-18-08.26.28
  3. Cook for 2 minutes and switch off the flame. Add chopped onions, cilantro leaves, ginger and green chili along with lemon juice and Green Coriander chutney. Toss well.PicsArt_09-18-08.32.28


  1. When ready to serve, make your tomatoes sit on their bottoms on a serving tray.
  2. Fill them up with 2 tbsp of Rajma filling. Sprinkle with few pomegranate pearls. Serve immediately.PicsArt_09-18-08.36.50


  • Always use very firm tomatoes.
  • Always fill the rajma chaat in the tomato bowls, before serving. If you fill it in advance, it might make the tomato soggy.
  • Reserve the pulp of the tomatoes and use in curry or sauces later. Don’t waste it.
  • If you don’t like the raw tomato taste then you may bake it also in a baking dish for 8-10 minutes till tomatoes are slightly tender, at 180℃.
  • You may use crunchy small bell peppers/capsicums instead of tomatoes.


These crunchy and crispy nimkies and Achari mathris can be enjoyed over a cup of tea with family and friends. They come handy when guests drop-in at your place. Nimki and achari mathri is an awesome idea during every festivals .

Mathri is commonly made with maida (plain flour) but I prefer making with whole wheat flour as a healthy option. It is a good replacement for store bought biscuits.

This is one more experiment that went successfully.Mathris are eaten with a spicy mango or lemon pickle and are often served with tea.
This time I thought and mixed the achar with mathri ..and here the result came achari mathri .I loved it.PicsArt_08-24-02.16.24

I love achar ,without achar my food is not complete, so I mixed my favorite-achar to the mathris. The spicy and tangy achari masala stuffing gives a nice little twist to it.


Prep time: 20 minutes
Total time: 60 minutes


500 grams atta
1 tablespoon salt
1 teaspoon ajwain (carom seeds)
100 ml oil
Oil for frying
Chat masala to sprinkle
2 tbsp masala from mango pickle (leave the pieces and use the masala from your mango picklePicsArt_08-26-08.01.56



  1. In a large bowl place, 500 grams atta,1 tablespoon salt,1 teaspoon ajwain (carom seeds) and 100 ml oil mix well with your fingertips.
  2. Now add water slowly and make a firm dough. Cover and keep for 15 minutes.PicsArt_08-26-08.03.40
  3. Lightly knead again for a minute and divide into 2 or 3 portions, shape like balls.
  4. Roll one ball into a large roti, 1/4” thick. Cut into thin stripes for nimki.
  5. Heat oil in a pan, and fry them on medium to low heat by turning often.PicsArt_08-26-08.10.49
  6. Fry till crisp and golden brown.
  7. Drain on an absorbent paper to remove excess oil.
  8. Sprinkle chat masala.PicsArt_08-26-08.18.06
  9. Make all similarly.


  1. Now take one ball and roll it like a chapati into a flat disc of 8-9 inches.put achar masala on it. Spread the masala evenly and start folding it into a roll. Stick the corners with the help of little water.
  2. Cut the roll into pieces of 1/2 inch and keep them on a plate.press lightly for flatten.Prepare the other rolls in the same manner and cut them into pieces.PicsArt_08-26-08.12.15
  3. Heat oil in a pan and put the mathris into it. Put as many as you can in one go. Fry the Mathris on the medium or low flame until they turn brown. Now take them out on a plate and fry rest of the pieces in the same manner.
  4. Cool and store in an airtight container, they will last for 20 to 25 days.PicsArt_08-24-02.17.21



You can use half maida, half atta for the mathris.

  • Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

    Hate to miss a recipe? Like my Facebook to stay updated!
                                               Like share and spread your love ❤️


Healthy Vegetables Saute / Stir fried vegetables

Healthy eating is always a popular resolution and it is on my list always. I am trying to include more vegetables into my diet and into our family meals. I love making stir fry because it is easy, healthy, and a great way to sneak a variety of vegetables into one meal!

This is my husband’s all-time favorite dish. My daughters like eating soya chunks and so I add them to the veggies.And this time I am very happy because I used broccoli grown in my kitchen garden for this recipe…My first ever grown broccoli patch..fresh and fully organic.

It looked so good that I couldn’t resist myself from taking a selfie with it.1487685438727

Prep Time 10 minutes
Cook Time 10 minutes


1/2 cup broccoli florets
1/2 Bell Pepper Yellow
1/2 Red Bell Pepper
5-6 cherry tomatoes
2 Oregano tablespoon Fresh
1/3 tablespoon olive oil
to taste Salt
1/2 tsp black paper powder according to your taste.picsart_1488295681773


  1. first, break the broccoli into florets or you can chop them.
  2. heat enough water with 1/4 tsp salt in a pot. let the water vigorously boil.
    switch off the flame and add the broccoli florets.
  3. wait for about 15-20 seconds and then drain the florets. reserve a few broccoli florets for garnish.
  4. the above blanching method is to get rid of the insects in the broccoli.
  5. Cut other Vegetables in identical sizes.
  6. In a pan heat oil and add oregano and Onions. Stir and add bell peppers. Stir for 2-3 minutes and then add Broccoli.picsart_1488296141400
  7. lastly, add tomatoes and Stir the vegetables at high flame.
  8. Stir for another two-three minutes. Add salt, paper, and stir. Serve Hot


  • You can add any vegetables of your choice like the mushroom, beans, red cabbage etc.
  • You can add paneer, soya chunks,. chickpeas too.
  • You can add tomato and chili sauce as per your taste.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my, Facebook to stay updated!
Like share and spread your love ❤️