These baked lentil whole wheat chaklis are ultra crunchy and have the perfect subtle Indian flavors, making them a great tea time snack.
If you have been looking to try your hands at a healthy snack that you can batch make and store for later, you’ve got to give this recipe a shot. These chaklis are crunchy, packed with the goodness of lentils and whole wheat flour, and are baked to perfection.
Scroll down to get a closer look at everything you need to know about making these chaklis.
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Ingredients For the Recipe
To make the baked lentil whole wheat chaklis, you’ll need two sets of ingredients.
For the yellow lentil paste
- Yellow lentils: ½ cup
- Onions (chopped): ¼ cup
- Tomatoes (chopped): 1 medium
- Ginger (julienne): ½ inch or as per taste
- Green chilies (finely chopped): 1 tbsp
- Raw mango (chopped): ¼ cup
- Salt: 1 teaspoon or as per taste
- Red chili powder: 1 tsp
- Chaat masala: 2 tsp
- Mustard oil: 1 tbsp
- Lemon juice: Half a lemon
- Coriander leaves (chopped): 2-3 tbsp
For the Chaklis
- Prepared lentil paste
- Whole wheat flour: ½ cup
- Turmeric powder: A pinch
- Red chili powder: 1 tsp
- Carom seeds: 1 tsp
- Coriander leaves (chopped): 2-3 tbsp
How to Make the Baked Lentil Whole Wheat Chaklis
Once you have your ingredients ready, here is what you will need to do to make the baked lentil whole wheat chaklis.
Soak the yellow lentils in water for at least 45 minutes or until they have absorbed water and are soft.
Then, drain them of the water and transfer to a mixing bowl. Add all the ingredients in batches and keep mixing.
Once the ingredients are properly mixed, transfer them to a blender. Blend into a smooth paste. You can add water if the mixture is too dry.
Next, transfer the prepared paste to a bowl.
Add the whole wheat flour, turmeric powder, red chili powder, carom seeds, and coriander leaves. Mix well. If the mixture is too dry, add a little bit of water until you achieve a mixture with loose consistency.
The consistency should be easy to pipe using a piping bag. If the mixture is too flowy, then balance it by adding a little bit of flour.
Line a baking tray with butter paper and pipe round shapes as shown in the image.
Bake in the oven at 180℃ for 40-45 minutes or until the chaklis turn golden and crisp.
Frequently Asked Questions
I’ve used a simple mix of spices that I had for this recipe. You can tweak and play around with the seasonings and add-ons based on your personal preference.
Chopped ginger and garlic make for wonderful additions to the mixture for these chaklis.
You can also add some crushed peanuts, chopped coriander leaves and even some lime juice if you want to. 
Your leftover whole wheat chaklis can be stored at room temperature for up to a week, if not more. Just remember to use an airtight container to store them. This will help keep them fresh and crispy.
If the chaklis have lost their crispiness, you can pop them back again in the oven, or just microwave them for a few minutes and let them cool down before serving them again.
Tips & Tricks to Make the Baked Lentil Whole Wheat Chaklis
While making these chaklis is super easy, I would recommend having these little tips and tricks handy to really make a difference in how they turn out.
- While this recipe calls for the whole wheat chaklis to be baked, you can also choose to air fry them or even deep fry them if you want to.
- If you’re air frying the chaklis, remember to place them on a parchment paper and grease them with a bit of oil to get them to have some extra flavor.
- Depending on your personal taste preference, you can adjust the seasonings that go into these chaklis.
- If you want the chaklis to be extra crispy, you can use rice flour instead of whole wheat flour.
- For extra flavor, you can swap the water you’re adding in the mixture for the chaklis for some yogurt instead.
- If you want your chaklis to have a lighter texture, you can add some heavy cream while preparing the dough.
- To lend these chaklis a bit of texture, you can also add some white or black sesame seeds into the mixture.
- A great idea to make these chaklis even more healthy is to use ragi flour instead of whole wheat flour or rice flour.
- Chickpea flour is another great alternative to use, especially if you’re not too keen on soaking the yellow lentils and then grinding them into a paste.
Serving Ideas & Suggestions
These whole wheat chaklis can be enjoyed at any time of the day. They’re super healthy too, which means you can enjoy them guilt free.
I personally love serving them at tea time or just munching on a couple of them when I’m craving for a crunchy snack, but don’t want to indulge in something that’s unhealthy.
If you loved trying out this recipe, and are inspired to try some more easy snacks, here are a few good ones you might want to take a look at.
📖 Recipe
Baked Lentil Whole Wheat Chaklis
Ingredients
Ingredients For the yellow lentil paste
- ½ cup Yellow lentils
- ¼ cup Onions , (chopped)
- 1 medium Tomatoes , (chopped)
- ½ inch Ginger , (julienne)
- 1 tablespoon Green chilies , (finely chopped)
- ¼ cup Raw mango , (chopped)
- 1 teaspoon Salt
- 1 teaspoon Red chili powder
- 2 teaspoon Chaat masala
- 1 tablespoon Mustard oil
- ½ lemon Lemon juice
- 2-3 tablespoon Coriander leaves, (chopped)
Ingredients For the Chaklis
- 1 bowl Prepared lentil paste
- ½ cup Whole wheat flour
- 1 pinch Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Carom seeds
- 2-3 tablespoon Coriander leaves, (chopped)
Instructions
- Soak the yellow lentils in water for at least 45 minutes or until they have absorbed water and are soft.
- Then, drain them of the water and transfer to a mixing bowl. Add all the ingredients in batches and keep mixing.
- Once the ingredients are properly mixed, transfer them to a blender. Blend into a smooth paste. You can add water if the mixture is too dry.
- Next, transfer the prepared paste to a bowl. Add the whole wheat flour, turmeric powder, red chili powder, carom seeds, and coriander leaves. Mix well. If the mixture is too dry, add a little bit of water until you achieve a mixture with loose consistency. The consistency should be easy to pipe using a piping bag. If the mixture is too flowy, then balance it by adding a little bit of flour.
- Line a baking tray with butter paper and pipe round shapes as shown in the image.
- Bake in the oven at 180℃ for 40-45 minutes or until the chaklis turn golden and crisp.
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