Jwari atta/Sorgham atta chakli (Jolada hittina chakli-Diwali special-1))

                                              Ready to serve Jwari/Sorgham atta chakli

Sorgham/Jwari/Jola/jolu in diiferent languages is a gluten free millet used in the preparation of roti by the north karnataka people is now widely used by one and all due to the huge health benefits of the wonder millet.  I have already put up Jwari roti , jwari atta semiya and today i would like to put up jwari atta chakli which really tasted crispy and yummy too.  Please do give a try for this Diwali!!!still 2 more days to enjoy the festival.  Here is my version of the recipe and to add to the long list of chaklis on this blog…..

What you need to have:

1  Jwari atta – 5 cups

2. Roasted black gram dal – 1 cup

3. Cumin seeds – 1 teaspoon

4. Black pepper – a few (around 10-12)

4. Red chili powder – 3 teaspoons

5. Asafoetida powder – 2 teaspoons

6. Sesame seeds – 2-3 teaspoons

7. Butter – 2 teaspoons

8. Salt – as needed

9. Water- as needed

                                         Roasted Blackgram dal with cumin & black pepper added

What you do with what you have

1  Dry roast blackgram dal in a wide pan till you get a pleasant aroma and transfer it to a wide plate and add cumin and pepper to it.  On cooling powder it in the mixy to a fine consistency.

2. Sieve both sorgham atta and   roa sted blackgram dal powder together in the sieve  and add chili powder,sesame seeds,  butter and salt to it and transfer it to a wide bowl.

                                        Sieved Blackgram dal atta and Sorgham atta

3. Add a cup of warm water and mix it well with your hands till the bread crumbs are formed.  Now add normal water and make a tight dough so that it can pass through the chakli mould checking for salt.  Place required quantity of the dough in the mould  and press it into round spirals as shown in the image below.

                                           Sorgham atta chakli dough                                                     Ready to fry chakli

4. Place sufficient oil in a wide pan over medium flame.  On being heated ( check by dropping a little dough if it comes up slowly it is ready) drop the spirals from step-3 into the heated oil in batches and fry on both the sides till brown and crispy.  On cooling store them in air tight containers and will stay afresh for more than a fort night!!Yummmmmmm                                              Sorgham atta chakli being fried  

5. Transfer it to a bowl/plate for closer view of the dish.                                            Sorgham atta chakli ready to be served

Makes -120-130 of the above size

Time taken : 1 and 1/2 hours

Good to remember: 1. Sorgham flour should be fine to make the chakli crispy so also the roasted blackgram dal flour and fresh too.

2. Oil should be heated to a normal temmperature to fry chakli.

3. Adding butter makes chakli crispy.

4. Adding a part of warm water is to make the dough ideal for the dish.

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