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.
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.
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
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.
Makes 75 of the above size(depending upon the thickness of the disc)
Time taken: 1 hour
I wish all my fellow bloggers and the readers of my blog a very happy diwali and also a very happy new year too. There is a saying that diwali is never complete without chakli. Last year i put up plain wheat atta chakli and today i gave a trial with a combination of wheat atta and maida with the usual Blackgram dal and other ingredients and it was a big hit. It was as crispy as the “Maida chakli” which is the signature recipe among chakli recipes on this blog, except for the colour being brown. Here is my version of the recipe.
What you need to have:
1. Blackgram dal – 1 cup
2. Maida/all purpose flour – 2 cups
3. Wheat atta- 3 cups
4. Amul butter – 2 tablespoon
5. Cumin seeds – 1 and 1/2 teaspoon
6. white pepper – 1 teaspoon
7. Sesame seeds – 1 tablespoon
8. Chili powder – 1 teaspoon(optional)
9. salt -as per taste
10. Water – 3 and 1/2 cups(approx)
11. Cooking oil -2-3 cups(to fry chakli)
What you do with what you have:
1. Dry roast black gram dal in a skillet on medium flame till you get a pleasant aroma and later,, on switching of the heat add cumin seeds and pepper to it. On cooling, powder it to a fine consistency in the mixer. Roasted blackgram dal with cumin and pepper
2. Sieve both wheat atta and maida in the sieve and keep it aside as shown in image-2.
5. Sieve the steamed powder in the sieve. Also mix the roasted powdered dal mix from step-1 to it and sieve it a couple of times so that it is mixed evenly and is as shown in the image below. Add salt, butter and sesame seeds to it. One can even add chili powder if needed. Wheat atta & maida chakli mix
8. Place wide skillet with olive oil or any cooking oil in it on medium flame. On heating, just flip the chakli disc from step-7 to it and fry till it is just fried on one side. Flip and cook on the reverse till brown and crispy. Chakli being fried
Makes: 75 of the above size(depending on the thickness of the disc)
Time taken: 1 hour
Good to remember: 1. Use quality blackgram dal for the dish. Else the chakli can turn hard.
2. Using red chili powder is one’s option in addition to pepper.
3. Please do not add water at ones. Always add water in steps.
4. Fry on medium flame only and adjust there upon later.
5. Store it in air tight containers for chakli to remain crispy and fresh.
6. Always use fresh cooking oil for frying.