JAWAR CHI CHAKLI / SORGHUM CHAKLI
INGREDIENTS
Rawal toop / Granular ghee
|
40gms
|
Jowar peeth / jwari flour/ sorghum flour
|
400 gms
|
Salt
|
T.T.
|
Chilli pdr
|
1 ½ tsp
|
Haldi / turmeric pdr
|
½ tsp
|
Safed til / sesame seeds
|
1 ½ tsp
|
Oil
|
For deep frying
|
Special equipment
you will need is CHAKLI SORYA / CHAKLI
PRESS
METHOD:
1.
Cream the ghee well till it is completely smooth
and all grains in the ghee have been broken.
2.
Add in the jawar flour and mix to create crumbly
consistency.
3.
Into this add in the salt, chilli pdr, haldi and
till seeds. Add water as needed to make a smooth dough.
4.
Divide the dough into large balls.
5.
Grease the chakli press from inside and stuff one
portion of the dough in the press. Add more if required. Spread out a clean
plastic sheet on your counter.
6.
Press out the dough and create spirals onto this
plastic sheet. Stick the end.
7.
Heat a lot of oil in a kadhai till it is smoking
hot. Reduce the flame and slowly slide in the chakli shaped dough.
8.
The oil will immediately start to bubble around
the chakli. When the amount of bubbles in the oil reduces, flip over and fry
the other side.
9.
Make sure you fry the chaklis on a slow flame of
they will remain soft inside. When they are nicely browned outside, remove them
on to a kitchen paper towel.
10.
That would drain out any excess oil. Cool them
and store in an airtight container.
11.
When your chaklis turn light and crisp and you
notice a hollow in the centre of the chakli when you break it, then relax
because your product has turned out good.
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