Monday, 28 October 2013

JAWAR CHI CHAKLI / SORGHUM CHAKLI



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.