Recipe for Crispy and Spicy Jowar Flour Chakli

This is a step-by-step recipe to make spicy, crispy and delicious authentic Maharashtrian Style Jowar or Sorghum Flour Chakli. Normally Chaklis are prepared using Chakli Bhajani, Rice or Moong Dal Flour, however, when Chakli Bhajani is not available in the house, you can try making Jowar Flour Chaklis.

Jowar Flour Chaklis can be served as a snack or even be added to the Diwali Faral.

The Marathi language version of the Jowar Flour Chakli can be seen here – Jwarichya Pithachi Chakli

Preparation Time: 60 Minutes
Serves; 30-35 Chaklis

Ingredients:
4 cups fresh Sorghum Flour [Jowar Atta]
1 tablespoon Red Chili Powder
1 tablespoon Sesame Seeds[Til]
1 teaspoons Poppy Seeds[Khas-Khas]
1 tablespoon Dhaniya-Jeera Powder [Black Cumin-Coriander Powder]
1 teaspoon Hing[Asafoetida]
Salt as per taste
2 cups Warm Water]
½ cup Cooking Oil to fry the Chakli

Sorghum Flour Chakli

Crispy and Spicy Jowar Flour Chakli

Preparation:
Take the Jowar Flour in a large Thali and add the Red Chili Powder, Sesame Seeds, Poppy Seeds, Black Cumin-Coriander Powder, Asafoetida and mix it thoroughly.
Take a thick bottomed vessel and boil the Water, Oil and Salt and remove from the flame and then add the Mixed Jowar Flour and mix it thoroughly and then cover the vessel with a lid and keep it aside for about 2 hours. This will make the Jowar Flour Doug rise.
Then, after two hours, remove the lid and fill the Jowar Flour Chakli Doug into a Chakli Maker. Before inserting the Chakli Dough, a little bit of water should be applied inside the Chakli Maker so that the Chakli Dough does not stick and comes out smoothly.
Then, prepare the Chaklis on a plastic paper sheet.
Then, heat Oil in a Kadai on a high flame and after the Oil is well-heated add the Chaklis and then lower the flame.
Deep-fry the Chaklis on both the sides and remove them when they turn well-browned and crispy.
When the Chaklis cool down put then in a plastic bag and store it in an air-tight container.

About Sujata Nerurkar (1982 Articles)

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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