In my part of the world, its still snowing. It doesn't feel like spring at all. Hopefully that will change soon. Until we see that sunny bright weather, we are relishing on hearty winter food.... hot soups, grilled sandwiches and all kinds of comfort food. And for teatime snacks, we love crunchy savory goodies, something like Chakli. Today, I am sharing a gluten free snack, called as Jwari Chakali in Marathi.
Jowar/Sorghum/Jwari/Jola Flour - 1 cup
Rice Flour - 1/2 cup
Ghee/Clarified Butter - 1 tbsp
Corn Starch - 2 tsp
White Sesame Seeds/Til - 1 tsp
Carom Seeds/Ajwain/Owa - 1 tsp
Red Chili Powder - 1 tsp
Turmeric/Haldi - 1/8 tsp
Sugar - 1 tsp
Oil for frying
How to make Jwari Chakli / Jowar Murukku:
- In a mixing bowl, add jowar flour, rice flour, corn starch, sesame seeds, carom seeds, chili powder, turmeric, sugar and salt to taste. Mix all the ingredients well. Add ghee and mix again. Now add water, little at a time and knead to make a soft dough. Cover the bowl with plastic food wrap and let it rest for about 20 minutes.
- You can use softened unsalted butter/loni or oil instead of ghee. Corn starch is not necessary, but it adds a nice crispness to Chakli.
- Heat oil for deep frying. Divide the dough into 2 balls. Grease the inner part of Chakli Maker with oil. Place the star shaped plate and add one dough ball. Close it with the lid. When the oil turns medium hot, hold the chakli maker above the frying pan. Carefully turn the handle so that the star shaped chakali dough drops in the oil.
- Alternately, you can make round chakali / murukku on a parchment paper and slide it carefully to the medium hot oil.
- Deep fry the chakali until it turns golden brown, on both sides. Remove chakli when the bubbling of oil stops.
- Taste fried chakli for salt and other seasonings. Add more salt to the dough if required. Repeat the same for the dough and deep fry them in batches. Let the chakli cool down completely before storing in an airtight container.