Jowar Chakli is a savoury snack made from Jowar and Rice flour alongwith some aromatic spices. Chaklis are one of the mandatory snacks snacks made during Diwali. Chakli, a favourite snack amongst all, is made in almost each region of India in their own unique style. The ingredients used differ according to different regions and communities. But, Chaklis of each type always taste delicious. That’s the magic of Chakli!
The most famous type of chakli in Maharashtra is Bhajnichi Chakli. The jowar chakli which I have made here is a combination of three flours and tastes slightly similar to the bhajnichi chakli. Similarly chaklis are made from rice flour, moong flour, whole wheat flour, etc. The method for each of these differs slightly!
Making chaklis, according to me is an art! And a work of patience and practice. You really need to know how soft the dough should be, at what temperature you need to fry them, how to press them well from the mould, etc.! And for patience, you really need to have a lot whislt making chaklis. It takes a long time when you make them in large quantities, I made 95 yesterday! For my family and my parents too! Yes, and I was standing there for a very long time indeed! The moment you loose patience and start frying them on high heat, you get burnt, half cooked chaklis!
For more such Diwali snacks, do take a look at the following recipes too….
2. Besan Laadoo
3. Lasun Shev
5. Kanik Laadoo
Here’s the recipe for the delicious Jowar Chakli …..
Prep Time : 15 min
Cooking Time : 45 min
Yields : 45 chaklis
Cup Used : 200 ml
- 1 1/2 cups Jowar Flour….Fine flour
- 3/4 cup Rice Flour
- 3/4 cup All Purpose Flour (Maida)
- 1/4 cup Homemade Ghee…. Solidified
- 1 1/2 tsp Bedgi Red Chilli Powder… To be adjusted as per preferred spiciness
- 1 tsp Kashmiri Red Chilli Powder
- 1 Tbs Cumin Powder
- 4-5 tsp Sesame seeds (Til)
- 1/4 tsp Asafoetida
- Salt to taste
- Water as required
- Oil for Frying
- To make Jowar Chakli, assemble all the ingredients except oil, in a mixing bowl. Mix everything well with your fingers and here itself you can check for seasoning adjustments as desired.
- Add water as required to knead a slightly stiff dough. Knead well and adjust spices as per taste. Keep it covered with a wet cloth till further use.
- Immediately heat a kadhai and add oil to it for frying.
- Take some dough and soften it using a little water to get a medium soft dough such that you can easily press out chakli from the mould without any chakli breaking in the process.
- Fill it into the chakli mould. On a greased sheet, press out a few chaklis in spiral shape.
- When the oil heats up reduce the flame, to minimum and lift a chakli at a time and slide it gently into the oil.
- Do not overcrowd the chaklis in the kadhai.
- Fry the chaklis first on low heat for a minute or two and then on medium heat without touching them till the underside of the chakli is cooked and stiff.
- Else the chakli can simply disintegrate in the oil! Flip and fry the other side too.
- When golden on both sides, transfer the chakli to an absorbent paper.
- When cooled transfer to an airtight container.
- Serve the delicious, crispy Chakli on festive occasion or just as a snack with some hot Masala Chai!
All the flours used for the chakli, need to be finely ground to get good chaklis.
Do not add even a little more ghee else the chakli won’t hold shape while frying and will break up.
In the pics presented here, the sesame seeds are not visible as at the last moment I realised, I didn’t have any! Otherwise the recipe calls for some sesame seeds too!
An important point here, is the force with which the gas flows from your cooking stove. In some cases the force is more and sometimes it is less. Accordingly the temperature of the oil will differ. So, while frying adjust the heat accordingly. Try frying just one or two in the beginning to get an idea of the required temperature.
New batch made with sesame seeds :