Jowar flour Chakali
Jowar Chakali in Marathi Time: 30 minutes 15 medium chakali Ingredients: 1 cup Jowar flour (Sift through a fine mesh) 1 tsp maida ...
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Jowar Chakali in Marathi
Time: 30 minutes
15 medium chakali
Ingredients:
1 cup Jowar flour (Sift through a fine mesh)
1 tsp maida
1/2 tsp sesame seeds
1/2 tsp cumin seeds, crushed slightly
1/4 tsp carom seeds (ajwain), Crushed slightly
1 tsp red chili powder
1/4 tsp hing
approx 1/2 cup water
1/2 tsp salt
Method:
1) Place the jowar flour into a clean cotton cloth. Tie and make a pouch. Place a holed plate at the bottom of a pressure cooker. Put a cooker tin inside. Then put the pouch into the tin.
2) Put the lid on and pressure cook flour upto 3 to 4 whistles. Then turn off the heat. Let the pressure release on its own (for about 10 minutes). Open the cooker and remove the pouch. The flour will have become little hard.
3) Crumble the block of flour. Sift through a fine mesh. If you find any lumps then break them. Add maida, sesame seeds, cumin seeds, carom seeds, red chili powder, hing, and salt. Mix well. Add water and knead. Make a medium consistency dough.
4) Grease the chakali maker from inside. Stuff the dough and make chakali as usual. Heat oil and turn it between medium and high. Leave chakali in hot oil and deep fry them until light brown.
Transfer chakali onto a paper and let them cool down. Transfer them into an airtight jar.
Tips:
1) Jowar flour has less stickyness. Hence you may find it difficult to shape chakali (They may break.) In this case, use little water and knead the dough again. The dough should be pliable. Do not make the dough stiff.
2) The hole in the star shaped attachment (which will help to create little spikes on chakali) should be little bigger. If you try using small hole attachment, the chakali will break while spiralling.
Time: 30 minutes
15 medium chakali
Ingredients:
1 cup Jowar flour (Sift through a fine mesh)
1 tsp maida
1/2 tsp sesame seeds
1/2 tsp cumin seeds, crushed slightly
1/4 tsp carom seeds (ajwain), Crushed slightly
1 tsp red chili powder
1/4 tsp hing
approx 1/2 cup water
1/2 tsp salt
Method:
1) Place the jowar flour into a clean cotton cloth. Tie and make a pouch. Place a holed plate at the bottom of a pressure cooker. Put a cooker tin inside. Then put the pouch into the tin.
2) Put the lid on and pressure cook flour upto 3 to 4 whistles. Then turn off the heat. Let the pressure release on its own (for about 10 minutes). Open the cooker and remove the pouch. The flour will have become little hard.
3) Crumble the block of flour. Sift through a fine mesh. If you find any lumps then break them. Add maida, sesame seeds, cumin seeds, carom seeds, red chili powder, hing, and salt. Mix well. Add water and knead. Make a medium consistency dough.
4) Grease the chakali maker from inside. Stuff the dough and make chakali as usual. Heat oil and turn it between medium and high. Leave chakali in hot oil and deep fry them until light brown.
Transfer chakali onto a paper and let them cool down. Transfer them into an airtight jar.
Tips:
1) Jowar flour has less stickyness. Hence you may find it difficult to shape chakali (They may break.) In this case, use little water and knead the dough again. The dough should be pliable. Do not make the dough stiff.
2) The hole in the star shaped attachment (which will help to create little spikes on chakali) should be little bigger. If you try using small hole attachment, the chakali will break while spiralling.
