How to Make Gluten-Free Crunchy Sorghum Rounds (Chakali)

Easy and quickest 4 o'clock snack to enjoy with your tea.

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How to Make Gluten-Free Crunchy Sorghum Rounds (Chakali) Recipe
27 Steps
Ingredients
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1
First, gather all your ingredients in one place. You don't want to search for one later and hustle things up.

First, gather all your ingredients in one place. You don't want to search for one later and hustle things up.

2
Take sorghum flour in a bowl and add oil.

Take sorghum flour in a bowl and add oil.

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3
Then salt...

Then salt...

4
Coriander powder

Coriander powder

5
Chilli powder

Chilli powder

6
Sesame seeds

Sesame seeds

7
Carom seeds

Carom seeds

8
And other dry ingredients. This is how it would look like.

And other dry ingredients. This is how it would look like.

9
Mix the dry ingredients

Mix the dry ingredients

10
Then add plain yogurt

Then add plain yogurt

11
And mix that as well

And mix that as well

12
Now take water. Don't add the whole thing together. Add little bit and start kneading the dough. Remember we have to make it into a soft dough.

Now take water. Don't add the whole thing together. Add little bit and start kneading the dough. Remember we have to make it into a soft dough.

13
This is how your dough would look like in the end. It shouldn't be too soft or too hard

This is how your dough would look like in the end. It shouldn't be too soft or too hard

14
To make traditional Indian roundies, we use this mould. If you don't have it don't worry, you can use a piping bag with a star nozzle.

To make traditional Indian roundies, we use this mould. If you don't have it don't worry, you can use a piping bag with a star nozzle.

15
This is the star shape size you need to mould your roundies. It's not too big and not too small, just perfect. If you don't get this size, you can use a bigger one.

This is the star shape size you need to mould your roundies. It's not too big and not too small, just perfect. If you don't get this size, you can use a bigger one.

16
Put the frying pan on the heat.

Put the frying pan on the heat.

17
Add oil to fry the roundies. Keep it on a medium flame.

Add oil to fry the roundies. Keep it on a medium flame.

18
Put your dough in the mould or piping bag.

Put your dough in the mould or piping bag.

19
Tap it in.

Tap it in.

20
And start moulding your roundies

And start moulding your roundies

21
It would look like this. Now, rounding it up might take a little bit of practice but you'll get there after two or three. Also, the dough might break while turning, but it's okay you can join it back

It would look like this. Now, rounding it up might take a little bit of practice but you'll get there after two or three. Also, the dough might break while turning, but it's okay you can join it back

22
Check if the oil is heated by putting a crumb of the dough.

Check if the oil is heated by putting a crumb of the dough.

23
Drop your roundies into the hot oil. If you cannot make it into a round you can anytime make them into long strips. It's the taste that matters in the end.

Drop your roundies into the hot oil. If you cannot make it into a round you can anytime make them into long strips. It's the taste that matters in the end.

24
Turn them to the other side. Maximum time to fry is 5 minutes. Not more than that.

Turn them to the other side. Maximum time to fry is 5 minutes. Not more than that.

25
When you see the golden color on them and hard on the surface, get them out of the oil.

When you see the golden color on them and hard on the surface, get them out of the oil.

26
Dab your roundies to absorb excess oil.

Dab your roundies to absorb excess oil.

27
Your delicious sorghum crunchy roundies are ready to eat!

Your delicious sorghum crunchy roundies are ready to eat!

Ingredients

2 Cups Sorghum (Jowar) 
¾ Cups Yogurt 
1 Tablespoon Chilli powder 
1 Tablespoon Coriander powder 
¼ Teaspoons Salt 
1 Tablespoon Oil 
1 Teaspoon Carom seeds 
1 Tablespoon Sesame seeds 
½ Cups Water 
¼ Teaspoons Asafoetida powder 
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