Jowar Shakkar para (with Bananas) Baked & Fried
Craving a traditional Indian sweet treat that’s also gluten-free? Jowar shakkar para, made with nutritious jowar flour and sweetened with bananas, is a delicious and wholesome snack. We’ll make both baked and fried versions. Let’s dive into the world of gluten-free Indian sweets!
Is making Jowar shakkar para tricky?
It’s essential to use the perfect ratio of flours and moyan for enjoying this traditional snack made with jowar. The combination of jowar, besan and rice flour with ghee and sugar gives a beautifully crispy exterior texture with a tender middle. The use of banana and guar gum act as binding agents for the recipe.
What other gluten-free flours can be combined for making jowar shakkar pare?
This recipe uses Besan (Chickpea flour) and Rice flour with jowar, other choices are:
- Quinoa flour
- Corn flour
- Potato flour
The ratio will need to be adjusted accordingly as the starch content in rice flour is higher than in corn flour and potato flour.
How to make Jowar Shakkar pare
What ingredients to use for making Jowar Shakkar Para?
Flours:
- Jowar 1 cup (140 grams)
- Besan about 1/2 cup (70 grams)
- Rice flour about 1/2 cup (70 grams)
Fat:
- Ghee 1/2 cup (60 grams)
Binding & Leavening agent:
- Guar gum 1 tsp
- Baking soda 1/2 tsp
- Salt 1/4 tsp
Sweetener:
- Banana 1
- Sugar 70 grams
Flavor:
- Ground cardamom 1 tsp
Step by Step instructions to make Jowar Shakkar para with bananas
Preparation
- Line a baking tray with parchment paper and set aside.
- Melt ghee in the microwave.
Making the dough
- In a mixing bowl, sieve together the dry ingredients – sorghum flour, besan and rice flour, salt, baking soda, and guar gum.
- Mix them with a spoon and add in ground cardamom.
- Add about 70 gm sugar (1 tbsp less than half cup) and mix. Add about 1/2 cup of melted ghee into the flour mixture. Mix well, I recommend using your hands to thoroughly mix in the ghee with the flour.
- Once the ghee is mixed in well, grate the banana into the mixing bowl.
- I recommend using 1 banana as the excess moisture may make the dough quite moist. If the banana is more ripe, just use 3/4 of the banana.
- Mix the banana thoroughly, making sure there are no lumps.
- The moisture of the banana and ghee help bind the dough, in case the dough seems dry, add 1-2 tbsp of hot water and blend it well. If the dough is sticky, add about a tbsp of rice flour and knead well.
- Apply about a tsp of ghee onto the dough, cover it with a plastic wrap and let it rest in the refrigerator for about 10 mins.
Rolling and Shaping
- On a plastic wrap, dust some rice flour, and taking a small dough ball, cover with the plastic wrap and roll it into a sheet with about 1/4 inch thickness.
- With a knife or a pizza cutter, cut the rolled dough into square or any other shape.
- Transfer the pieces onto a baking tray lined with parchment paper. Continue this process leaving about 1/4 th of the dough for making fried shakkar pare.
Baking
- Bake the shakkar pare in the preheated oven at 375 degrees Fahrenheit. After about 10 mins, using a brush, coat the shakkar pare with some oil or melted ghee.
- Bake for another 8-10 mins.
- Flip the shakkar pare to avoid over cooking the bottom side. Turn off the oven, take the shakkar pare out and let them cool completely.
Deep Frying
For deep frying, I’m adding a tbsp of besan to make sure the dough is dry enough and doesn’t split while frying. I’ll fry them on medium heat, the shakkar pare get a slightly deeper color due to the bananas. The texture of deep fried shakkarpare is fluffy and you can see the dough is nicely cooked through.
Storing
After the shakkarpare completely cool down, store them in an airtight container and enjoy upto 15 days!
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Jowar Shakkar para (with bananas)
Jowar shakkar pare with bananas are a delicious, healthy take on a popular traditional snack. We’ll Make both fried and baked versions. Both have a light, crispy and airy texture.
Equipment
- Pizza Cutter
Ingredients
Flours
- 1 cup Jowar (Sorghum flour)
- 1/2 cup Besan (Chickpea flour)
- 1/2 cup Rice flour
Sweetener
- ½ cup Sugar
- 1 Ripe Banana
Binding/ leavening agents
- 1 tsp Guar gum
- 1/2 tsp Baking soda
- 1/4 tsp salt
Fat
- ½ cup Ghee
Flavor
- 1 tsp Ground cardamom
Instructions
- PreparationIn a mixing bowl, sieve together the dry ingredients - sorghum flour, besan and rice flour, salt, baking soda, and guar gum.
- Line a baking tray with parchment paper and set aside. Melt ghee in the microwave.
Making the dough
- In a mixing bowl, sieve together the dry ingredients - sorghum flour, besan and rice flour, salt, baking soda, and guar gum. Mix them with a spoon and add in ground cardamom.
- Add about 70 gm sugar (1 tbsp less than half cup) and mix. Add about 1/2 cup of melted ghee into the flour mixture. Mix well, I recommend using your hands to thoroughly mix in the ghee with the flour. Once the ghee is mixed in well, grate the banana into the mixing bowl.
- I recommend using 1 banana as the excess moisture may make the dough quite moist. If the banana is more ripe, just use 3/4 of the banana.
- Mix the banana thoroughly, making sure there are no lumps. Apply about a tsp of ghee onto the dough, cover it with a plastic wrap and let it rest in the refrigerator for about 10 mins.
Rolling and Shaping
- On a plastic wrap, dust some rice flour, and taking a small dough ball, cover with the plastic wrap and roll it into a sheet with about 1/4 inch thickness.
- With a knife or a pizza cutter, cut the rolled dough into square or any other shape. Transfer the pieces onto a baking tray lined with parchment paper. Continue this process leaving about 1/4 th of the dough for making fried shakkar pare.
Baking
- Bake the shakkar pare in the preheated oven at 375 degrees Fahrenheit. After about 10 mins, using a brush, coat the shakkar pare with some oil or melted ghee.
- Bake for another 8-10 mins. Flip the shakkar pare to avoid over cooking the bottom side. Turn off the oven, take the shakkar pare out and let them cool.
Deep Frying
- For deep frying, I’m adding a tbsp of besan to make sure the dough is dry enough and doesn’t split while frying. I’ll fry them on medium heat, the shakkar pare get a slightly deeper color due to the bananas. The texture of deep fried shakkarpare is fluffy and you can see the dough is nicely cooked through.