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.