Crispy Jowar thins are gluten-free savoury cookies excellent as a snack option for in between meals hunger pangs, an accompaniment for your soups or crackers with cheese.
These cookies go perfectly with homemade cream cheese (My next post).
Jowar flour is easily available online https://twobrothersindiashop.com/collections/all/products/organic-jowar-flour-sorghum-desi-dagdi-variety. Almost all of the organic ingredients (Ghee, Jaggery, salt) in this recipe is available on this website.
I have always been fascinated by Indian flavours check out my previous posthttps://bakinginthehills.com/coconut-cake-spiced-with-pepper-corns-cardamom-cumin/.
I am excited to use these indigenous Indian grains in my baking experiments.
Its time we Indians be aware of some of our indigenous grains which have extremely high nutritive value but are ignored or labelled as poor man’s diet.
Traditionally in India Jowar or Sorghum flour is eaten in the form of Bhakri (Unleavened Bread).
This bread has a soft melt in the mouth feel to it which goes extremely well in soaking up the spicy & flavourful Indian curries and veggies.
Nutritive Value: Jowar is a millet although the calorie content is similar to wheat but comparatively, It is high in fibre and has low glycemic index making it much more nutritious, easily digestible and keeps you satiated.
For this recipe of Crispy Jowar thins, I have used Jowar flour (Sorghum)
You may easily alter with other grains like Bajra (pearl millet flour), Kutoo ka atta (Buckwheat), Ragi (Finger millet).
The hot water used in mixing the dough helps in binding the gluten-free Sorghum flour.
Vegan: For a vegan option, you may substitute Ghee with coconut oil
I have flavoured these crispy Jowar thins with dill & crushed pepper but the variations can be plenty using different herbs & spices oregano, thyme, rosemary etc.
These cookies last long if stored in an airtight container making it a perfect holiday edible gifting option.
Recipe Yield: 15-20 Nos
- 1 cup Jowar flour
- 1 cup Wheat flour
- 1/2 teaspoon baking powder
- 1 Teaspoon salt (You can use rock salt it tastes better)
- 2 Tablespoon Ghee.
- 1 teaspoon garlic powder (optional )
- 1/2 cup water
- 1 teaspoon instant dry yeast + 1 tablespoon water
- 1 Tsp freshly roasted & crushed pepper
- 2 Tablespoon Jaggery
- 2 Tablespoons chopped dill leaves ( you can alternate this with dried oregano, rosemary thyme, or cumin seeds)
- The first step is to mix dry yeast & 1 tablespoon water.
- In a mixing bowl sieve together jowar, whole wheat flour, salt & baking powder.
- Next add the dill leaves, crushed pepper, jaggery powdery and give it a good mix.
- Separately boil water and ghee together.
- Add the boiled water mix to the flour next add the yeast mix.
- Make a firm dough, let the dough rest for 1 hr.
- Next start rolling the dough with a rolling pin stretch the dough thin but not very thin it should be easy to handle the stretched dough.
- Using a cookie cutter cut the cookies I have used round glass to cut the cookies.
- Bake the cookies in a preheated oven at 180 deg for 35 to 40 mins the cookies should slightly turn golden brown.
- Let the cookies cool down and store them in an airtight container.
This is the link for my youtube video with
Can I make this Cookie Gluten-Free?
Yes, you can make this cookie gluten-free by just using 100% Sorghum or Jowar flour.
What is the substitute for Ghee?
The substitute for ghee is unsalted butter or even coconut oil (Coconut oil has a strong flavour).
What other flavour options can I make?
I have used Dill leaves but the flavour options are plenty you can use dried herbs like rosemary, thyme, oregano or even mixed herbs.
What the other flour mixes can I substitute instead of Jowar or Sorghum flour?
Alternatively, you may use Ragi (Nachani)Flour, Buckwheat (Kuttoo).