Sorghum Crunchy Sticks! These are light, crispy sticks made from wholesome sorghum grain, organic peanut butter, sesame and flax seeds and not a drop of oil. Packed with fiber, protein, and a delightful crunch in every bite. Enjoy this organic and naturally gluten-free and guilt free snack that is big...
Ingredients
Ingredients
- 50gorganic sorghum flour
- 1tbspcornstarch
- 1tbspchickpea flour (besan)
- 2tsptoasted sesame seeds
- 1/2tspsalt
- 1/2tspchilli flakes
- 1/2tspdried Fenugreek leaves (methi)
- 1tspblack sesame seeds for garnishing
- 1/4cupwarm water
- 2tsps peanut butter
- 1tspflax seed powder
How to make Sorghum (Jowar) Crunchy Sticks
Method
Preheat oven to 180C. Mix all the flours in a bowl. Add the salt, chilli flakes and toasted sesame seeds.
Next add peanut butter. Please ensure that the peanut butter is smooth. Mix it with the flour with your hands till it resembles something sand.
Now, add the warm water, one tablespoon at a time. Continue adding water till a soft, firm dough is made.
Cover the dough with a damp cloth and let it rest for 10 to 15 mins.
Divide the dough into two balls. Roll out the dough depending on the length of the sticks you desire. I rolled mine to 12 cms.
Cut the uneven edges. Add that dough to the other dough ball. Now you will have a square shaped dough. Mark it every 2 cms width.
Take a pastry brush and brush the top of your dough with water. Now sprinkle black sesame seeds on it and gently press them down.
Cut the dough along the 2cms mark and place the strips in a baking tray and bake for 15 mins in a preheated oven.
Take the strips out. Store them in an air tight container. Enjoy them with your favourite dip.
Tips & Tricks
Always keep warm warm water handy.
You can also roll the dough sandwiched between two plastics. Press it down hard and cut the strips.
Rolling out the dough takes practice, so please have patience with yourself.
FAQS
How do I make Sorghum Crunchy Sticks gluten-free?
Sorghum Crunchy Sticks are naturally gluten-free since they are made primarily from organic sorghum flour, which is a gluten-free grain. Ensure that all other ingredients, like cornstarch and chickpea flour, are also labeled gluten-free to maintain the recipe's dietary compatibility.
What can I use as a substitute for peanut butter in Sorghum Crunchy Sticks?
If you're looking for a substitute for peanut butter in Sorghum Crunchy Sticks, you can use almond butter, sunflower seed butter, or tahini. These alternatives will still provide a creamy texture and flavor, while keeping the recipe nut-free if you choose sunflower seed butter.
How should I store Sorghum Crunchy Sticks to keep them fresh?
To keep your Sorghum Crunchy Sticks fresh, store them in an airtight container at room temperature. They can last for up to a week. For longer storage, consider refrigerating them, but be aware that this may affect their crunchiness.
What dips pair well with Sorghum Crunchy Sticks?
Sorghum Crunchy Sticks pair wonderfully with a variety of dips. Consider serving them with hummus, guacamole, or a yogurt-based dip. For a spicy kick, a salsa or a spicy peanut sauce would also complement the flavors beautifully.
What is the cooking process for making Sorghum Crunchy Sticks?
To make Sorghum Crunchy Sticks, start by preheating your oven to 180°C. Mix the flours and seasonings in a bowl, then add smooth peanut butter and warm water gradually to form a dough. Let it rest, roll it out, cut into sticks, and bake for about 15 minutes until crispy. Enjoy your healthy snack!
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