Description:FIELD OF THE INVENTION
The field of this "invention" is Food Science and Technology, specifically focusing on Traditional Indian Snacks and Millet-Based Products. More precisely, it falls under the sub-field of Product Development and Formulation for Cereal-Based Extruded Snacks, with a particular emphasis on addressing the processing challenges of underutilized grains like Barnyard millet.
BACKGROUND OF THE INVENTION
Background of Invention
Keeping energy, regulating hunger, stimulating metabolism, boosting cognitive function, and overcoming nutritional gaps all depend on snacks. When appropriately chosen, they may encourage greater health benefits, such as controlling weight, improved physical performance, and general well-being. They also offer a way to enjoy food in between meals without going overboard. Generally, the snacks nowadays are packaged containing lots of food preservatives, palm oil, high calories that leads to the generation of various health issues to avoid these problems and concerns we must look towards healthy snacking options. The key to healthy snacking involves choosing healthy, well-balanced foods which improve your general well-being. Healthy snacks can offer vital nutrients that help keep your body fuelled, enhance focus, and support long-term well-being instead of tempting you toward processed, sweet and or high-calorie foods. Barnyard millet is one of the variety of millets which is gluten-free and extremely nutrient-dense, having many health advantages. It is a fantastic complement to a balanced diet because it is an exceptional source of dietary fiber, protein, and important minerals. Barnyard millet is a flexible and healthful alternative to rice or quinoa, whether it is used in salads or cereals or in snacking food products. (JHANGORA) flour is majorly cultivated in the hilly regions of Uttarakhand, Tamil Nadu, Karnataka and Andhra Pradesh.
Research gap
The chakli (s) made with Barnyard flour are highly rich in anti-oxidant property, if air fried then these are very good for the people having cholesterol. It contains higher dietary fiber content than compared to others. Barnyard millet has lower glycemic index and rich in nutrient content which make it a better over others for managing blood sugar levels and promote overall digestive system.
None of the prior art indicate above either alone or in combination with one another disclose what the present invention has disclosed. This invention relates to a method for the preparation of a snack called CHAKLI with Barnyard millet (JHANGORA) flour.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings. It is appreciated that these drawings depict only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying drawings.
Present invention describes a detailed method for preparing Barnyard Millet (Jhangora) Chakli, a traditional snack. The process innovatively addresses the millet flour's lack of binding by incorporating rice flour (20% of the total flour). Grown in Uttarakhand's hilly regions, the millet is transformed into a flavorful and crispy snack through the addition of a rich blend of Indian spices like turmeric, coriander, cumin, asafetida, carom seeds, and salt. The recipe also ensures a desirable texture by including melted ghee or refined oil in the dough. Furthermore, it offers versatility in cooking methods, allowing for either deep frying or air frying, making it adaptable to different preferences. This detailed approach effectively turns a regional crop into a popular and palatable snack, overcoming its natural processing challenges.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
1. Fig.1. Dough of Barnyard millet and rice flour for chakli.
2. Fig.2. Hot oil for deep frying the chakli(s).
3. Fig.3. Chakli(s) prepared by deep fry method.
The figures depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
The Barnyard millets (Jhangora) are being cultivated in the hilly regions of Uttarakhand during March- April and harvested in September- October. The millet is collected from a local vendor of Pauri and then grinded to make a fine powder. The millet powder has no binding ability hence for its proper binding little amount of rice flour is mixed with it. The millet flour is sieved (80gms) and added into a bowl followed by sieving the rice flour (20 gms) which is then mixed together, then added the Indian spices as per requirement; added 1 table spoon turmeric powder followed by 1 table spoon coriander powder, 1 tea spoon cumin powder, ½ tea spoon asofoetida (hing), 1 tea spoon carom seeds (ajwain) and salt according to taste.
Then dry mixed the ingredients followed by adding 2 full table spoons of melted ghee or refined oil mix it well and start kneading the mixture by adding luke warm water as per requirement (20 ml).
Till then let the oil get heated for deep frying the chakli or even can go for air frying the chakli. Take a machine used for making chakli, fill it with the kneaded dough and start making shapes as wanted on a parchment or butter paper. Then start deep frying the chakli once the oil seems to be properly heated and if air frying pre heat the air fryer at 200 degrees (temperature may depend upon the thickness of chakli). These chakli(s) can be stored in an air tight container for upto 30 days.

, Claims:1. A method for preparing a crisp, deep-fried or air-fried snack chakli from Barnyard millet flour, characterized by overcoming the inherent lack of binding ability of Barnyard millet flour, the method comprising the steps of:
a. Providing a flour mixture comprising Barnyard millet flour and rice flour in a weight ratio of approximately 80 parts Barnyard millet flour to 20 parts rice flour;
b. Dry mixing said flour mixture with a plurality of Indian spices comprising turmeric powder, coriander powder, cumin powder, asafoetida, carom seeds, and salt;
c. Incorporating a melted fat selected from the group consisting of ghee and refined oil, in an amount of approximately 2 tablespoons per 100 grams of combined flour, into the dry-mixed ingredients;
d. Kneading the mixture with lukewarm water, wherein the water is added incrementally to form a cohesive, pliable dough suitable for extrusion;
e. Extruding the dough into desired shapes using a chakli-making machine; and
f. Cooking the extruded shapes by deep frying in heated oil or by air frying at a preheated temperature of approximately 200 degrees Celsius, to achieve a crispy texture.
2. The chakli as claimed in claim 1, wherein shelf life of said chakli in air tight container is 30 days.