Ingredients
- Jowar grains (sorghum): ½ cup
- Oil or ghee: 1 teaspoon
- Salt: to taste
- Optional seasonings: chili powder, chat masala, or dried herbs
Preparation
Heat a heavy-bottomed pan with a tight-fitting lid on medium heat.
Add the jowar grains to the pan and cover with the lid.
Shake the pan gently at intervals to prevent the grains from sticking or burning.
Once the grains start popping, reduce the heat to low and continue shaking the pan until the popping slows down.
Remove the pan from heat and let it sit for a minute to allow any last pops to finish.
Add oil or ghee and sprinkle salt and your preferred seasonings over the popped jowar. Toss well to coat evenly.
Serve immediately as a healthy, crunchy snack.
Serving Size: Serves 2
Notes
- Not all jowar grains will pop, but the ones that don’t can still be eaten for a crunchy texture.
- For a spicier version, add chili powder or chat masala after popping.
- Store leftovers in an airtight container for up to 2 days.
