Millet Tortilla Chips, How to make Jowar Tortilla Chips

There’s something magical about taking a global favorite and giving it a soul that feels like home. That’s exactly what I set out to do with these Jowar Tortilla Chips — crispy, deep-fried Indian-style millet chips made with sorghum flour, a grain deeply rooted in our culinary traditions.

I’ve always loved the crunch of tortilla chips — dipped in salsa, scooping up guacamole, or just munched on plain with a hot cup of chai during tea time. But I wanted to give my favorite snack an Indian soul — one that speaks the language of our grains, our kitchens, and our roots.

So I turned to jowar (sorghum), an ancient millet that has nourished generations across Indian soil. I added a bit of rice flour for crispness, and a spoonful of maida (all-purpose flour) just to help the dough roll with ease. The result? Crispy, hand-rolled tortilla-style chips that fry up like pakoras, but crackle like crackers — without the heavy feel of store-bought ones.

These jowar chips are a beautiful millet-based snack idea for those looking to bring traditional flours into modern, fun formats. Serve them with mint chutney, make your own Indian nachos, or pair them with chaat toppings for a crunchy twist. I served them with homemade salsa and guacamole — and they didn’t just hold the dip, they stole the show.

Whether you’re searching for how to make jowar chips at home, or exploring healthy fried snack recipes with Indian millets, this one’s made for real kitchens — with revival in every bite.

Bite of History – From Bhakri to Chips:

Before they became trendy in taco bowls and nacho platters, jowar (sorghum) was already a hero in Indian kitchens. Long before ovens and air fryers, our grandmothers patted soft jowar rotis on hot clay tawas, flipping them barehanded with intuition and skill.

In the Deccan and parts of central India, jowar was everyday food — hearty, earthy, and strong enough to carry farmers through a whole day of fieldwork. In fact, jowar is mentioned in ancient Ayurvedic texts as a tridoshic grain, cooling for the body and balancing for digestion.

What we’re doing today is simply folding old wisdom into new cravings — transforming that same millet dough into crunchy chips. A little bit of rice flour for crispness, a dash of maida for binding, and a whole lot of revival on a plate.

So next time you dip that chip into salsa, remember: you’re biting into something ancient.

Jump to Recipe

Ingredient Role Table – Millet Tortilla Chips

Ingredient	Role in the Recipe
Jowar Flour	The core millet – adds earthy flavor and makes the chips wholesome and gluten-free.
All-Purpose Flour	Adds elasticity and structure to the dough; makes rolling easier and prevents cracking.
Rice Flour	Boosts crispness and gives a light snap to the chips when fried.
Salt	Enhances flavor and balances the earthiness of the millets.
Ajwain / Jeera	Adds traditional aroma and aids digestion – an old-world touch.
Oil or Ghee	Softens the dough and ensures even frying. A hint of richness too.
Hot Water	Helps bind the flours and makes jowar dough smooth and pliable.
Oil for Frying	Transforms the dough/ tortilla into crispy, golden chips. Frying medium-hot ensures even crunch.

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Millet Tortilla Chips, How to make Jowar Tortilla Chips

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Snack / Tea-TimeCuisine: Fusion Revival / Indian Millet TwistDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Rolling and Cutting

minutes

Frying Time

minutes

Crispy jowar tortilla chips made with sorghum, maida, and rice flour — hand-rolled, fried, and full of Indian soul. Perfect for tea-time or healthy snacking.

Ingredients for Millet Tortilla Chips

1 cup, 1 Jowar (sorghum) flour
4 tablespoon, 4 All-purpose flour (maida)
2 tablespoon, 2 Rice flour
Salt, to taste
¼ teaspon, ¼ Ajwain
1 teaspoon, 1 Oil or ghee
¼ to ½ cup ¼ to ½ Hot water (adjust as needed)
Oil for frying

Directions to make Jowar Tortilla chips

Prepare the Dough
In a mixing bowl, combine:
Jowar flour, AP flour, Rice flour, Salt, Ajwain, 1 tsp oil, then slowly pour in hot water and mix. Let it cool a bit, then knead into a smooth, soft dough. Thanks to the AP flour, the dough will now be more elastic and easier to roll than pure jowar.
Roll the Dough
Divide into portions. Roll each portion between two sheets of parchment or on a lightly floured surface into a thin round (~2mm). You’ll notice it’s more manageable now!
Method 1: Direct Fry (Recommended for First-Timers)
After cutting the dough into triangles, drop them directly into medium-hot oil.
Fry until golden and crisp on both sides. Drain on paper towels. That’s it! Simple and classic.
Method 2: Tawa + Fry (For Ultra-Crispy Chips)
Lightly roast the rolled-out dough sheet on a hot tawa for 10–20 seconds per side. Don’t let it brown — just enough to remove surface moisture.
Then cut into triangles and deep fry in medium-hot oil until golden and crisp.
Season
While still hot, sprinkle with:
Chaat masala
Black salt
Or leave plain for a dip-ready base

Notes

1 cup = 250 ml

Directions to make Jowar Tortilla Chips with step by step images

Prepare the Dough
In a mixing bowl, combine:
Jowar flour, AP flour, Rice flour, Salt, Ajwain, 1 tsp oil, then slowly pour in hot water and mix. Let it cool a bit, then knead into a smooth, soft dough. Thanks to the AP flour, the dough will now be more elastic and easier to roll than pure jowar.
Roll the Dough
Divide into portions. Roll each portion between two sheets of parchment or on a lightly floured surface into a thin round (~2mm). You’ll notice it’s more manageable now!
Method 1: Direct Fry (Simple u0026 Classic)
Cut Into Chips
Using a knife or pizza cutter, cut into triangles or your favorite chip shape.
Fry Until Crisp
Heat oil in a deep kadai or pan over medium heat. Drop a few triangles at a time and fry until they turn golden and crisp, flipping in between for even cooking. Drain on paper towels and let cool before storing.
Method 2: Tawa Cook + Fry (For Extra Crunch u0026 Revival Texture)
Roll u0026 Shape the Dough
Divide the dough into small balls. Roll each one between parchment or on a lightly floured surface into a thin round (like a small roti).
Don’t worry if the edges turn cracky or uneven — that’s the beauty of hand-rolled revival snacks.
Cook on Tawa
Place each dough round (or triangle) on a hot tawa. Cook for 10–20 seconds per side — just enough to dry the surface without browning. This step helps remove moisture, prevents oil absorption, and builds extra crunch. Cut each round into triangles or wedges using a knife or pizza cutter.
Deep Fry
Heat oil in a kadai or deep pan. Fry the pre-cooked triangles in medium-hot oil until they turn golden and crisp. Drain on paper towels and let cool completely.
Season
While still hot, sprinkle with:
Chaat masala
Black salt
Or leave plain for a dip-ready base

Homemade sorghum flour chips turned into Indian-style nachos with chutney, salsa, and guacamole.

Pro Tips to make best Jowar Tortilla Chips

Roll thin and even: This ensures uniform frying and crunch.
Use hot water for dough: Helps jowar come together smoothly without breaking.
Don’t overcrowd while frying: Chips cook faster and stay crisp when given space.
Store only after full cooling: Any warmth will cause sogginess in jars.
Want spice? Add crushed pepper, chili flakes, or kasuri methi to the dough.

Serving Suggestions

Serve with guacamole, tomato salsa, or even mint chutney for an Indian fusion snack board.
Pair with chaas or masala chai for a wholesome Indian tea-time platter too other than Salsa and Guac.
Crumble over chaat or use as a base for millet nachos.

FAQ – Millet Tortilla Chips

Q: Can I make jowar tortilla chips without wheat or maida?

Yes! You can skip maida, but the dough will be more delicate and may crack while rolling. Try adding a bit more rice flour or binding agents like psyllium husk or cooked mashed potato.

Q: How to make crispy millet chips at home using jowar flour?

Use a mix of jowar, rice flour, and a bit of all-purpose flour. Roll thin, fry on medium heat, and let cool fully before storing for the best crunch.

Q: Can I bake or air-fry jowar tortilla chips instead of frying?

Yes. While frying gives the best texture, you can bake or air-fry them after rolling and cutting. Brush with oil and bake at 180°C for 10–12 mins, flipping once.

Q: How to store homemade jowar chips for longer shelf life?

Once fully cooled, store them in an airtight container. Add a silica gel packet (optional) or wrap in a paper towel to absorb moisture if storing for more than 3 days.

Q: Are jowar chips gluten-free and healthy?

Yes, jowar is naturally gluten-free. This version has a small amount of maida for texture, but you can skip it. These chips are healthier than store-bought ones and made with real ingredients.