jowar roti recipe, how to make jowar roti | jowar bhakri recipe

jowar roti recipe with step by step pics – jowar roti or jowar bhakri are flat breads made with sorghum flour. these rotis are also called as jolada rotti in karnataka.

sorghum is a healthy millet which is good in minerals like calcium, potassium, phosphorous and iron. being rich in antioxidants, its good for the heart too and is diabetic friendly. jowar is also an excellent gluten free flour.

jowar rotis have a nice soft texture and even on cooling do not become hard or chewy. on my visits to some parts of maharashtra, we were served jowar rotis in a thali with pitla (a thick but moist gram flour paste spiced dish) and green chili thecha (coarse green chili & garlic chutney). jowar bhakris can also be served with zunka (a dry version of pitla).

usually when i make bajra or jowar roti, i also make a maharashtrian based curry to go with it like batata rassa, vangi rassa, veg kolhapuri, bharli vangi or usal. this time i served with mixed sprouts usal.

i make these millet and gluten free rotis season wise. in summers i make jowar rotis & ragi rotis. in winters & monsoons i make makki di roti (maize flour flat bread) and bajra roti (pearl millet flat bread). and when we fast during some days, i make rajgira paratha (amaranth flour flat bread) or kuttu ka paratha (buckwheat flour flat bread).

these jowar bhakri are fairly easy to make if you have the practice. i make them couple of times in a month. i make small to medium sized rotis as i am not good in making large rotis.

the jowar rotis can be served with any veggie gravy dish. they also taste good with a dry chutney like peanut thecha.

step by step jowar bhakri or jowar roti recipe:

1. in a bowl or a large plate with rim/parat take 1 cup jowar flour. add 2 to 3 pinches of salt (about ⅛ tsp) and mix it with the flour.

2. then add about ½ cup hot water.

3. with a spoon or spatula, stir and mix the water with the jowar flour.

4. add remaining ¼ cup water more and again mix & stir incorporating the water in the flour. overall i added ¾ cup water. however, the water amount depends on the type of flour, whether it is fine or slightly coarse. hence add accordingly.

5. when the heat is enough to handle, then knead the dough with your hands. knead really well. the dough should be hot when you knead it. if the dough feels sticky or pasty, then add some more of the jowar flour. cover and keep the dough aside, till it comes at room temperature.

6. now make small to medium sized balls of the dough. sprinkle a good amount of jowar flour on the rolling board. flatten a ball and place it on the flour. add some more flour on top.

7. with your palms, lightly press as well as rotate the roti. add more flour if required. if you are unable to do this way, then roll the dough ball between two butter papers or ziplock bag as shown in this bajra roti recipe. you can also flatten the dough ball on a moist napkin as shown in this rajgira paratha recipe.

8. here the roti is done.

9. now with a spatula gently lift up the roti.

10. then place jowar roti on a hot tava with the floured side facing you.

11. spread some water all over the roti with your fingers.

12. let the base cook ¼th and then flip the roti. allow this watered side to cook till you see light brown spots.

13. with a pair of tongs lift the roti, invert and then place it on the fire. the roti or bhakri will begin to puff up.

14. here the jowar roti has puffed up well.

15. invert and cook the other side of the roti on the flame.

16. when you see some charred spots and the jowar roti has cooked well, remove and place in a roti basket.

17. serve jowar rotis hot or warm with a regional indian veggie dish or a lentil-legume dish. if you want you can spread some ghee or white butter on the jowar rotis.

if you are looking for similar recipes then do check tandoori rotis, aloo kulcha, poori, phulka, naan without yeast, bhatura, butter naan, kuttu ki roti and methi missi roti recipe.

jowar bhakri or jowar roti recipe below:

jowar roti recipe | jowar bhakri recipe

jowa roti - healthy flat breads made with sorghum flour.

AUTHOR: dassana

RECIPE TYPE: main

CUISINE: maharashtrian, karanataka

SERVES: 6 to 8 small to medium rotis

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1 cup jowar flour/sorghum flour, 100 grams
• ¾ cup hot water or add as required
• ⅛ tsp salt or 2 to 3 pinches of salt

INSTRUCTIONS

1. in a bowl or a large plate with rim/parat take 1 cup jowar flour. add 2 to 3 pinches of salt and mix it with the flour. then add about ½ cup hot water.
2. with a spoon, mix the water with the jowar flour.
3. add remaining ¼ cup water more and again mix. overall i added ¾ cup water. however, the water amount depends on the type of flour, whether it is fine or slighlty coarse. hence add accordingly.
4. when the heat is enough to handle, then knead the dough with your hands. knead very well. if the dough feels sticky or pasty, then add some more of the jowar flour. cover and keep the dough aside, till it comes at room temperature.
5. now make small to medium sized balls of the dough. sprinkle a good amount of jowar flour on the rolling board. flatten a ball and place it on the flour. add some more flour on top.
6. with your palms, lightly press as well as rotate the roti. add more flour if required. if you are unable to do this way, then roll the dough ball between two butter papers or ziplock bag. you can also flatten the dough ball on a moist napkin.
7. now with a spatula gently lift up the roti.
8. then place jowar roti on a hot tava with the floured side facing you. spread some water all over the roti, on this side with your fingers.
9. let the base cook ¼th and then flip the roti.
10. allow this watered side to cook till you see light brown spots.
11. with a pair of tongs lift the roti, invert and then place it on the fire. the roti or bhakri will begin to puff up.
12. invert and cook the other side of the roti on the flame.
13. when you see some black spots and the roti cooked well, remove and place in a roti basket.
14. serve these rotis hot or warm with a regional indian veggie dish or a legume dish. if you want you can spread some ghee or white butter on the jowar rotis.

NOTES

the recipe can be doubled as well as tripled.

3.2.2925

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