Jowar Bhakri

 

Jowar in other words is called as Sorghum, it is a healthy millet option, Sorghum flour is naturally gluten-free and easily can be incorporated into a gluten-free diet, super rich in fiber, good for diabetes, high in Magnesium, iron and also lowers blood pressure and cholesterol. This jowar roti is usually common across Karnataka region and common across Maharashtra region. Serve with traditional Indian curries and chutneys. These rotis are best enjoyed hot fresh out of the tawa.

My Mom and Mom-in-law are an expert in making these rottis/ Bhakri. Very recently my Mom-in-law parceled the home ground jowar flour and lot of other goodies from India

Preparation Time	Cooking Time	Serves
3-4 Mins	10 mins	3 rotis

 

Ingredients:

o   1 Cup Jowar Flour

o   ¾  Cup hot water

o   Salt

Method:

o   Bring water to boil and set aside.

                YouTube Link: Jolada Rotti

o   In a bowl add 1 cup jollad hittu/ jowar flour Add salt according to your taste and mix well, then add about 1/2 cup hot water. When the heat is enough to handle, then knead the dough with your hands. Start kneading the dough and keep adding water to knead until a thick dough is formed. The dough should not be sticky and pasty. I almost added ¾ cup water. However, the water amount depends on the type of flour.

o   Take a small portion of the dough, make a round ball of the dough. Knead for couple more minutes. At the end, you should be able to make a ball without any breaks. If it breaks, add a little water and knead again. If it is too sticky, Add some flour. The consistency should be perfect for the perfect roti.

o   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. With your palms, lightly press as well as rotate the roti in circular motion. At last I used the rolling pin to evenly roll the roti.

o   Heat the tawa well. Place jowar roti on a hot tava with the floured side facing you. spread some water all over the roti, on this side with a kitchen towel or muslin cloth.

o   When the water evaporates, flip the roti.Cook the other side for few minutes.

o   Flip the roti again and press it so that the roti gets cooked well on all sides.

o   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. Flip the roti and cook all the sides until they are roasted well and you see dark brown spots. .

o   Serve these rotis hot with chutney powder/ curd / sprout sabji and relish