Jowar Roti (Sorghum Roti), also popularly known as Bhakri in Maharashtra and Jolada Rotti in Kannada, is a traditional Indian flatbread. Originating from regions in western India where Jowar (sorghum) is commonly grown, this nutritious, gluten-free bread is a staple in Maharashtrian, Goa, South Gujarat and North Karnataka diets. Jowar Roti is renowned not only for its delightful taste but also for its impressive nutritional profile. In Maharashtra, it's typically enjoyed with spicy curries or chutneys, showcasing the local flavours of this wholesome bread in everyday meals.
Jowar Roti Recipe: Here’s a step-by-step guide to making healthy Jowar Roti or Jowar Bhakri at home.
Ingredients:
- Jowar Flour: 1 cup
- Warm water: 3/4 Cup (adjust as per flour fineness or coarseness)
- Salt: a pinch (optional)
- Jowar Flour for dusting (as needed)
Instructions:
- Heat the Water: Warm up 3/4 cup of water in a pan, heating it just enough to get it warm without bringing it to a boil.
- Prepare the Dough:
- Take 1 cup of Jowar flour in a large mixing bowl or non-stick kadai.
- Add salt and mix it well with Jowar Atta.
- Then Gradually add warm water. Use a spoon or spatula to stir and mix Jowar atta with the water. Since Jowar flour lacks gluten, warm water is added to help the flour come together more easily, It helps in binding the dough and adding more elasticity to it. The soft, pliable dough is easier to work with.
- Wait for 2-5 minutes for the mixture has slightly cooled down, then knead the dough with your hands. The dough should be slightly warm when you knead it. If the dough feels sticky or pasty, then add some more of the jowar atta. Cover and keep the dough aside, till it comes at room temperature.
- Create Dough Balls: Divide the dough into small balls of equal size.
- Shape the Dough balls into roti. Take a small dough ball and dust it with the flour. Flatten the dough ball using any of the 2 methods to preventing the dough from sticking to your rolling pin or platform.
- Patting with your palms: Patting the dough and pressing it flat with hands is a traditional method of making Jowar Bhakri.
- Rolling between two sheets of plastic: Place a ball of Jowar dough between two sheets of plastic or butter paper. Then, gently roll it out with a rolling pin. This method helps in achieving a uniformly thin roti without it sticking to the rolling surface or tearing apart. Using sheets can make this process cleaner and more manageable, especially for beginners.
- Cook Jowar Roti:
- Heat a tava (griddle) and place the rolled-out roti on it.
- Cook on medium flame until small dots appear, then flip and cook the other side for 1 minute.
- Now cook it on open flame. The roti will puff up and brown spots will start appearing on the roti.
- Repeat the above steps for all the rotis.
- Serve and Eat: Serve the Jowar roti warm with your favourite curry or sabzi. If you want you can spread some ghee or white butter on the roti.
- Traditional Pairing Options: Maharashtrian based curry to go with it like batata rassa, vangi rassa, mixed sprouts curry, veg Kolhapuri, bharli vangi (stuffed brinjal), Besan Pitla, or usal.
- Other Pairing Gravies: Baingan Bharta, Rajma Masala, Dal Fry
Jowar Roti not only brings a unique flavour to your table but also packs a punch of health benefits. It's gluten-free, rich in fibre, loaded with essential nutrients, and has lower Glycemic Index than wheat and refined flour roti, making it a fantastic choice for anyone looking to maintain a healthy, balanced diet.
As you savour the earthy taste of Roti made from Jowar Atta, remember that each bite is a step towards a healthier lifestyle. Enjoy the simplicity and goodness of Jowar Roti and let it bring warmth and nutrition to your meals!
Happy Cooking and Healthy Meal!
