Ambaday Ki Bhaji with Jowar ki Roti

Ingredients

• 2 cup Jowar Flour
• 1.5 cup Hot Water (or as needed)
• 0.5 tsp Salt
• 1 tbsp Ghee (optional, for serving)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl or 'parat', combine 2 cups of jowar flour and salt. Mix them well.
   • Bring 1.5 cups of water to a rolling boil. Using hot water is the key to a soft, pliable dough.
   • Gradually pour the boiling water into the flour, mixing with a spoon or spatula until a crumbly, shaggy dough forms.
   • Cover the bowl and let the dough rest for 5-7 minutes. This allows the flour to absorb the steam and soften.
   • Once the dough is cool enough to handle, begin kneading. Use the heel of your palm to knead for 7-8 minutes until it becomes completely smooth, soft, and crack-free. This step is crucial for preventing the rotis from breaking.
2. 2

   Shape the Rotis

   • Divide the smooth dough into 8 equal portions and roll them into crack-free balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
   • Take one dough ball and flatten it between your palms. Lightly dust your work surface and the dough ball with some dry jowar flour.
   • Begin patting the dough gently with your fingertips and palm, rotating it simultaneously to form an even circle of about 5-6 inches in diameter. If you are a beginner, you can use a rolling pin very lightly.
3. 3

   Cook the Rotis

   • Heat a cast-iron tawa (griddle) over medium-high heat. The tawa must be sufficiently hot before you place the roti on it.
   • Carefully lift the patted roti and place it on the hot tawa.
   • Cook the first side for about 45-60 seconds, or until you see small bubbles start to form on the surface.
   • Flip the roti and cook the other side for another minute.
   • Using a pair of tongs, carefully lift the roti and place it directly on a medium-high gas flame. It should puff up beautifully within seconds.
   • Quickly flip it to cook the other side on the flame for just 5-10 seconds. Avoid charring it.
4. 4

   Serve Hot

   • Remove the puffed roti from the flame and place it in a casserole or a container lined with a clean kitchen towel to keep it soft.
   • If desired, smear a little ghee on top of the hot roti.
   • Repeat the shaping and cooking process for all the remaining dough balls.
   • Serve immediately with dal, vegetable curry, or chutney.