Guntur Chicken Curry with Jonna Roti

Ingredients

• 2 cup Jowar Flour
• 1.5 cup Hot Water (boiling hot, adjust as needed)
• 0.5 tsp Salt
• 2 tsp Ghee (for serving (optional))

Instructions

1. 1

   Prepare the Dough

   • In a large, heatproof bowl, combine 2 cups of jowar flour and the salt. Mix well.
   • Bring 1.5 cups of water to a rolling boil. It is crucial that the water is very hot.
   • Carefully and gradually pour the boiling water into the flour mixture while stirring continuously with a wooden spoon or spatula until a shaggy, crumbly dough forms.
   • Cover the bowl and let the mixture sit for 4-5 minutes. This allows the flour to absorb the steam and soften.
   • Once the dough is cool enough to handle but still quite warm, begin kneading. Use the heel of your palm to knead for 5-7 minutes until the dough is completely smooth, soft, and pliable without any cracks.
2. 2

   Shape the Rotis

   • Divide the warm dough into 8 equal portions and roll them into smooth balls between your palms.
   • Keep the dough balls covered with a damp cloth to prevent them from drying out.
   • Generously dust a clean, flat surface with dry jowar flour. Take one dough ball, flatten it slightly, and coat it in the dry flour.
   • Using your fingertips and the palm of your hand, gently pat and press the dough, rotating it as you go, to form an even circle about 5-6 inches in diameter. Keep dusting with flour as needed to prevent sticking.
3. 3

   Cook the Rotis

   • Heat a cast-iron tawa or a flat griddle over medium-high heat. The tawa should be hot before you start.
   • Carefully lift the patted roti and place it on the hot tawa.
   • Cook for about 45-60 seconds. You will see the color change slightly.
   • Flip the roti. Now, dip a clean cloth or a silicone brush in water and lightly dab the surface of the roti. This creates steam and keeps the roti soft.
   • Cook this side for another 60-90 seconds until small brown spots appear.
4. 4

   Puff and Serve

   • Flip the roti one last time. Gently press the edges with a folded kitchen towel or a flat spatula to encourage it to puff up.
   • Alternatively, for a fully puffed roti, use tongs to carefully lift the roti off the tawa and place it directly on a medium-high open flame for a few seconds until it inflates like a balloon. Flip quickly to cook both sides.
   • Remove the cooked roti from the heat and, if desired, brush it with a little ghee.
   • Place the finished roti in a casserole dish or a container lined with a cloth to keep it warm and soft. Repeat for all remaining dough balls.
   • Serve immediately with your favorite curry, dal, or vegetable stir-fry.