A rustic, gluten-free Indian flatbread made from sorghum flour. These soft, earthy rotis are a healthy alternative to wheat chapatis and pair wonderfully with spicy curries and dals.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
262cal
8gprotein
44gcarbs
8g
Ingredients
2 cup jowar atta
1.5 cup hot water (for kneading, adjust as needed)
0.5 tsp salt
2 tbsp ghee (for brushing, optional)
Instructions
1
In a large bowl, mix the jowar atta and salt. Boil the water and gradually add it to the flour, mixing with a spoon until a shaggy dough forms. Once it's cool enough to handle, knead for 5-7 minutes into a smooth, soft, and pliable dough. Cover with a damp cloth and let it rest for 10 minutes.
2
After resting, knead the dough again for a minute. Divide the dough into 8 equal-sized balls. Take one ball, flatten it slightly, and dust it generously with dry jowar atta.
3
Place the dusted ball on a clean, flat surface. Using your palm and fingers, gently pat and press the dough, rotating it simultaneously to form a thin, round roti about 5-6 inches in diameter. You can also use a rolling pin very gently, but traditional bhakri is hand-patted for better texture.
A classic Punjabi dish featuring smoky, fire-roasted eggplant mashed and cooked with a flavorful blend of onions, tomatoes, and aromatic spices. It's rustic, hearty, and pairs perfectly with hot rotis.
Fiber-rich Jowar Roti with smoky, aromatic Baingan Bharta – a soul-satisfying meal for any time!
This rajasthani dish is perfect for breakfast. With 450.76 calories and 11.3g of protein per serving, it's a high-fiber option for your meal plan.
fat
Heat a cast-iron tawa or flat pan over medium-high heat. Once hot, carefully lift the roti and place it on the tawa. Cook for about 45-60 seconds until you see small bubbles. Flip the roti and apply a thin layer of water on this top surface. Allow the second side to cook for 1-2 minutes until light brown spots appear.
5
Flip the roti one last time and press gently with a folded kitchen towel or a flat spatula to encourage it to puff up. For a fully puffed roti, you can carefully place it directly on a gas flame for a few seconds using tongs until it balloons. Remove from heat, brush with ghee if desired, and serve immediately. Repeat for the remaining dough balls.
188cal
3gprotein
19gcarbs
13gfat
Ingredients
1 large Eggplant (approx 800g, globe variety)
3 tbsp Mustard Oil
1 tsp Vegetable Oil (for greasing the eggplant)
1 tsp Cumin Seeds
2 medium Onion (finely chopped)
1 inch Ginger (finely chopped or grated)
6 cloves Garlic (finely chopped)
2 pcs Green Chili (finely chopped, adjust to taste)
3 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to spice preference)
1.5 tsp Coriander Powder
1.25 tsp Salt (or to taste)
0.75 tsp Garam Masala
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Fire-Roast the Eggplant
Wash and thoroughly dry the eggplant. Make 4-5 deep slits lengthwise into the eggplant without cutting all the way through.
Rub 1 tsp of vegetable oil all over the eggplant's skin. This helps the skin char evenly and peel off easily.
Place the eggplant directly on a medium gas flame. Using tongs, rotate it every 2-3 minutes to ensure it cooks evenly on all sides. Continue roasting for 12-15 minutes until the skin is completely blackened and charred, and the flesh feels very soft when poked with a knife.
Carefully remove the eggplant from the flame and place it on a plate. Let it cool for 10 minutes until it's safe to handle.
2
Prepare the Eggplant Pulp
Once the eggplant has cooled, gently peel off all the charred skin. The skin should come off easily. Discard the skin.
Place the roasted eggplant pulp in a bowl. Using a fork or a potato masher, mash it well to a coarse or smooth consistency, as you prefer. Set aside.
3
Sauté the Masala Base
Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it just begins to smoke. This step is important to remove the oil's pungency.
Reduce the heat slightly and add the cumin seeds. Let them sizzle and become fragrant for about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
Add the chopped ginger, garlic, and green chilies. Sauté for another minute until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 7-9 minutes, stirring and mashing with your spoon, until they break down completely and become soft and pulpy.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 3-4 minutes, stirring frequently, until the oil begins to separate from the mixture at the sides of the pan. This indicates the masala is well-cooked.
4
Combine and Finish the Bharta
Add the mashed eggplant pulp to the cooked masala in the pan.
Stir thoroughly to combine the eggplant with the spices, breaking up any large chunks.
Cook on low-medium heat for 5-7 minutes, stirring occasionally. This allows the smoky eggplant to absorb all the flavors of the masala.
Sprinkle the garam masala over the bharta and give it a final mix.
5
Garnish and Serve
Turn off the heat. Garnish generously with fresh chopped coriander leaves.
Serve Baingan Bharta hot with fresh roti, paratha, naan, or as a side with dal and rice.
