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Protein-packed pithla with jowar roti – a wholesome, homestyle meal that's both hearty and delicious.
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.
Serving size: 1 serving
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.
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.
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.
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Serving size: 1 serving
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Protein-packed pithla with jowar roti – a wholesome, homestyle meal that's both hearty and delicious.
This indian dish is perfect for dinner. With 443.6 calories and 14.219999999999999g of protein per serving, it's a high-fiber, gut-friendly option for your meal plan.
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.
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.
In a mixing bowl, combine the besan with 3 cups of water. Whisk vigorously for 1-2 minutes until you have a completely smooth, lump-free slurry. Set this aside.
Heat oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the mustard seeds. When they begin to splutter (about 30 seconds), add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until fragrant.
Add the finely chopped onion, green chillies, and ginger-garlic paste to the pan. Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
Stir in the turmeric powder and optional red chilli powder. Cook for 30 seconds, stirring to prevent the spices from burning.
Reduce the heat to low. Give the besan slurry one final whisk and slowly pour it into the pan in a steady stream, while stirring continuously with your other hand. This step is crucial to prevent lumps from forming.
Add salt and mix well. Increase the heat to medium-low and continue to cook for 6-8 minutes, stirring frequently to prevent it from sticking to the bottom. The mixture will thicken, and the raw smell of besan will disappear. It's ready when it becomes glossy and starts to pull away from the sides of the pan.
Turn off the heat. Stir in the fresh lemon juice and garnish with chopped coriander leaves. Serve immediately while hot with bhakri, chapati, or steamed rice.
