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: 2 pieces
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 rich and tangy tomato curry from Hyderabad, thickened with a creamy paste of roasted peanuts and sesame seeds. This flavorful dish is a perfect side for rice or rotis, offering a unique nutty twist to a classic tomato base.
Fiber-rich Jowar Roti with tangy Tamate ka Kut – a homestyle, energy-giving start to your day!
This hyderabadi dish is perfect for breakfast. With 496.16999999999996 calories and 13.89g 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.
234cal
6gprotein
15gcarbs
19gfat
Ingredients
0.25 cup Peanuts (raw and unsalted)
2 tbsp Sesame Seeds (white sesame seeds)
600 g Tomatoes (about 5-6 medium, pureed)
1 pcs Onion (large, finely chopped)
3 tbsp Vegetable Oil
1 tbsp Ginger-Garlic Paste
2 pcs Green Chili (slit lengthwise)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (use Kashmiri for color, adjust to taste)
1 tsp Coriander Powder
0.5 tsp Cumin Powder
1 tsp Mustard Seeds
1 tsp Cumin Seeds
10 pcs Curry Leaves (fresh)
2 pcs Dried Red Chili (broken in half)
1.25 tsp Salt (or to taste)
1.5 cup Water (use hot water for best results)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Roast and Grind the Nut Paste
In a dry pan over low-medium heat, roast the peanuts for 3-4 minutes until they are fragrant and have light brown spots.
Add the sesame seeds and continue to roast for another 1-2 minutes until they start to pop. Be careful not to burn them.
Remove the mixture from the heat and allow it to cool completely.
Transfer the cooled peanuts and sesame seeds to a grinder. Grind to a fine powder, then add 3-4 tablespoons of water to form a smooth, thick paste. Set aside.
2
Prepare the Tadka and Sauté Onions
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds.
Add the broken dried red chilies and fresh curry leaves. Sauté for 15-20 seconds until fragrant.
Add the finely chopped onion and sauté for 7-8 minutes, stirring occasionally, until it turns soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Pour in the tomato puree. Add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
Mix everything thoroughly. Cook the masala on medium-low heat for 10-12 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the sides.
4
Combine Paste and Simmer the Curry
Add the prepared peanut-sesame paste to the pan. Stir continuously and cook for 2-3 minutes to toast the paste and remove any raw taste.
Gradually pour in 1.5 cups of hot water while stirring constantly to prevent any lumps from forming.
Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes.
Stir occasionally to prevent the paste from sticking to the bottom. The curry is ready when it has thickened and a layer of oil floats on top.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving. Serve hot with steamed rice, bagara khana, roti, or phulka.
