Valor Papdi nu Shaak with Jowar no Rotlo

Ingredients

• 250 g Jowar Flour (Also known as sorghum flour)
• 240 ml Hot Water (Use as needed, this is a starting amount)
• 1 tsp Salt
• 2 tbsp Ghee (For serving)

Instructions

1. 1

   Prepare the Dough

   • In a wide bowl or 'parat', combine the jowar flour and salt. Mix well.
   • Pour in about 3/4 of the hot water. Use a spoon or spatula to mix, as the water is hot. The mixture will be crumbly.
   • Once it's cool enough to touch, gather the mixture together into a rough dough. Do not knead the entire dough at this stage.
2. 2

   Knead Individual Portions

   • Take about 1/4 of the dough (enough for two rotlos). Keep the rest of the dough covered with a damp cloth.
   • Sprinkle a few drops of water on the portion and begin to knead it using the heel of your palm. Push and stretch the dough for 2-3 minutes until it becomes very smooth, pliable, and crack-free, like soft clay. This step is critical for soft rotlos.
   • Divide the kneaded portion into two equal smooth balls.
3. 3

   Shape the Rotlo

   • Dust your palms and a clean, flat surface with a little dry jowar flour.
   • Take one dough ball and flatten it slightly. Place it on your non-dominant palm or on the floured surface.
   • Using the fingers of your other hand, gently pat and press the dough, rotating it simultaneously to form an even circle of about 5-6 inches in diameter. If this is difficult, you can roll it gently between two sheets of parchment paper.
4. 4

   Cook the Rotlo

   • Heat a tawa (griddle, preferably clay or cast iron) over medium-high heat. It should be quite hot.
   • Carefully lift the rotlo and place it on the hot tawa.
   • After about 45-60 seconds, the color on top will change slightly. Flip it over.
   • Cook the second side for about a minute. You may see some brown spots.
   • Using a pair of tongs, carefully lift the rotlo and place it directly on a medium-high open flame. It should puff up beautifully within seconds.
   • Flip it once on the flame to cook the other side for a few more seconds.
5. 5

   Serve

   • Remove the puffed rotlo from the flame and place it on a serving plate or in a roti basket.
   • Immediately apply a generous amount of ghee on top.
   • Repeat the kneading, shaping, and cooking process for the remaining dough, one portion at a time.
   • Serve hot with kathiyawadi shaak like sev tameta, baingan bharta, or simply with jaggery and garlic chutney.