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A rustic, gluten-free Indian flatbread made from sorghum flour. This wholesome and soft bread is a staple in Maharashtra and pairs perfectly with spicy curries, vegetables, and lentils.
Prepare the Dough
Shape the Rotis
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A rustic, gluten-free Indian flatbread made from sorghum flour. This wholesome and soft bread is a staple in Maharashtra and pairs perfectly with spicy curries, vegetables, and lentils.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 247.62 calories per serving with 6.85g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Rotis
Serve Hot
Add 1 tablespoon of finely chopped cilantro (coriander leaves) or mint leaves to the dough for a fresh, herby flavor.
Incorporate 1/2 teaspoon of carom seeds (ajwain) or cumin seeds into the flour for added aroma and digestive benefits.
Mix in 1/4 cup of grated beetroot or spinach puree (ensure to reduce water accordingly) for a colorful and nutritious variation.
Jowar is naturally gluten-free, making it an excellent choice for individuals with celiac disease or gluten sensitivity. It provides a wholesome alternative to wheat-based breads.
High in dietary fiber, Jowar Roti promotes healthy digestion, prevents constipation, and helps you feel full for longer, which can aid in weight management.
Sorghum has a lower glycemic index compared to refined flours. The complex carbohydrates are digested slowly, preventing sudden spikes in blood sugar levels.
Jowar is a good source of essential minerals like magnesium, which is crucial for bone health and heart function, as well as iron and phosphorus.
A typical medium-sized Jowar ki Roti (without ghee) contains approximately 80-95 calories, primarily from complex carbohydrates and fiber.
Yes, it is very healthy. Jowar is a gluten-free grain rich in fiber, protein, and essential minerals like magnesium and iron. It aids digestion, helps manage blood sugar levels, and is good for heart health.
This usually happens for two main reasons: the dough is too dry, or it hasn't been kneaded enough. Ensure you use boiling water and knead the dough for at least 7-8 minutes until it's very smooth and pliable. If it feels dry, wet your hands with warm water and knead again.
It is highly recommended to make Jowar Roti with freshly prepared dough. The dough tends to dry out and become stiff if stored, making it difficult to roll. If you must, store it in an airtight container for a maximum of 1-2 hours at room temperature.
Puffing depends on even thickness and correct heat. Ensure the roti is patted to a uniform thickness. The tawa should be hot, and the flame for puffing should be medium-high. If you don't have a gas flame, press the roti gently with a clean, folded cloth on the tawa after the second flip to encourage it to puff.