Loading...
A rustic, gluten-free flatbread from Gujarat made with sorghum flour. These soft yet slightly crisp rotlas are traditionally patted by hand and taste divine with a dollop of ghee.
Prepare the Dough
Shape the Rotlas
A classic Gujarati tea-time snack! These crispy, savory fried noodles are made from chickpea flour and seasoned with a blend of aromatic spices. Perfectly crunchy and addictive, they are a must-try.
Crisp and savory pearl millet flatbread bites, spiced with ajwain and sesame seeds. A healthy, gluten-free Gujarati snack, also known as 'Bajra na Vada' or 'Dhebra', perfect with yogurt or pickle. Ready in about 35 minutes.
A classic Gujarati dish, this tomato ras is a simple, soupy curry with a delightful balance of tangy, sweet, and savory flavors. It's made with ripe tomatoes and basic spices, coming together in under 30 minutes for a perfect weeknight meal.
A unique Gujarati kadhi from the Bhatia community, this version gets its creamy texture from ground moong dal instead of besan. It’s a delightful sweet and tangy curry, perfect with steamed rice.
A rustic, gluten-free flatbread from Gujarat made with sorghum flour. These soft yet slightly crisp rotlas are traditionally patted by hand and taste divine with a dollop of ghee.
This gujarati recipe takes 35 minutes to prepare and yields 4 servings. At 276.84 calories per serving with 6.85g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Rotlas
Serve
Add 2 tablespoons of finely chopped fresh fenugreek leaves (methi), cilantro, or dill leaves to the dough for an aromatic twist.
Incorporate 1 teaspoon of green chili-ginger paste and 1/2 teaspoon of carom seeds (ajwain) into the flour for a mild, spicy flavor.
Mix in 1/4 cup of finely grated carrot or bottle gourd (lauki) into the dough. Squeeze out excess water from the vegetable before adding.
Jowar (sorghum) is a gluten-free grain, making these rotlas an excellent and safe choice for individuals with celiac disease or gluten sensitivity.
High in fiber, Jowar Rotla promotes healthy digestion, helps prevent constipation, and contributes to a feeling of fullness, which can aid in weight management.
Jowar has a lower glycemic index compared to refined flours and wheat. This means it releases sugar into the bloodstream more slowly, helping to manage blood sugar levels effectively.
Sorghum is a good source of essential nutrients like magnesium, which is vital for bone health, and antioxidants that help fight inflammation in the body.
Cracking is usually caused by two things: the dough is too dry, or it hasn't been kneaded enough. Ensure you add enough hot water to make a soft, pliable dough and knead it for at least 5-7 minutes until it's completely smooth.
Yes, absolutely. If you're not comfortable with hand-patting, place the dough ball between two sheets of parchment paper or inside a large ziplock bag and gently roll it out with a rolling pin to the desired thickness.
Yes, Jowar Rotla is very healthy. It is naturally gluten-free, making it an excellent choice for those with gluten intolerance. It's also rich in dietary fiber, which aids digestion, and has a lower glycemic index than wheat, making it beneficial for managing blood sugar levels.
One Jowar Rotla (made from this recipe, including the ghee for serving) contains approximately 135-140 calories. It's a nutritious and relatively low-calorie option compared to other breads.
To store leftovers, let them cool completely, then wrap them in aluminum foil or a clean kitchen towel and place them in an airtight container. They can be refrigerated for up to 2 days. To reheat, warm them on a tawa over low heat until soft.
A rotla may not puff if there are cracks or holes, if it's not cooked evenly on both sides before the final puffing stage, or if the tawa temperature is incorrect. Ensure the rotla is sealed at the edges and cooked properly on both sides before gently pressing with a cloth to trap the steam inside.