Jowar Roti Recipe – Easy Tips n Tricks | How To Make Jowar Roti or Bhakri – Sorghum Millet Roti. Here’s how to make Jowar Roti …
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Jowar Roti Recipe – Easy Tips and Tricks
Jowar roti, also known as bhakri, is a popular Indian flatbread made from sorghum flour. This gluten-free option is not only healthy but also delicious, making it a staple in various regional cuisines. Whether served with curries, vegetables, or simply butter, jowar roti is a delightful addition to any meal. Here’s a step-by-step guide to making soft and fluffy jowar roti along with some helpful tips and tricks.
Ingredients
- 2 cups jowar flour (sorghum flour)
- 1 cup warm water (adjust as needed)
- Salt to taste (optional)
- Ghee or butter (for serving, optional)
Instructions
Step 1: Prepare the Dough
Mix the Flour: In a large mixing bowl, add the jowar flour. If desired, mix in salt for added flavor.
Add Water: Gradually add warm water to the flour. Mix with your fingers until it begins to come together.
Knead the Dough: Knead the mixture gently until it becomes a smooth, pliable dough. If it’s too dry, add a little more warm water. Avoid over-kneading, as jowar flour can become crumbly.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for about 15-30 minutes. This helps in making it easier to roll out.
Step 2: Rolling the Roti
Divide the Dough: After resting, divide the dough into small, equal portions (about the size of a golf ball).
Shape the Balls: Roll each portion into a smooth ball.
Flatten the Ball: Dust a rolling surface with a little extra jowar flour. Place a dough ball on it and flatten it slightly with your palm.
- Roll the Roti: Using a rolling pin, gently roll the dough into a circle about 6-7 inches in diameter. Ensure the thickness is even. If the dough sticks, dust it lightly with more flour.
Step 3: Cooking the Roti
Heat the Tawa: Preheat a flat griddle (tawa) over medium heat.
Cook the Roti: Carefully place the rolled-out roti on the hot tawa. Cook for about 30 seconds until small bubbles form on the surface.
Flip the Roti: Turn the roti over using tongs. Cook for another 30 seconds or until you see light brown spots forming.
Puffing the Roti: To puff up the roti, you can gently press it down with a spatula or place it directly on an open flame for a few seconds. Flip it frequently until fully cooked.
- Remove and Serve: Once cooked, remove the roti from the tawa. Brush with ghee or butter if desired. Repeat the process for the remaining dough balls.
Tips and Tricks
Use Warm Water: Using warm water helps in better hydration of jowar flour, resulting in a softer dough.
Resting the Dough: Allowing the dough to rest is crucial for easier rolling and better texture.
Rolling Technique: Use gentle pressure while rolling; too much force can cause the roti to crack.
Storage: Keep cooked rotis in a clean kitchen towel to retain warmth and moisture.
- Cooking on Tawa: Ensure the tawa is adequately heated for even cooking and a better texture.
Serving Suggestions
Pair jowar roti with a variety of side dishes such as:
- Vegetable Curries: Serve with sabzi or dry vegetable dishes.
- Dals: Enjoy with flavorful lentil dishes.
- Pickles and Raita: Add some zing with pickles or yogurt-based raita.
Jowar roti is not just healthy and nutritious; it’s also a wholesome meal option that can be enjoyed by everyone, including those with gluten sensitivities. With these practical tips and a straightforward recipe, you’ll be able to make perfect jowar roti at home in no time. Enjoy your culinary adventure!
