Meena's Taste Mantra

Jowar Bhakri | Cholam Roti | Sorghum Flat bread

Jowar Bhakri is a very nutritious oil free gluten free Indian flatbread. Very filling and tastes amazing with just an onion and green chilli! We love this Jowar Bhakri with Masala Baingan. Today Amma tried a new combination of pairing Jowar Bhakri with Soya Chunk Kadhi!

Ingredients:

1 cup Jowar | Cholam | Sorghum Flour

1 cup Water, lukewarm (approximately)

2 tblsp Jowar | Cholam | Sorghum Flour, for dusting while making the Roti

To taste Salt

Method:

Keep 1 cup of lukewarm water ready. We need to incorporate this little by little. Depending upon the quality of the flour we need to add water.
In a mixing bowl, add the jowar flour and salt. Add little water and mash and knead the dough. The dough should be pliable such that you can flatten them with your palms to make roti. make 4 equal portions of the dough.
Place a non-stick tava on gas. When the tava is hot, reduce the flame to medium.
Take a polythene paper and place on the rolling board. Dust with some jowar flour. Take one portion of the dough. Knead it well for about a minute and then make a roundel of it. Flatten it and place on the polythene paper. Gently with your palm, flatten it to make a 4" diameter roti.
Gently place this rolled roti on the tava. Wet a piece of cloth and slowly moisten the top of the roti.
After a minute, flip gently to the other side. Gently press the jowar roti with the spatula so that the jowar roti puffs a bit. Flip to the other side once its puffed and after a second transfer to serving plate.
Make the remaing rotis in the same manner. It is very important to knead the dough for a minute before rolling it into a roti!
Serve these hot Jowar Roti with fresh spring onion, Pickle, Masala Baingan.

A well rounded flavour…simply tasty and sure to leave a content smile on your lips!

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.