Jowar roti

JOWAR  [sorghum ]  KI ROTI  [ bhakri ] JONNA ROTI / JOLADA ROTI

Jolada rotti is an unleavened Indian bread made out of jowar. It is coarser than a roti. It can be either soft or hard in texture, compared to a khakhra or cracker with respect to hardness. The name literally translates into sorghum bread, jolada rotti is also called as jwarichi Bhakri in neighboring Maharastra. 

INGREDIENTS

• Jowar [ sorghum ] flour – 2 or 3 cup
• Salt as required
• Warm water to knead

METHOD

Take flour + salt in a plate.

Add water gradually and knead it into a dough.

Divide the dough into equal portions.[ little big ]

Roll each portion into balls.

Take one ball and make a small disc with hands .

Dust the rolling board / kitchen platform with dry flour.

Place the disc on it ,start patting it with your hands till you get a circular roti.

Place the roti on a hot tava ,rub little water on the top part.

Cook till the water evaporates.

Now flip the roti and cook for few minutes .

Now again flip and press the edges with a cloth or a spatula to allow it to puff.

Cook it evenly from all sides.

Serve hot with any side dish  /non veg gravy /chutneys.

Video showing hoe to pat the rotis . Same procedure for rice or raagi bhakri.

NOTES

1. It takes time to cook compared to regular wheat chapatti.
2. It is very soft in texture.
3. If the dough becomes loose ,add more flour and knead.
4. Goes well with non veg gravies.

Health benefits of jowar

• Improves digestion. Jowar contains a good amount of fibre, around 48 per cent of what is required by our body on daily basis.
• It fights against free radicals.
• Boosts immunity.
• Improves heart health.
• It is gluten free. …
• Rich source of protein.
• Controls blood sugar level.

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