Jowar ki roti
AI-drafted · awaiting admin review
Hand-patted sorghum flatbreads, a staple of the Nimar region along the Narmada, eaten with dal, kadhi and chutneys.
Region: Madhya Pradesh (Nimar: Khargone, Khandwa, Barwani, Burhanpur)Occasion: Everyday mealTime: 30 minServes: 8 rotisVegan
Ingredients
- 2 cups jowar (sorghum) flour
- Salt to taste
- About 1 cup hot water
- A little dry flour for dusting
Method
- Mix the flour and salt and add hot water a little at a time, stirring with a spoon. When it is cool enough, knead well with the heel of your hand into a smooth dough.
- Take a ball of dough and pat it out on a floured board with your palm into a thin round, turning it as you go.
- Place on a hot tawa, wet side down after brushing the top with a little water. Cook until the water dries.
- Turn over and cook the other side, then puff it over a direct flame.
- Serve hot with dal, green chilli thecha, onion and buttermilk.
History
Jowar grows well in the hot, dry Nimar valley, and sorghum breads have long been the everyday bread of farming families there.
Significance
Jowar is gluten-free and filling. It was celebrated as one of the millets in the International Year of Millets in 2023.