Popular in Karnataka and Maharashtra, Jowar Bhakri makes for a great roti for your everyday meals. It’s healthy, filling, and most importantly, gluten-free. Here is how to make it.
If you are looking for Indian Bread variations, then try some of these too – Khamiri Roti, Makki Ki Roti, Tandoori Roti, Punjabi Missi Roti, Masala Jowar Roti, and Bajre Ki Roti.
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About This Recipe
Jowar Bhakri is an Indian gluten-free unleavened flatbread (roti) that makes a healthy choice to serve for your everyday meals. Jowar is also known as sorghum flour and it is a millet. This grain is gluten-free and full of natural fibers hence very good for people with diabetes.
Jowar Bhakri is also known by the name of Jowar Roti, Jolada Roti, Jwarichi Bhakri, or Jonna Roti. This healthy roti is a part of everyday meals when it comes to Maharashtra, North Karnataka, Goa households, and even some parts of Gujarat and Rajasthan.
It has a soft texture and it doesn’t become hard on keeping. So you can make them beforehand and when ready to serve, reheat it over direct flame and serve.
Jowar Roti is not prepared like your normal roti. It has a little different technique, as there is no gluten in it, it might break while making using a rolling pin. And therefore, it is rolled using hands and not a rolling pin.
If you find it difficult, you can start by making a small roti and if you feel that it is going well, then expand it and thin it out using your hands. Also make sure that you use only hot water while kneading, as it helps in binding the flour together.
While preparing the dough, knead only the amount you want for one Jolada Roti. Once it is shaped and placed on tawa, knead the Jowar flour for another roti. If you prepare the entire flour together, it might get dry and won’t give you the best results and there is also a chance that the roti will break.
In my home, we prepare Jowar Roti and Ragi Roti in summers and Makki ki Roti and Bajre ki Roti during the winters. Rajgira Paratha and Kuttu ka Paratha are made for vrat days when grains are not permitted.
This Jowar Bhakri or Sorghum Bhakri is,
- Vegan
- Gluten-Free
- Nutritious
- A great choice for Winters
- Filling & Wholesome
- Great for Diabetic patients
Ingredients
To make Jowar Bhakri, you need just 3 ingredients – Jowar Flour, Warm Water and Salt.
You will find Jowar Flour at any grocery store nowadays, but if you cannot find it you can even order it online from portals such as Amazon, Big Basket, etc. Make sure to use fresh flour. If the flour is kept for too long, it might turn bitter.
Also use only warm water to make Jolada Roti, as it helps in binding the flour together.
How to make Jowar Bhakri?
Add 2 cups of jowar flour and ½ tsp salt in a large flat bowl and mix well. In India, we use a large flat plate called parat to knead the dough. To make the best jowar roti, make sure that the flour is fresh.
Make a well in the center and add ½ cup of hot water in that well. Adding hot water to the flour will make it easier to work with.
Mix the water and the flour using a spoon.
Add some more warm water and knead to make a soft dough. Knead the dough well until it is smooth. The amount of water required to knead the dough will depend upon the quality of the flour.
Take a small ball from the dough and make a round. Keep the remaining dough covered with a moist cloth.
Sprinkle jowar flour on the working surface generously and roll the dough ball using pressure from your fingers. Keep rotating the roti while flattening it. You can also roll the roti in between two sheets of parchment paper.
Heat a griddle over medium heat. Transfer the roti on a hot griddle with the floured side on top and apply some water on top of it.
Cook until brown spots appear on the bottom side. Flip the roti using a tong and cook until brown spots appear on the other side too.
Now using a pair of tongs, cook the roti on direct flame until it puffs up from both the sides.
Apply ghee generously over jowar bhakri and serve hot.
Health Benefits of Jowar Flour
Jowar is a gluten-free grain and hence, it is a great roti to include in your meals if your allergic to gluten.
It is also great for diabetic patients. Jowar is said to be a complex carb, which takes a longer time to absorb in the bloodstream and doesn’t cause a spike in insulin.
It is also said to be anti inflammatory, which is great for your overall health.
Rich in Protein, Iron, Magnesium, Folic Acid, and Fibre, giving you more reasons to include it in everyday meals.
As it is rich in Potassium too, it helps control the blood pressure too. It is also considered good for bones, as it is rich in Phosphorus.
Serving Suggestions
You can serve this Jowar Bhakri, with any Indian Sabzi or Curry. Traditionally, it is served with Thecha, Zunka, Pitla, or spicy Mutton Curries.
You can also serve it with any Maharashtrian Bhaji and chutney and sliced Kanda on the side.
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Recipe Card
Jowar Bhakri Recipe
Instructions
- Add 2 cups of jowar flour and ½ tsp salt in a large flat bowl and mix well. In India, we use a large flat plate called parat to knead the dough. To make the best jowar roti, make sure that the flour is fresh.
- Make a well in the center and add ½ cup of hot water in that well. Adding hot water to the flour will make it easier to work with.
- Mix the water and the flour using a spoon.
- Add some more warm water and knead to make a soft dough. Knead the dough well until it is smooth. The amount of water required to knead the dough will depend upon the quality of the flour.
- Take a small ball from the dough and make a round. Keep the remaining dough covered with a moist cloth.
- Sprinkle jowar flour on the working surface generously and roll the dough ball using pressure from your fingers. Keep rotating the roti while flattening it. You can also roll the roti in between two sheets of parchment paper.
- Heat a griddle over medium heat. Transfer the roti on a hot griddle with the floured side on top and apply some water on top of it.
- Cook until brown spots appear on the bottom side. Flip the roti using a tong and cook until brown spots appear on the other side too.
- Now using a pair of tongs, cook the roti on the direct flame until it puffs up from both sides.
- Apply ghee generously over jowar bhakri and serve hot.
