Masala Jowar Roti is the spiced version of classic Jowar Roti. Serve it with dal, curry or sabzi. Here is how to make it.
About This Recipe
This Masala Jowar Roti (Masala Jolada Roti) is a spiced version of traditional jowar roti. Apart from jowar and whole wheat flour, it has onion, green chillies, carrots and a few more simple ingredients.
It is delicious, nutritious and is very beneficial to include in your summer meals. Serve it for your everyday meals with dal, kadhi or sabzi of your choice or just have it as a snack with your evening tea.
You will need just a few basic ingredients to make masala jowar roti – jowar flour, whole wheat flour, onion, veggies, green chillies, fresh coriander, sesame seeds, roasted cumin powder, salt and oil.
You will easily find jowar or sorghum flour in your grocery stores. You can also make it by grinding white millet or jowar at home.
I have used cucumber and carrot, but you can add in more veggies such as grated beetroot, bell peppers, spinach etc to make it more wholesome. In winters, you can also add in fresh methi or fenugreek leaves in the roti.
Adjust the amount of green chillies depending on how spicy you want the roti to be.
This masala jolada roti tastes great with almost everything. Be it a dal, kadhi, curry or a simple stir fry or sabzi. It also tastes great with a bowl of curd or raita.
You can also have it as a snack with your evening cup of tea or coffee.
I would suggest you to serve it right out of the griddle – hot & crisp. Leftovers can be stored in a foil or an airtight container for about a day. Reheat it on a griddle or microwave before serving.
Masala Jowar Roti
- 2 cups Jowar / Sorgum flour
- ½ cup Whole wheat flour
- ½ cup Onion (Finely chopped)
- ½ cup Cucumber (Grated)
- ¼ cup Carrot (Grated)
- 1 teaspoon Green chilli (Finely chopped)
- 2 tablespoon Fresh coriander (Chopped)
- 2 teaspoon Sesame seeds
- ½ teaspoon Roasted cumin powder
- Salt (To taste)
- Oil (For frying)
- Add all the ingredients in a bowl and mix well using your fingertips.
- Slowly add warm water and make a soft dough.
- Cover the dough and keep aside for 10 minutes.
- Heat a griddle.
- Make a big lemon size ball from the dough.
- Keep it on a aluminium foil and gently pat to make a 5-6 inch roti.
- Wet your hands in between patting the roti.
- Make a hole in the centre using a finger.
- Transfer the roti on the griddle along with the foil with the roti side down.
- Cover the roti and let the roti cook for 2-3 minutes.
- Remove the foil and gently flip the roti.
- Pour some oil in the hole and over the roti and cook until golden brown spots appear all over.
- Serve hot with chutney, raita or any curry.