Masala Jowar Roti or Masala Jolada Roti is an Indian flatbread, made using sorghum or jowar flour and spices. It can be had as is or with a pickle. Here is how to make Masala Jowar Roti.
Jowar Roti or Jolada Roti is an Indian flatbread, made using sorghum or jowar flour. Unlike wheat, Jowar is naturally gluten-free and is therefore considered very good for health and well-being. A uniqueness of this roti, is the traditional way of preparation, flattening it with the hands till it becomes big.
This is very similar to the way elders prepared it in the villages before the advent of refined wheat flour and chapattis. Masala Jowar Roti incorporates some vegetables into the roti, making it extra nutritious.
The spices of cumin powder, sesame seeds and green chillies, add a special taste to it. This masala Jowar roti can be enjoyed with some dry sabji like Veg Tikki Masala, with Mango Pickle and some raw onions on the side. Here is how to make Masala Jowar Roti.
Masala Jowar Roti Recipe
Masala Jowar Roti
Masala Jowar Roti or Masala Jolada Roti is an Indian flatbread, made using sorghum or jowar flour and spices. It can be had as is or with a pickle.
- 2 cups Jowar / Sorgum flour
- 1/2 cup Whole wheat flour
- 1/2 cup Onion Finely chopped
- 1/2 cup Cucumber Grated
- 1/4 cup Carrot Grated
- 1 tsp Green chilli Finely chopped
- 2 tbsp Fresh coriander Chopped
- 2 tsp Sesame seeds
- 1/2 tsp 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.
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