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This is a perfectly traditional and homely roti that is both satiating and incredibly tasty. It is very filling and makes a wonderful meal when served with kadhi or dal and a subzi .
The Jowar Roti is easy to make and uses minimal ingredients. You don’t even need oil to knead the dough. However, there is a trick to getting it right, and that is revealed in step 1 of this recipe... you need to mix the flour in boiling water and let it cool before kneading.
After that, you can roll the dough using your hands or with a rolling pin, whichever is convenient for you. Enjoy it hot and fresh off the tava.
Also try other rotis like Bajra Roti and Makai Ki Roti .
- Heat ¾ cup of water in a deep non-stick pan, switch off the flame, add the jowar flour and mix well. Keep aside to cool slightly.
- Transfer the mixture into a deep bowl and knead into a soft dough using 1 to 2 tbsp of water if needed.
- Divide the dough into 7 equal portions.
- Take a portion the dough, flatten it slightly and place it on a dusted rolling board and roll with your hands into a 125 mm. (5”) diameter circle.
- Heat a non-stick tava (griddle) on a medium flame and when hot, place the roti gently over it.
- Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
- Cook it on an open flame till it puffs up and brown spots appear on both the sides.
- Repeat steps 4 to 7 to make 6 more rotis.
- Serve immediately.
Nutrient values (Abbrv) per roti
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