Jowar Roti

I made rotis from the jowar puttu flour that I had bought ready from store; puttu flour renders extra soft rotis compared to usual jowar flour. In north Karnataka, jowar roti is prepared like the phulkas and are considered as one of their staples. However, I had made ‘adai’ like rotis patted by hands that are thicker and slightly chewy. It is a quick rainy season dinner and Kundan liked it well with butter and jaggery.

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Ingredients:

1.     Jowar flour – 3 cups

2.     Salt to taste

3.     Oil – 1 tbsp + for greasing

4.     Coriander chopped – One fistful

5.     Green chilies – 2

6.     Onion – 1

7.     Asafoetida – 1 pinch

Method:

Step 1: Take jowar flour in a mixing bowl; add a spoon of oil, salt, asafoetida, chopped onion and coriander and knead well with luke warm water.

Step 2: Rest the dough for 15 minutes.

Step 3: Divide the dough into medium sized portions and roll them into balls.

Step 4: Grease a plastic sheet and grease fingers also with some oil and pat the dough ball over the surface with fingers to get 5mm thickness circle.

Step 5: Heat the tawa, grease with some oil or butter and roast the jowar roti on both the sides until well cooked.

Step 6: Serve with a dollop of butter and jaggery. Any thokku goes well with this roti.