Jowar or Sorghum it is known as has higher content of calcium. Besides calcium, it is also rich in iron, protein and fibre. In Maharashtra, Bhakri a kind of roti is made with this flour and served hot with chutney and a blob of butter. It is quite healthy and filling too. We can make jowar methi thepla, jowar paratha, jowar ka uttappa out of this.
Let us have a look at the recipe now:
1/2 cup jowar flour
Lukewarm water
very little salt (optional)
Method:
take the flour in a wide bottom vessel. add the lukewarm water slowly and make a dough out of it. divide into equal portions (i made two out of this). Heat a non stick tava, place one ball of the dough on the tava when it becomes hot. apply little water on your palm and pat the same and spread it on the tava. after spreading the same, apply water on top of it. allow to cook the same and flip to cook the other side too. when the black spots start appearing, directly cook on the flame as you cook the phulkas. serve hot with a blob of butter, green chutney, dry lasoon chutney etc.
1/2 cup jowar flour
Lukewarm water
very little salt (optional)
Method:
take the flour in a wide bottom vessel. add the lukewarm water slowly and make a dough out of it. divide into equal portions (i made two out of this). Heat a non stick tava, place one ball of the dough on the tava when it becomes hot. apply little water on your palm and pat the same and spread it on the tava. after spreading the same, apply water on top of it. allow to cook the same and flip to cook the other side too. when the black spots start appearing, directly cook on the flame as you cook the phulkas. serve hot with a blob of butter, green chutney, dry lasoon chutney etc.
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