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Tuesday, 26 April 2016

Masaledar Jowar Roti with Kasuri Methi (Spicy Sorghum Flour Flat Bread with Dry Fenugreek Leaves)


           Relish these delicious and wholesome Jowar Roti / flat breads made out of sorghum / white millet flour, which has a lot of essential nutrients. They are a healthy option in general and in particular for those with gluten intolerance. 

          To make them more appetizing and appealing, I added kasuri methi, onion, ginger, green chilies and other dry spices. Some flax seeds too went into it and they can be relished with pickles, yoghurt, chutney, butter or any side dish. They also serve as a great lunch box meal too. So check for a step by step guide with pictures to prepare it.








  • 1 cup jowar atta (sorghum flour), to make 4 rotis
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 1-2 green chilies, chopped
  • 1 tbsp. flaxseed
  • 2 tbsp. kasuri methi, crushed
  • 1/4 tsp. asafoetida
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. red chili flakes
  • oil to shallow fry





          In a bowl, combine all the above mentioned ingredients (except oil to shallow fry). Add lukewarm water little at a time and mix it with a spoon first. Then with your hands knead into a dough. Cover and keep aside for 30 minutes.

          Divide into 4 equal portions. Take each portion and spread it directly on a greased non-stick tawa / griddle into a circle with the help of your fingers.

          Keep a bowl of water alongside for wetting your fingers while working on the dough. Spread it as thinly as possible. 

          Make few holes on it and fry on a low flame by drizzling some oil in the holes and around the edges. When one side is done, carefully flip it over and cook the other side too. 

          You need to keep two tawas / griddles to make similar rotis with the remaining dough. Another alternative is to place the back side of the tawa under running water for a few seconds to cool it down.

          Grease the tawa again and continue making similar rotis. Serve them hot with pickle, yoghurt, butter or any side dish.





                                In a bowl take all the ingredients (except oil).




                                Combine everything well.



                   Add lukewarm water, little at a time and mix it with a spoon first. Then with 
                   your hands knead into a dough. Cover and keep aside for 30 minutes.



                   Divide into 4 equal portions. Take each portion and spread it directly on a 
                   greased non-stick tawa / griddle into a circle with the help of your fingers.



                  Make few holes on it and fry on a low flame by drizzling some oil in the holes
                  and around the edges. When one side is done, carefully flip it over and cook 
                  the other side too. 



                  You need to keep two tawas / griddles to make similar rotis with remaining 
                  dough. Another alternative is to place the back side of the tawa under 
                  running water for a few seconds to cool it down.






                               Serve them hot with pickle, yoghurt, butter or any side dish.













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