Jowar Roti Recipe
Sorghum flour is a gluten-free healthy alternative to white rice flour. It’s easier on the environment too, as it does not use as much water. It’s been traditionally used in India to make porridge, rotis, and cakes, but can be used to replace white flour in many recipes.
- 2 cups Sorghum flour
- ½ cup potato, boiled and grated
- ½ cup fresh leaves (any herb you like)
- ½ tbsp ginger grated
- 1 tsp sea salt
- Boil one medium-sized potato, cool, peel and grate. You can also mash with fingers but grating ensures it is fine.
- Wash the herb leaves under running water, squeeze out excess water and roughly chop.
- In a big mixing bowl, mix sorghum flour, grated potato, herb leaves, ginger, and salt and rub between fingers until crumbly.
- Slowly add warm water, little by little, and knead into a soft dough. Divide the dough into 6-8 small balls.
- Put a flat pan or tawa on medium heat.
- Take one dough ball, dust it with dry flour and lightly roll it into a flat bread. Since sorghum has no gluten this can be difficult. Placing the dough ball between two plastic sheets helps.
- Carefully place the rolled roti on the hot pan and start rolling the next one.
- After a minute, flip the roti, press down with a cloth and cook until the underside has golden brown spots. Flip again and cook both sides till done.
- Repeat with other dough balls and serve hot with dal and vegetables. You can also smear the hot rotis with some ghee.