Jowar Ki Bhakri Roti Of Sorghum Flour

Share
18 Ratings
33 Reviews
Print
Recipe By Vahchef
35 m
2 servings

Pumpkin Coconut Curry

Pumpkin Coconut curry is an amazing dish; pumpkin cooked in a yummy fresh grated coconut,...

Lentil Powder Paratha With Radish & Amaranth Leaves

Looking for another healthy paratha recipe, try this unique and nutritious paratha made w...

Basic Lamb Curry

Lamb curry is a popular dish from the Kashmiri cuisine known as Rogan josh. This appealin...

Cashew Nut Mutton Fry

This simple mutton fry with the rich flavor of cashew nuts is amazing in taste to serve y...

Butter Milk Rasam

Buttermilk rasam is a light, moderately spicy rasam that can be safely consumed even by t...

Mirchi Ka Salan

A slight punch of this tangy based gravy is perfect to have with any biryani to relish th...

Jowar Ki Bhakri Roti Of Sorghum Flour Recipe, How To Make Jowar Ki Bhakri Roti Of Sorghum Flour Recipe

Name: JOWAR KI BHAKRI Roti of Sorghum flour
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 2

Jowar ki bhakri is a nutritious Indian flatbread made with sorghum flour also known as jonna rotte in Andhra.

About Recipe

How to make JOWAR KI BHAKRI Roti of Sorghum flour

(18 ratings)

33 reviews so far

Prep time
10 mins

Cook time
25 mins

Total time
35 mins

Author : Vahchef
Main Ingredient : Jower flour

Servings : 2 persons
Published date : December 12, 2018

Ingredients used in JOWAR KI BHAKRI Roti of Sorghum flour
• Jower flour - 2 cups.
• Salt - to taste.
• Hot water - as required.
Method:
In a bowl, add 2 to 3 cups of sorghum flour or jowari atta, a pinch of salt and mix the dough with hot water to make a soft dough. Take some dough and roll it well, press and roll it again to make a soft dumpling. Place a plastic sheet on a flat surface and place the ball of dough in the center, place another plastic sheet over. Take a flat plate and press the ball of dough gently to make a thin flat roti. Heat a pan and fry the roti evenly on both sides until cooked. (As shown in the video). Serve hot with any gravy curry, pickle etc.

Mspendragon72 Posted on Wed Aug 22 2012

Ahh, yes my sweet Indian food teacher... :) I'll try it tonite.

Reply 0 - Replies

Rosy y Posted on Wed Aug 22 2012

wITH WHAT IS HE EATING THIS PLESE CAN YOU TELL ME???

Colors in Games Posted on Wed Aug 22 2012

dont forget ur indo-chinese techniques and how about some recipes without cooking oil? like some thick soups maybe?

yes they are ugah tin and numar suauce also dinchik musa on side

mveer d Posted on Wed Aug 22 2012

Oil; is it necessary?

shree Posted on Wed Aug 22 2012

Making a roti by pressing with a flat plate is a new technique and good idea. In fact getting round and thin shape is difficult job in making a jowar ki roti.