JOLADA ROTTI / JWARICHI BHAKRI/JOWAR ROTI / JOWAR KI BHAKRI / SORGHUM FLATBREAD скачать в хорошем качестве

JOLADA ROTTI / JWARICHI BHAKRI/JOWAR ROTI / JOWAR KI BHAKRI / SORGHUM FLATBREAD

Link for the written recipe https://homefoodbestfood.com/jolada-r... Jolada rotti/ jwarichi Bhakari is an unleavened Indian flatbread made out of jowar flour, originating from Maharastra and Northen part of Karnataka. It is coarser than a roti. These rotis can be served with any gravy or spicy chutney. The most famous combo in Karnataka is Badnekaye ennegai palya.(Stuffed Brinjal) Ingredients 2 cup Jowar flour(240 g cup size) 1 and 1/2 cups water 1 tsp salt 1 teaspoon oil Some rice flour/jowar flour for rolling Step by Step method to make roti 1. Put a medium-sized vessel on stove and add 1 and 1/2 cups of water and get the water to a rapid boil. Add 1 teaspoon of salt and 1 teaspoon of oil and mix. 2. In a small glass add 4 tablespoons of water and add 2 tablespoons of jowar flour and mix well. To the boiling water add this jowar flour mixture and bring water to boil 3. Add 2 Cups of flour and mix well to combine and switch off the flame cool for 3-4 minutes. When it is still warm knead 5 minutes. 4. The dough should be like soft chapati dough. 5. Dip the flattened dough in the flour, dust the rolling surface nicely with flour and roll gently like rotis. Don’t put pressure while rolling it (use extra flour when needed ). 6. Slowly roll the roti, dust in dry flour as and when needed. Unlike normal chapathi, this needs more dusting. Roll this into a roti, not too thin or not too thick. 7. Heat the skillet well on medium-high heat. Put the prepared roti on the hot tawa. 8. After a few seconds, dip the clean cloth in water and coat the roti with a thin layer of water. Wait until the water evaporates then flip it to the other side. Let it cook. Then flip again. Press gently with the spatula the roti will puffs up after this remove it from tawa. 8. You can also cook them on pulka mesh after cooking a couple of minutes on tawa.