Ingredients
| Ingredient | Quantity |
|---|---|
| Jowar Flour (Sorghum) | 1½ cups |
| Whole Wheat Flour | ½ cup |
| Methi Leaves (Fenugreek), chopped | 1 cup |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Lukewarm Water | 1 cup (approx.) |
| Salt | 1 teaspoon |
| Sunflower Oil | 1 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 5g |
| Carbohydrates | 35g |
| Fiber | 7g |
| Fat | 4g |
| Sodium | 250mg |
| Iron | 2mg |
| Calcium | 40mg |
Preparation and Cooking Details
| Step | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
| Servings | 4 servings |
| Cuisine | North Indian |
| Course | Side Dish |
| Diet | Vegetarian |
Instructions
-
Prepare the Water for Kneading
- Start by heating 1 cup of water in a small pan. Add the salt and sunflower oil, and stir until the salt dissolves. Ensure the water is lukewarm, which helps in making a smooth dough.
-
Combine the Ingredients
- In a large mixing bowl, add the jowar flour, whole wheat flour, chopped methi leaves, red chili powder, and turmeric powder. Mix these dry ingredients well.
-
Knead the Dough
- Gradually pour the lukewarm water into the flour mixture while kneading. Add just enough water, a little at a time, until you achieve a soft and non-sticky dough.
- Continue kneading the dough well until it becomes smooth and pliable. Remember that jowar flour requires more effort to knead, so knead patiently for a good texture.
-
Resting the Dough
- Unlike many doughs, this one does not require a long resting period. Simply cover the dough with a clean, damp cloth to keep it moist while you prepare for rolling.
-
Preheat the Tawa (Griddle)
- Place an iron tawa or griddle on medium heat and allow it to heat up evenly. A well-heated tawa ensures even cooking and prevents sticking.
-
Form the Rotis
- Divide the dough into 6-8 equal portions. Take one portion at a time and begin shaping it into a round, flat roti using your hands.
- For a perfect shape, you can gently press out a circle with your fingers, dusting with a bit of whole wheat flour if necessary.
-
Cook the Roti on the Tawa
- Place the shaped roti onto the preheated tawa. Cook on one side for a few seconds, or until small bubbles start appearing on the surface.
- Flip the roti and cook the other side for a few more seconds.
-
Roast Over Direct Flame
- Using a pair of tongs, lift the roti and roast it directly over a low flame until you see brown spots on both sides. This gives the roti a slightly charred, smoky flavor.
-
Repeat and Serve
- Repeat the process with the remaining dough portions to make all the rotis.
- Serve the Masala Jowar Methi Roti hot, along with dishes like Smoked Dal Makhani Dhaba Style, Jain Style Whole Green Moong Dal Subzi, or a refreshing bowl of raita to enjoy a hearty, flavorful meal.
This Masala Jowar Methi Roti Recipe offers a delightful way to enjoy the natural flavors of jowar and fresh methi leaves, with a balanced blend of spices. Perfect for a weekday lunch or dinner, these rotis are a delicious way to add variety and nutrition to your meals. Enjoy each warm, spiced bite!