Jowar Roti and Thecha

Name: Jowar Roti and Thecha
Total time: 1200 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups Jowar (sorghum) flour; 1 cup warm water; to taste Salt; 12 green chillies; 6 garlic cloves; 1 tbsp roasted peanuts; as per taste Salt; 1 tsp cumin seeds; 2 tbsp Oil; 1 tbsp lemon juice

Shradha Nema (foodgazin') @foodgazin

Mumbai

#ws2
#cookpadIndia
Jowar ki roti is one of the healthy rotii that we can make at home. Jowar ki roti is one of the healthy rotis/chapati that we can make at home.
The Maharashtra cuisine also known as the Marathi Cuisine ranges from dishes that are very mild to dishes that are very spicy. Rice and bread is the staple of the cuisine. Bhakri, which is a flatbread made out of millets like jowar or bajra (Pearl Millet), are very common and a part of the daily food in the rural areas. It is mostly accompanied by a bhaaji (vegetable) or spicy chutney like Thecha (green chili and garlic chutney.
This was the best combination ever that I have eaten with the millet roti’s.

Shradha Nema (foodgazin') @foodgazin

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Ingredients

20 minutes

6 servings

Jowar Roti
2 cupsJowar (sorghum) flour
1 cupwarm water
to tasteSalt
Hirvya Mirchya chaThecha
12green chillies
6garlic cloves
1 tbsproasted peanuts
as per tasteSalt
1 tspcumin seeds
2 tbspOil
1 tbsplemon juice

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Steps

20 minutes

1

In a large mixing bowl, mix jowar flour and salt.
2

Keep water for boiling. Just before boiling switch off. Pour the water over the dough and mix with spoon. Cover and keep for 10 minutes.
3

Knead well with your palm until you get smooth dough. Divide dough into 6 parts.
4

Dust some flour on the one part and roll it into roti.
5

Heat a tawa on medium high heat and place the rolled roti on the pan. Generously sprinkle water on the top side of the roti.. This helps to keep the bhakri soft.
6

Once the water from the top gets absorbed, flip the bhakri over and cook on the other side. Now move the bhakri to an open flame and cook on both sides until golden brown. Transfer the cooked bhakri’s to a container and brush with some butter. Keep it covered until ready to eat.
It is best to eat the bhakri’s right after it is cooked.
7

For thecha. Grind all the ingredients except oil, in mortar and pestle. Heat oil and pour over the thecha.
8

This stores well in room temperature for couple of days and then refrigerate it. When serving squeeze some lime juice.

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Shradha Nema (foodgazin') @foodgazin

on February 13, 2022 11:55

Mumbai

Food is not simply stuff that people eat when they are hungry. Food is awesome, delicious, inventive, colorful, inspiring, and so much more. Food binds us together. You have no idea how much it means to me when you tell me that you made a recipe and loved it. My heart fills with joy. Literally.