Jowar Roti Recipe – Easy Gluten-Free Indian Flatbread

Last Updated on 4 months by Neha Deshmukh

Jowar Roti Recipe – Easy Gluten-Free Indian Flatbread

Hey everyone! If you’re looking for a healthy and delicious twist on a classic Indian flatbread, you’ve come to the right place. I remember the first time I tried jowar roti – it had this lovely, slightly nutty flavor that I just couldn’t get enough of. It’s become a regular in my kitchen, and I’m so excited to share my easy recipe with you.

Why You’ll Love This Recipe

This jowar roti recipe is a winner for so many reasons! It’s naturally gluten-free, packed with nutrients, and surprisingly easy to make. Plus, it’s a fantastic way to add some variety to your roti rotation. Whether you’re following a gluten-free diet or just want to try something new, this roti will quickly become a favorite.

Ingredients

Here’s what you’ll need to make these delightful rotis:

• 1 cup jowar atta (sorghum flour) – about 160g
• 1 onion, finely chopped
• 1 green chili, finely chopped (adjust to your spice preference!)
• ½ – 1 teaspoon chilli powder (start with ½ tsp and add more if you like it spicy)
• 1 teaspoon coriander powder
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients for a moment. A few little tips can make all the difference!

Jowar Atta (Sorghum Flour) – Nutritional Benefits & Where to Find It

Jowar atta is a powerhouse of nutrition! It’s rich in fiber, iron, and protein. It’s also a great option for those with gluten sensitivities. You can usually find it at Indian grocery stores, health food stores, or online.

Onion & Green Chili – Regional Variations & Spice Levels

I like to use red onions for a bit of sweetness, but any onion will work. As for the green chili, feel free to adjust the amount based on how much heat you enjoy. Some people even add a pinch of ginger along with the chili for extra flavor!

Spices – Balancing Flavor Profiles

Coriander and chili powder are the stars here, but you can experiment with other spices too. A pinch of turmeric or a dash of garam masala can add a lovely depth of flavor.

Oil – Choosing the Right Oil for Roti

I usually use a neutral-flavored oil like sunflower or vegetable oil for making roti. Ghee (clarified butter) adds a wonderful richness, but it’s not essential.

Cumin Seeds – The Importance of Tempering

Don’t skip the cumin seeds! Tempering them in a little oil really brings out their aroma and flavor.

Salt – Types & Usage

I prefer using regular table salt, but you can use pink Himalayan salt or sea salt if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Gather your jowar flour, chopped onion, green chili, spices, oil, cumin seeds, and salt in a mixing bowl.
2. Boil about 1 cup (240ml) of water. Gradually add the hot water to the flour mixture while stirring with a spatula. Be careful – it will be hot!
3. Knead the warm mixture into a smooth, crack-free dough. This might take a few minutes, but it’s worth it. Divide the dough into 4 equal balls.
4. Place a dough ball on a piece of butter paper. Flatten it gently with your hand, then use a rolling pin to roll it into a thin roti. Don’t worry if it’s not perfectly round!
5. Heat a tawa (flat griddle) over medium heat. Drizzle a little oil on the tawa and carefully transfer the roti onto it using the butter paper.
6. Cook for about 2 minutes, drizzle a little more oil around the edges, flip, and cook until golden spots appear on both sides.
7. Serve hot with your favorite raita or pickle.

Expert Tips

Here are a few things I’ve learned along the way:

Kneading the Dough – Achieving the Right Consistency

The dough should be soft and pliable, but not sticky. If it’s too dry, add a little more water, a teaspoon at a time. If it’s too sticky, add a little more jowar atta.

Rolling the Roti – Tips for Thin & Even Rotis

Rolling evenly takes practice! If you’re struggling, try rolling from the center outwards, applying even pressure.

Cooking on the Tawa – Mastering the Heat & Flip

Medium heat is key. If the tawa is too hot, the roti will burn. If it’s too low, it will become hard. Don’t be afraid to experiment to find the sweet spot.

Variations

Let’s get creative!

Vegan Jowar Roti

Simply ensure you’re using oil instead of ghee.

Gluten-Free Jowar Roti (Naturally Gluten-Free!)

This recipe is already naturally gluten-free, as long as you use pure jowar atta.

Spice Level Adjustments – Mild, Medium, & Spicy

Adjust the amount of green chili and chili powder to suit your taste. For a milder roti, omit the green chili altogether.

Festival Adaptations – Incorporating Jowar Roti into Festive Meals

During festivals, I sometimes add a pinch of asafoetida (hing) to the dough for a unique flavor.

Serving Suggestions

Jowar roti pairs beautifully with so many dishes! Here are a few of my favorites:

• Raita (yogurt dip)
• Pickle
• Vegetable curry
• Dal (lentil soup)
• Paneer tikka masala

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage. Just wrap them individually in plastic wrap before freezing.

FAQs

Let’s answer some common questions:

What is Jowar Atta and is it different from Bajra Atta?

Jowar atta (sorghum flour) and bajra atta (pearl millet flour) are both gluten-free flours, but they have different flavors and textures. Jowar atta has a slightly nutty flavor, while bajra atta is a bit more earthy.

Can I make Jowar Roti without onion and garlic?

Absolutely! Many people prefer to make roti without onion and garlic, especially during certain religious observances.

How can I prevent the Jowar Roti from cracking while rolling?

Make sure the dough is well-kneaded and has enough moisture. If it’s still cracking, let the dough rest for 10-15 minutes before rolling.

What can I serve with Jowar Roti besides raita and pickle?

So many things! Try it with a hearty vegetable curry, a flavorful dal, or even a simple yogurt dip.

Can I make the dough ahead of time? How should I store it?

Yes, you can! Just wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 2 days. Let it come to room temperature before rolling.