Jowar has been a part of the Indian diet since ancient times and its nutritional value is well-known. Being gluten-free, it is valued by all those who are allergic to gluten besides the regulars. Masala jowar roti or ‘Jwariche Thalipeeth’ as it is more popularly known as a spicy, tasty variation of the traditional jowar roti.
- Jowar flour – 1 cup
- Onion- 1 medium size finely chopped
- Green chilies- 2 to 3 as per taste, finely chopped
- Coriander leaves – finely chopped
- Jeera- ½ Tsp
- Turmeric Powder- ½ tsp
- Salt to taste
- Buttermilk – ¼ cup
- Oil to cook
Mix all the ingredients into the jowar flour and add water in small quantities to make a smooth and soft dough. Apply oil on a pan and spread the dough to form a medium-sized layer (not too thin nor too thick). Make holes in the layer with a spoon. Add oil in it and put the pan on the stove and close with a lid. Open the lid after 2 to 3 minutes, turn the layer and let it cook on the other side. Remove after 2 to 3 minutes or after it turns slightly brown.
Ready to serve
The masala jowar roti is all done. You can serve it hot with dollops of homemade butter, ghee or eat it with curds.
You can be creative and add variants of your choice like finely cut methi and spinach leaves instead of coriander.