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Jowar Vegetable Tawa Roti
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Jowar Vegetable Tawa Roti

Jowar (sorghum)TraditionalPan-IndiaLunchFlour (atta)Vegetarian

Prep 5 min · Cook 15 min · Serves 1

Make

Ingredients

  • jowar (sorghum) flour — 30 g
  • onion, capsicum, carrot and cabbage, finely chopped — 1/2 cup (all together)
  • green chilli paste — 1 tbsp
  • sesame seeds — 1 tbsp
  • cumin seeds (jeera) — 1 tbsp
  • salt (as desired)
  • water (as required)

Method

  1. Put the jowar flour, chopped vegetables, green chilli paste, sesame seeds, cumin and salt in a bowl.
  2. Add water a little at a time and mix well into a dough about as soft as chapati dough.
  3. Divide it into small balls and roll each one out into a round with a rolling pin.
  4. Cook on a hot tawa, turning once, until both sides are roasted.
  5. Serve hot with dal or any vegetable dish.

Tips

  • General practice: jowar dough breaks easily; rolling it between two sheets of plastic, as the 2016 IIMR roti recipe does, makes it easier to lift onto the tawa.

Fresh atta: grind small, use soon

  • Millets keep for months as whole grain; flour is best ground as it is needed, because it turns rancid. (FAO, Sorghum and millets in human nutrition (1995))
  • Bajra changes fastest: its grain stores for months, but its milled flour has a very short shelf life. (ICAR-IIMR scientists, Food Chemistry Advances (2023) (DOI 10.1016/j.focha.2023.100190))
  • In an Indian study, untreated bajra flour stayed within the quality limit only about 2 days at room temperature. (ICAR-IARI, Indian Journal of Agricultural Sciences (2016))
  • Ragi flour keeps better than foxtail, barnyard or bajra flour (it carries less fat). (Planta (2024), review)
  • Keep atta closed and cool: bajra flour kept best in polythene and worst in gunny sacks; grains should be dry and in airtight containers. (Chaudhary & Kapoor, J Sci Food Agric (1984); ICMR-NIN Dietary Guidelines (2024) (DOI 10.1002/jsfa.2740351113))
  • Going off shows first as smell and taste — sour, musty or dusty, then bitter. (Lai & Varriano-Marston, Cereal Chemistry (1980))

So: buy the grain, grind a week’s worth at a time — less for bajra in summer.

Recipe from FSSAI, Shree Anna (Millets) Recipes, PDF p. 30 (printed p. 16), written in our own words.