Jowar Roti Recipe: How to Make Soft Jowar Bhakri at Home
CHAKKI PEESINGIn Maharashtra it is jowarichi bhakri; in Karnataka it is jolada rotti. Across the Deccan, a plate of jowar bhakri with pithla, thecha or a spicy baingan sabzi is everyday comfort food. Jowar has a mild, slightly sweet taste that most families take to quickly, but it has no gluten, so it needs a slightly different technique from a wheat roti.
Quick answer: Stir 200 g jowar flour and salt into about 200 ml hot water, cover for 5 minutes, then knead the warm dough until smooth. Pat each ball into a round with your fingers on a floured board. Cook on a hot tawa, brush the top with water, flip once the water dries, then puff it over the flame. This makes 5 rotis.
| Prep | Cooking | Makes |
|---|---|---|
| 15 minutes | 20 minutes | 5 rotis or bhakris |
Jowar Roti or Jowar Bhakri: What Is the Difference?
| Jowar roti | Jowar bhakri | |
|---|---|---|
| Thickness | Thinner, closer to a chapati | Thicker and more rustic |
| Shaping | Often rolled between butter paper | Patted by hand on a floured board |
| Texture | Soft, puffs easily | Soft inside, slightly crisp outside |
| Regions | Across India | Maharashtra, North Karnataka |
The dough is the same for both. Only the thickness and shaping change.
Ingredients for Jowar Roti
- 200 g Jowar Flour, plus extra for dusting
- About 200 ml hot water
- ¼ tsp salt
- Ghee to serve (optional)
How to Make Jowar Roti: Step by Step
- Heat the water. Bring the water and salt to a boil and switch off the heat.
- Add the flour. Add the jowar flour and stir quickly with a spoon until there are no dry patches. Cover and leave for 5 minutes so the steam softens the flour.
- Knead while warm. When the dough is cool enough to touch, knead it on a plate with the heel of your palm for 2–3 minutes until smooth. Keep it covered.
- Shape. Take a lemon-sized ball and knead it once more. Dust the board with jowar flour and pat the ball outwards with your fingers, turning it as you go, into a 6-inch round. Or roll it between two sheets of butter paper.
- Brush with water. Place it on a hot tawa, smooth side up. Immediately brush the top with a little water, using your fingers or a clean pastry brush. This is the traditional bhakri trick that keeps it soft and helps it puff.
- Flip. Once the water dries, in about 30–40 seconds, flip and cook the other side for a minute until light brown spots appear.
- Puff. Hold it over a direct flame with tongs until it puffs, or press it on the tawa with a cloth. Serve hot, with ghee if you like.
Why the water brush works: Jowar dough dries out fast on a hot tawa. A thin layer of water on top turns to steam, keeping the surface moist and helping the layers separate when you puff it. Skip it and the bhakri can turn hard and dry.
Why Does Jowar Roti Crack? Fixes
| Problem | Likely cause | Fix |
|---|---|---|
| Cracks while patting | Dough cooled or too dry | Knead each ball again with a little warm water |
| Sticks to the board | Not enough dusting flour | Dust generously with jowar flour |
| Doesn't puff | Top not brushed with water, or tawa not hot enough | Brush with water and use a properly hot tawa |
| Hard after cooling | Left uncovered | Keep cooked rotis wrapped in a cloth in a casserole |
Jowar Roti and Bhakri Calories and Protein
An FAO table lists sorghum (jowar) at about 329 kcal, 10.4 g protein and 5.4 mg iron per 100 g (source). Each roti here uses about 40 g of flour, so one roti provides roughly 130 kcal, 4 g protein and 2 mg iron before ghee. Values vary by variety, so treat these as estimates.
A traditional bhakri is often patted thicker. One made from about 60 g of jowar flour comes to roughly 200 kcal and 6 g protein, before ghee. A teaspoon of ghee on top adds about 45 kcal.
What to Serve with Jowar Bhakri
- Pithla (a quick besan curry) and thecha (green chilli and garlic chutney)
- Zunka, baingan bharta or any dry sabzi
- Curd, raw onion and a spoon of ghee
- Shengdana (peanut) chutney
Variations
- Methi jowar roti: Knead chopped fresh methi into the warm dough.
- Jowar-wheat roti: Mix 50:50 with whole wheat atta for a roti you can roll with a belan. This version is not gluten-free.
- Masala bhakri: Add chopped onion, green chilli, coriander and ajwain to the dough.
Frequently Asked Questions
How do I make jowar roti soft?
Use hot water, knead while warm, brush the top with water on the tawa and keep the cooked rotis wrapped in a cloth.
Why does my jowar roti break?
Jowar has no gluten, so cold or dry dough cracks. Knead each ball again just before shaping and dust the board well.
Can I make jowar roti without hot water?
Yes, with warm water and longer kneading, but the hot-water method is easier and gives softer rotis.
How many calories are in one jowar roti?
About 130 kcal for a roti made with 40 g of jowar flour, before ghee.
How many calories are in one jowar bhakri?
About 130 kcal for a thin bhakri made with 40 g of jowar flour, or about 200 kcal for a thicker one made with 60 g, before ghee.
Is jowar roti gluten-free?
Jowar is naturally gluten-free. Our jowar flour is prepared in a facility that processes grains containing gluten, so people with coeliac disease should take this into account.
Jowar or bajra roti: which is easier to make?
Most beginners find jowar easier. It has a milder taste and the hot-water dough is more forgiving. For bajra, see our bajra roti recipe.
Cook with Fresh Jowar Flour
Chakki Peesing Jowar Flour is 100% sorghum, stone-ground in a medium grind with no additives or preservatives. Want jowar in your everyday atta? Blend it with wheat using Make Your Own Mix, or read our guide to homemade multigrain atta.
Nutrition values are approximate estimates and vary with ingredients and portion size.