Jowar or Sorghum flour is a healthy gluten free replacement for wheat flour. The mildly spicy flavor of radish with this flour make a unique delicious bread which goes best with any gravy sabji.
Makes approx. 6-7 chapattis
2 cups Jowar (Sorghum flour)
¾ cup grated radish
2 teaspoons ginger chilli paste
¼ cup finely chopped cilantro
1 tablespoon oil for kneading the dough
salt as per taste
oil for greasing
Jowar flour for dusting
Process: Heat a non-stick flat pan or earthen material pan.
Mix all the ingredients in a bowl and gradually add warm water to knead into a dough.
Divide the dough into equal portions and make round balls from it. Dust some flour on it and gently stretch the dough making sure to not cause cracks or breaks in between. As it is a gluten free flour you can gently roll in circular shape till 5-6 inches in diameter.
Rolling method 1: Place one dough ball on the rolling board and wet your right palm. Press the dough with the palm to increase in size. Taking a spatula and slowly place it on the non-stick pan.
Rolling method 2: Take the dough ball and press it flat once. Place it on the pan kept on low heat and press gently the dough in circular motion to slowly increase the size of the chapatti.
Cook the chapatis on both the sides on medium heat by using little oil for greasing the pan. Cook until the chapattis turn golden brown on both the sides. Serve hot immediately.
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