How to make Jowari Ki Roti - Roti prepared from millet flour.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Jawari Flour (जावर का आटा), Green Chillies (हरी मिर्च )

Cuisine : Rajasthani

Course : Breads

Jowari Ki Roti Recipe Card

Jowari Ki Roti

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

For more recipes related to Jowari Ki Roti checkout Bhakri. You can also find more Breads recipes like Palak Thepla, Bacon Breadsticks, Saffron and Basil Breadsticks, Parantha Hara Bhara.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Jowari Ki Roti Recipe

  • Jawari Flour 2 cups

  • Green Chillies 2

  • Fresh coriander leaves a few sprigs

  • Ghee 2 tablespoons

  • Salt to taste


Step 1

Sieve flour with salt and keep aside. Remove stems, wash and finely chop green chillies. Clean, wash and finely chop coriander leaves.

Step 2

Combine the sieved flour, chopped green chilies and coriander leaves, two tablespoons of ghee and knead to soft dough using a little water.

Step 3

Divide the dough into twelve equal portions and roll out each portion into a thick chapatti of five to six inches in diameter.

Step 4

Heat a tawa and roast chapattis applying a little ghee till both sides are cooked and light golden brown. Serve immediately.