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Jowar ki roti or Pitla Bhakar is a traditional food in Maharashtra. During my childhood I remember that in villages mostly farmers use to get Jowar ki roti and a curry in tiffin boxes for lunch in farming area. mostly curry use to Pithla and along with it, few onions, roasted peanuts and a lemon. Let’s make this yummy dish today.

Jowar ki roti, a staple of Maharashtrian cuisine, is a gluten-free flatbread made from sorghum flour. Its preparation is simple yet rewarding, starting with kneading sorghum flour with water to form a smooth dough. Dividing the dough into small portions, each ball is rolled out into a circle on a dusted surface, achieving a medium thickness. Cooked on a hot griddle until golden brown on both sides, the roti can be brushed with ghee for added flavor. Serve hot with curries, chutneys, or accompaniments for a hearty and wholesome meal.

Pithla, a traditional Maharashtrian dish, is a savory gram flour curry bursting with flavor. The preparation begins with heating oil in a kadai and tempering mustard seeds, cumin seeds, green chilies, and curry leaves. Onions are then sautéed until golden brown. Whisked gram flour mixed with water is gradually added to the kadai, creating a creamy and smooth consistency. Seasoned with salt and garnished with fresh coriander leaves, Pithla is ready to be enjoyed with jowar ki roti.

Both Pitla Bhakar exemplify the joy of homemade cooking, using simple yet wholesome ingredients to create comforting dishes. The aroma of freshly cooked rotis fills the kitchen as they puff up on the griddle, while the flavors of tempered spices infuse the air during the preparation of Pithla. These homemade delights bring families together, evoking memories of shared meals and cherished traditions.

Beyond their delicious flavors, Jowar ki roti and Pithla offer nutritional benefits as well. Sorghum flour in the roti provides essential nutrients and dietary fiber, making it a healthy alternative to wheat-based bread. Pithla, enriched with protein-rich gram flour and aromatic spices, offers a satisfying and nourishing meal option. Together, these dishes showcase the culinary diversity and nutritional richness of Maharashtrian cuisine.

Jowar ki roti and Pithla represent the cultural heritage of Maharashtra, passed down through generations and cherished in homes across the region. Their simplicity and versatility make them beloved favorites, enjoyed in everyday meals and festive occasions alike. Whether served as a comforting dinner or a special celebration, these traditional dishes reflect the essence of Maharashtrian culinary traditions, bringing people together around the dining table to savor the flavors of home.

Pitla Bhakar Jawar ki Roti

Table of Contents

Get ready to taste the goodness of Jawar ki Roti and Pitla, classic dishes straight from India. Jawar ki Roti is a simple flatbread made with sorghum flour, offering a hearty and rustic flavor. Pair it with Pitla, a flavorful gravy made with chickpea flour and spices, for a delicious and satisfying meal that celebrates the rich flavors of Indian cuisine.

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Prep Time 5

Cook Time 20

Total Time 25

Course Main Course

Cuisine Indian

Servings 2 People

Calories 280 kcal

Equipment

1 Plate
1 Cotton Cloth
1 Measuring Cups
1 Tawa
1 Steel net
1 Bowl

Ingredients

1 cup Sorghum flour
4 tbsp Oil
1 tsp Cumin Seeds
1 tsp Mustard Seeds
2 nos Chopped Onions in Long size
4 nos Sliced Green Chilli
15 nos Curry leaves
½ tsp Turmeric Powder
2 tsp Salt
2 glass Water
½ cup Chickpea Flour
½ bunch Corriander Leaves

Instructions

Take 1 cup Sorghum flour in a plate and mix it with small amount of water to make a dough. Mix it with hand palms for around 3 minutes to make it soft dough.
Now take half the quantity of dough and give it a round shape with the help of both the hands. If you are a beginner, you need to practice a few times.
Now take small quantity of flour and spread on the plate and on hands and put the round dough on flour and by pressing it make it larger and thin shape to form shape of roti. Take more quantity of flour if required.
Now gently transfer it on heated Tawa, apply water on top of it. Let it heat until the water gets evaporated, it took around 30 seconds. and then turn it around. If corners are sticked use knife or spatula to release it.
Now roast every corner on this side and then turn it around. Roast this side now and transfer it to a plate or a net for cooling down.
Repeat the same process depending on the number of rotis you want to make.
Clean the tawa and add 4 tbsp Oil, after it gets heated add 1 tsp Cumin Seeds and 1 tsp Mustard Seeds. After they get fried then add 2 nos Chopped Onions in Long size, 4 nos Sliced Green Chilli, and 15 nos Curry leaves. Roast them on high flame until onion colors turn golden.
Now add ½ tsp Turmeric Powder and 2 tsp Salt, and mix them. Then add 2 glass Water and let it boil.
Then while stirring add small quantities of ½ cup Chickpea Flour. Mix it thoroughly and cook for around 3 minutes. Then add ½ bunch Corriander Leaves and mix it.
Turn off the flame and transfer it to a bowl or container immediately. Pitla or Besan is ready.