Jowar Mogri ki Roti is an Indian flatbread made with Sorghum flour as the star ingredient . Radish greens and radish pods give it a wonderful flavor .
This bread was inspired from a Gujrati tv show . Since the Flatbreads and More theme was decided quite early I could lay my hands on both radish greens and these pods .These pods are available only in winters for a short period .
These purple pods have a exotic appearance and a bite into these gives a very familiar flavour , yes , it’s the flavour of radish !
It is interesting to notice that once these Mogri pods are boiled or crushed they charge their color from purple to green . We also get a green variety of these pods which look similar to cluster beans .
Anyway back to the Jowar Mogri ki Roti, I made a paste with the radish greens , fresh green garlic , mogri and green chillies . I added this paste to the Jowar flour and used the paste to bind the flour . I did not use any water as the paste was enough , but in case you feel the dough is dry , sprinkle water to get the right consistency . A little methi masala and salt add on to the flavours.
The Jowar Mogri Rotis can rolled on plastic sheets , but I patted them with hands with the help of some dry flour . I roasted them on griddle and then on the gas flame . Ideally they should be roasted over charcoal .
Jowar Mogri ki Roti is a delicious , gluten free roti with the flavours of radish , enjoy eating it as it is or with some methia masala, curd or pickle .
Jowar Mogri ki Roti
1 cup jowar flour
1 grated radish
1/2 cup radish leaves , finely chopped
1 green chilly
Salt to taste
Warm water for binding the dough
Mix radish and radish leaves .
Sprinkle salt over them and keep them aside for 5 minutes.
Gently squeeze the water .
Take the flour in a bowl , add pounded green chilly, radish mix and salt.
Mix well with hands.
Slowly start adding the juice extracted from radish and bind the dough.
You might need more water , use warm water.
The dough should be semi soft .
Heat a griddle .
Divide the dough into two parts and either roll them between plastic sheets or pat them with your hands.
Roll them 1/4” thick and about 6-8” size of a disc.
Cook on slow to medium flame till brown spots appear .
Apply ghee / butter once cooked.
And here are some more recipes with this gluten free grain