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Griddle-Fried Sorghum Breads with Onions |
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Serves: 8 Print this Recipe(Jowar ka Rotla) Category: Special Breads, Vegan Makes 8 to 10 breads A specialty of Gujarat, rotlas are small thick rotis. Essentially, they can be made with any flour, but they are popularly made with gluten-free and rustic flours such as sorghum and millet. Because they have low gluten, these flours lack elasticity and are harder to roll into thinner rotis, so people generally make small, thick flatbreads with them. That is the main reason that some whole-wheat flour or potatoes are mixed in. Sorghum (jowar) is a grain found in plenty around the world, but used sparingly in India and the United States. It does have a loyal following in the Gujarati community of the Mumbai (Bombay) area, and is very nutritious, so try it. This recipe is .from my friend Jaywanti Thacker, who lives there. 1 1/2 cups sorghum flour 1/4 cup stone-ground durum whole wheat flour 2 tablespoons vegetable oil or melted ghee 1 cup finely chopped onions 1 to 3 fresh green chili peppers, such as serrano, minced with seeds 1 teaspoon cumin seeds 1/2 teaspoon salt, or to taste 1/2 cup water, as needed Whipped butter 1. In a bowl, mix together the flours, oil (or ghee), onions, green chili peppers, cumin seeds, and salt and then add the water to make to make a semi-soft dough that does not stick to your fingers. (If the dough sticks to your hands, put a little oil or water on them.) This dough does not require resting time, nor should it be kneaded. 2. With lightly oiled hands, divide the dough equally into 8 to 10 balls and cover with foil to prevent drying. 3. With lightly oiled clean hands, divide the dough equally into 8 to 10 balls and cover with foil to prevent drying. Working with each ball separately, place between 2 sheets of wax paper, aluminum foil, or plastic wrap and gently press with your fingertips or a rolling pin to spread it into a 4- to 5-inch circle. If the dough breaks, pinch it together to seal. 4. Heat the tava on medium heat (do not make it too hot--these breads are thicker than the whole-wheat ones and need to cook longer), baste the tava lightly with oil (or ghee), then carefully put the bread on it. Cook until the bottom is flecked with golden dots, about 1 minute, and turn it over. 5. When the other side is golden, flip it once again. Then baste the top with 1/2 teaspoon oil (or ghee), put that side down onto the tava, and fry until crisp, a few seconds. Similarly, baste and fry the other side until crisp. Repeat with all the other breads. Transfer to a serving plate and serve as hot as possible, topped with a dollop of whipped butter, if you wish. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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