JOWAR BHAKHRI

Jowar/sorghum is a genus of flowering plants in the grass family. It was originally cultivated and produced in Africa but now cultivated throughout the globe. Jowar is gluten free whole grain which is globally known as the ‘new quinoa’ because of its goodness and nutrients in it and has got massive attention these days. These ancient grain of millet family is a staple food in India. It is known as Jonna in Andhra pradesh and Cholam in Tamilnadu. Jowar is ground into flour and used to make rotus, chillas, bhakhri, dosa, khichu etc. It is also the best option for gluten free cake.
Here I have prepared crisp, biscuit bhakhris.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4 persons

Ingredients:
2 cup jowar flour
2 tbsp rice flour
2 tbsp oil
1 tsp carrom seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 cup finely chopped coriander
1/4 cup finely chopped green garlic
Salt to taste
Ghee for cooking bhakhri

Method:

1. Mix well all ingredients and knead hard dough with water.
2. Divide them in equal lemon sized balls.
3. Roll the bhakhri.
4. Heat the skillet, cook little from both the sides on low flame.
5. Then add ghee and roast it on slow flame from both sides by pressing wooden press, till it becomes crisp.
6. Some with your choice of sabzi along with condiments.