"Wheat (Ghenvu)~Jowar (Sorghum) Roti/Chapatti/Phulkas" … A simple soft and delicious roti/chapatti/phulkas with high nutritional value prepared with combination of two flours …. Yummilicious ….
** The secret of making soft roti / chapati is always the mixture of ingredients in right proportions / ratios and kneading it into a soft but firm dough. Again, rolling of roti evenly is also very important and last but not the least is the cooking technique by keeping the tava at right temperature throughout the frying process. I have written so much about preparation of roti and also with addition of different flours which you will find in the search option. This particular roti has two flours ie wheat (ghenvu ka atta/ govan peeta) flour, our normal atta that is the most commonly used all round the country and Jowar (Sorghum) atta. Roti is prepared using only Jowar flour too which is really very healthy option, but the same is a little bit tedious when it comes to rolling which all are not able to do so perfectly. So I often prepare roti in a combination of wheat flour and Jowar flour in equal proportions which makes rolling of roti/chapati easier thereby making my roti healthier. The nutritional value of both the flours are almost the same, however, Jowar is gluten free while wheat is not, so Jowar is considered a healthier option for those who would like to opt for gluten free dishes. The mixing of two flours gives better results in preparation of roti by lowering the gluten content giving a healthier option for those who would like to have them to build on a healthier lifestyle.
** Here is a simple method of preparing "Wheat (Ghenvu)-Jowar (Sorghum) Roti/ Chapatti/ Phulkas" My Style ....
** In a wide stainless steel bowl add in both wheat flour and Jowar/Jwari flour in the ratio of 1:1 and mix well adding a pinch of salt. I have used 1 cup of each. Now add a tsp of oil and mix in the atta with it to a crumbled texture. Add ½ a cup of warm water and mix the flour together to form a dough. Keep sprinkling water as necessary till needed and roll the dough into a nice smooth, but tight elastic ball, cover and keep it aside for 15-20 minutes (a must for the dough to be gluten free).
** Once again knead the dough, divide and roll into smooth equal large lemon sized portions and keep them aside. Dust the prepared balls evenly in wheat flour and roll it out into a round shaped roti/chapatti with rolling pin about 8-10 inches in diameter. Do not roll the roti very thin, keep it a little bit thick. You can dust in more flour as your roll the roti if you find it difficult in rolling, but do add in only that much how much is necessary, else the roti dries out on frying.
** Heat a Iron/ non stick tava on high heat, when hot, lower the heat to medium and gently place the rolled chapati/roti on hot tava in center. There should be no creases on the placed roti. When roti gets cooked on bottom side, you will be able to see few bubbles on the top, now gently lift with help of tongs, flip over and cook the top side too till you get brown spotted soft roti. Now remove and place it on open high flame and it will blow up like a balloon, this is called Phulka.
** Remove and keep the cooked roti aside. Repeat the procedure with the remaining prepared dough balls, by rolling into chapati and frying them on tava in similar manner. Now apply a thin layer of hot melted ghee on top of each roti/chapatti and place them in a neat stack one on another in a stainless steel chapatti/roti box layer below with a cotton cloth or absorbent paper and then cover with lid once it has cooled down. This helps the roti retain its softness.
** "Wheat (Ghenvu)-Jowar (Sorghum) Roti/Chapatti/Phulkas" is done and ready to be served. Always serve the roti hot from tava for best results and to enjoy a delicious meal. However, in Mumbai people are always in the move and do not have that much time to spare and prepare them in the wee hours of mornings and stack them neatly in a chapatti dabba covered within in muslin cloth. Serve the roti with any side dish of your choice and relish the same with your family and friends.
** Note : If you are not comfortable with the method of Phulkas ie placing the roti/chapatti once cooked 90% on open high flame and which gets blown up, you can fry the same till done on tava too, in which case you can use a flat dosa spatula and fry the same on both sides till done. You can also spread some oil/ghee on the roti spreading it evenly and fry the same too. Whichever method you choose, do try out roti in your homes and enjoy a healthy meal.
** You can use the search option for "Roti/Chapati" where you will get many more combinations of the same prepared using different flours or you can also click on the link given below for the same.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 23 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.
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