Telangana
Jonna rotte
Hand patted jowar flatbread, all rustic charm and zero gluten drama.
40 minTime
8 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original262kcal
8 gprotein
7 gfibre
40minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Bring the water and salt to a boil. Pour it over the jowar flour and mix with a spoon. Cover for 5 minutes.
- 2Knead the warm dough firmly with the heel of your palm until smooth and pliable.
- 3Take a lemon sized ball, knead it again, and pat it out on a floured board with your palm, rotating as you go, into a thin round.
- 4Lift onto a hot tawa. Wipe the top with a wet cloth or wet fingers.
- 5Flip and cook the other side, pressing gently with a cloth, until brown spots appear and the rotte puffs in places.
- 6Keep warm in a cloth lined box and serve with curry, pachadi or ghee and podi.
Serve it like this
Stack the rottes in a cloth lined basket and serve with a spicy curry and a spoon of ghee.
