CHOLAM ROTI

Cholam roti, also known as Sorghum roti or Jowar roti

Instructions:

1. Prepare the Dough:

   • Take the sorghum flour in a large mixing bowl.
   • Add salt to taste.
   • Gradually add warm water while mixing the flour to form a soft dough. The dough should be pliable but not sticky. Sorghum flour can be tricky to work with, so add water little by little.
   • Knead the dough well for a few minutes until it is smooth.

2. Divide and Roll:

   • Divide the dough into small, equal-sized balls.
   • Dust the working surface and rolling pin with some sorghum flour to prevent sticking.
   • Flatten a dough ball slightly and gently roll it out into a circle of about 6-8 inches in diameter. Sorghum dough is more fragile than wheat dough, so handle it with care.

3. Cook the Roti:

   • Heat a tawa or griddle over medium-high heat.
   • Once the tawa is hot, place the rolled-out roti on it.
   • Cook the roti for about 1-2 minutes until you see bubbles forming on the surface.
   • Flip the roti using a spatula and cook the other side for another 1-2 minutes.
   • Press gently with a clean cloth or spatula to ensure even cooking. If desired, you can add a little oil or ghee on both sides for added flavor and softness.
   • Remove from the heat once both sides have light brown spots and are cooked through.

4.  

• 2 cups sorghum (jowar) flour
• Warm water (as needed)
• Salt to taste
• A little oil or ghee for cooking (optional)

Nutritional Value per Medium-sized Cholam Roti (approx. 40 grams):

• Calories: 120-140 kcal
• Carbohydrates: 24-28 grams
  • Dietary Fiber: 2-3 grams
  • Sugars: 0.2 grams
• Protein: 2-4 grams
• Fat: 1-2 grams
  • Saturated Fat: 0.2 grams
• Sodium: 2-5 mg
• Potassium: 60-80 mg
• Calcium: 10-15 mg
• Iron: 1-1.5 mg
• Magnesium: 20-30 mg
• Phosphorus: 60-80 mg

Cholam roti, made from sorghum flour, can be enjoyed by mixing the flour with water and salt to form a dough. Divide the dough into small portions, flatten them into rounds, and cook on a hot griddle until both sides are golden brown. Serve these nutritious and gluten-free rotis with your favorite curries or condiments for a wholesome and tasty meal.

Serving Suggestions:

1. With Curries:

   • Pair cholam roti with any vegetable or meat curry. It goes particularly well with rich and spicy Indian curries like chicken curry, mutton curry, or paneer butter masala.

2. With Dal:

   • Serve with a side of dal (lentil stew) such as dal tadka, dal makhani, or simple moong dal. The combination of roti and dal is both nutritious and satisfying.

3. With Chutneys and Pickles:

   • Enjoy cholam roti with a variety of chutneys such as mint chutney, coconut chutney, or tamarind chutney. A side of Indian pickles (achar) adds a tangy and spicy kick.

4. With Yogurt:

   • Pair with plain yogurt or raita (yogurt mixed with vegetables or spices). This combination is cooling and complements the roti well.

5. With Vegetable Stir-Fries:

   • Serve with sautéed or stir-fried vegetables like okra (bhindi), potato (aloo), or spinach (palak).

6. As a Wrap:

   • Use cholam roti as a base for wraps. Fill it with grilled vegetables, chicken, paneer, or beans, and roll it up for a healthy and portable meal.

7. With Green Leafy Vegetables:

   • Pair with sautéed greens like spinach, fenugreek leaves (methi), or amaranth leaves. The greens provide additional nutrients and fiber.