Jowar Roti Recipe Mango Pithla | Pithla Bhakri | Jowar Bhakri Recipe | Jowar Roti
I just made Jowar Bhakri with Raw Mango Pithla, following all the tips from my latest video! 🌟 It turned out amazing, just like Fulka Jowar Roti! And the Raw Mango Pithla was a delicious twist on the traditional Maharashtrian Pithla—definitely my signature recipe now. 😋 Don’t forget to top it off with a garlic chutney tempering like the one my friend Masterchef Suvarna taught me. Such a flavorful combination!
Ingredients:
For Roti:
1 cup Sorghum Flour (Jowar Atta)
Approx 1/2 cup warm Water
Oil (to apply on dough)
For Pithla:
3 Garlic Cloves & Kashmiri Chili Powder
1/2 tsp Turmeric Powder (Haldi)
1/2 grated Raw Mango
1 cup Gram Flour (Besan)
2 cups Water
Salt to taste
1/2 tbsp Oil
1 tsp each Mustard Seeds (Rai)
1 tsp each Cumin Seeds (Jeera)
Pinch of Asafoetida Powder
Finely chopped Green Chilies (to taste)
1 finely chopped Garlic Clove
1 finely chopped Onion
Chopped Cilantro
For Tempering:
1/2 tbsp Oil
Prepared Garlic Chutney
Method:
In a mixing bowl, take 1 cup Jowar Atta.
Add approx 1/2 cup warm Water.
Mix with a spoon and start kneading a soft dough.
Apply a little Oil on it.
Start making balls from the prepared dough.
Take a dough ball and dip it into dry flour.
Roll the roti with a rolling pin.
Heat the pan and place the roti on it.
Cook on medium to high heat.
Flip when it’s slightly cooked.
Cook both sides by pressing with a napkin.
(Or you can also cook it on direct flame.)
Take the roti off the heat and spread Ghee on it.
To Make Pithla:
Take 3 Garlic Cloves & Kashmiri Chili Powder.
Coarsely crush this mixture to make chutney.
Set it aside.
Take 1/2 Raw Mango (peeled & grated) and set aside.
Take 1 cup Besan in a mixing bowl.
Gradually add 2 cups Water (keep stirring to avoid lumps).
Add 1/2 tsp Haldi.
Add Salt to taste and mix.
Heat 1/2 tbsp Oil in a pan.
Add 1 tsp each Rai & Jeera.
Add a pinch of Asafoetida Powder.
Add finely chopped Green Chilies.
Add 1 finely chopped Garlic Clove.
Add 1 finely chopped Onion.
Add grated Mango, cook on medium heat for 5-7 min.
Once mango turns a little soft, add besan mixture.
Stir continuously until it thickens.
Cover and cook on low heat for 5 min.
Add freshly chopped Cilantro.
Transfer to a serving plate.
For the tempering, heat 1/2 tbsp Oil in a pan.
Add the prepared Garlic Chutney.
Fry well and pour it over the pithla.
Enjoy Tangy & Spicy Mango Pithla with Healthy Jowar Roti.
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