Description

Nawab Juwar Flour 1 KG uses the spelling juwar for the grain English calls sorghum and most recipes call jowar. It is the everyday roti flour across large parts of Maharashtra, Karnataka and Telangana, where wheat is the visitor rather than the staple.

A jowar bhakri is patted between wet palms into a thick round and cooked on a hot tawa until it puffs. The taste is mild and slightly sweet, much gentler than bajra, which is why households that find bajra too strong usually get on with this. It also thickens the porridge eaten in summer across the Deccan.

Do I need to mix wheat flour into it? Not if you are prepared to pat the roti out by hand, which is the traditional method. If you want to roll it with a pin, work in about a quarter wheat atta and it will behave. Purely jowar and rolled thin, it will crack every time.

Is jowar milder than bajra? Considerably. Jowar is pale and mildly sweet and suits any season. Bajra is darker, stronger and warming, which is why it is eaten in winter. Start with jowar if millet roti is new to the house.

For the stronger winter millet, Nawab bajra flour is on the same shelf, and millet flours of every other kind sit alongside, ragi, barley and maize. Vegetarian. Store it in a cool, dry place in a sealed container, because flour takes up damp and picks up the smell of whatever sits beside it. Order online at Panjab Supermarket for same-day delivery across Nieuwegein, Utrecht, Leidsche Rijn, Vleuten, Maarssen, Zeist, Bunnik, IJsselstein, Vianen, and Culemborg. Free delivery on orders over 49 euros.