Recipe · Rotis and Parathas · by (Late) Vishal Gadhia, Kidney Warriors Foundation
Jowar Bhakri
Good for dialysis, diabetics, CKD and post-transplant in moderation. Gluten-free.
CKD (non-dialysis)On dialysisDiabeticPost-transplantp 35
Per serving
1 disc (4 inch)
Safe for your stage
Phosphorus137 mg
Potassium164 mg
Sodium0 mg
Protein3.1 g
Energy105 kcal
Low in sodium — good for hypertensive patients
Ingredients
- Jowar flour120 g · 1 cup
- Hot water100 g · 1/4 to 1/2 cup for kneading
Method
- 1In a large mixing bowl take jowar flour. Make a well in the center, add 1/4 cup hot water and knead to a smooth dough.
- 2Take a small portion of dough and make a ball. Pat and flatten with palm and fingers.
- 3Dust the work station with little jowar flour to prevent the roti from sticking. Pat gently with both hands to get a round shape as thin as possible.
- 4Put the flattened dough onto the hot tawa.
- 5Spread water over the roti with hand or wet cloth removing excess dough.
- 6Wait until the water evaporates, then flip to the other side.
- 7Press gently and cook all the sides.
- 8Serve hot.
Notes from the contributor
- • Those who can't tolerate gluten can opt for jowar rotis.
- • Low in sodium so good for hypertensive patients.
Sources
- KWF · Proprietary-with-permission · id kwf_jowar_bhakri