Jowar Tikki Chaat

Jowar, also known as sorghum, is a gluten-free ancient grain that belongs to the millet family. It has been a staple food in India and Africa for thousands of years. It is rich in fibre, protein and micronutrients.

History:
Jowar originated in Africa over 5,000 years ago, where it was first domesticated. From there, it spread to India and parts of Asia. It is a staple in rural and semi-arid areas. It is known for its resilience to heat and drought, making it a climate-smart crop ideal for dry regions, especially in places prone to droughts.

Production in India

India is one of the largest producers of jowar. It is grown in Maharashtra, Karnataka, Andhra Pradesh, Madhya Pradesh and Rajasthan.
It is mostly grown during the kharif (monsoon) and rabi (winter) seasons.
Government schemes and millet promotion drives (especially under the International Year of Millets 2023) have boosted its production and visibility.
Jowar is now used to make flour, flakes, noodles and even ready-to-eat snacks.

Culinary Uses

Jowar is used as a gluten-free alternative in cakes, dosas, idlis, pancakes, pasta, muesli, millet energy bars and snack puffs.
Popped jowar is also enjoyed like popcorn.
Jowar is used in rotis and khichdi in tribal and folk traditions.

Regional Specialities

Jowar Bhakri (Maharashtra): A staple made with hand-patted jowar flour dough, usually served with chutney, thecha (spicy and coarse chilli and peanut chutney) or pithla (made with gram flour).
Sajjige Jolad Roti (Karnataka): A slightly sweet version of roti made with jaggery and ghee.
Jowar Khichdi (Rajasthan): Jowar grains cooked with moong dal and minimal spices and served with ghee.
Churma Laddoos (Rajasthan): Ladoos made by mixing jowar flour with jaggery and ghee.

INTERESTING FACT

Jowar is the fifth most important cereal crop in the world.
It is suitable for people with coeliac disease or wheat allergies.
The entire jowar plant is useful—grains for food, stalks for fodder and biomass for biofuel.

RECIPE: JOWAR TIKKI CHAAT

INGREDIENTS

1 cup jowar grains (soaked overnight)
1 green chilli, chopped
1 onion, chopped
1 teaspoon ginger-garlic paste
1 tomato, chopped
1 teaspoon chaat masala
¼ teaspoon garam masala
¼ teaspoon cumin powder
2 tablespoons oil
Salt to taste

TO GARNISH

4 teaspoons curd
1 teaspoon honey
2 tablespoons tamarind and jaggery chutney
1 cucumber, finely chopped
2 tablespoons each of pomegranate pearls, chopped grapes and roasted peanuts
1 tablespoon chopped coriander leaves

METHOD

Pressure-cook the soaked jowar in salted water for around 5 to 6 whistles.
Now, heat some oil in a wok and add the green chilli, onion and ginger-garlic paste and cook them well.
Add the chopped tomatoes and cook for a bit. Then add the chaat masala, garam masala and cumin powder along with a little salt and the boiled jowar.
Cover this and cook for another 5 minutes on a slow flame. Then turn off the flame and cool it down.
Pulverise the cooled jowar mixture in a grinder to get a thick paste. Refrigerate for 10 minutes.
Smear a warm pan with a little oil. With your damp hands, make small tikkis and cook them on both sides.
Mix the honey in the curd.
Place 4 tikkis on a plate and top them with the sweetened curd, tamarind chutney, cucumber, pomegranate pearls, grapes and peanuts.
Finally, top with coriander leaves and serve immediately.