Cucumber Jowar Roti

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Cooks in: 20 Minutes Serves: 3 People

Cucumber consists of 95% water and it keeps us hydrated. They are rich in Vitamin C, K and fibre. Mostly it is eaten raw as salad. They cool the body and that's why it is the most preferred vegetable during summers. Try this easy roti recipe with jowar flour.



  1. In a wide bowl add all the ingredients and make a soft dough. The water from the cucumber is enough to make the dough. Rest it for 30 minutes.
  2. Divide the dough into 6 or 7 balls. take a banana leaf or butter paper and grease well. Now take a ball and pat it as thin as possible to make a roti.
  3. Heat a tawa and once it is ready, transfer the roti. Leave the paper for 20 seconds and then peel off. Cook the roti with some oil on both sides.
  4. Repeat the process for the remaining dough. Serve with some sabji or chutney.


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  1. I made this today. Every detail you have suggested is perfect. I followed it entirely. It turned out as you have demonstrated. I was wondering if there was a way to get the roti to cook without the patches. It was a little not-soft, but we loved it. I wish to get the final look even better. Maybe I should not have patted it so thin? Do please help.

    1. Hi Meera, since we are patting, the uneven surface is bound to happen. That gives a rustic look. Isn’t it? We are so used to eating too much of gluten loaded rotis which are soft. That’s why we expect millet rotis also very soft. But since they are gluten free, the will be little hard. Thankyou for sharing your experience.

  2. Just came by this recipe and delighted. Can you please tell me, for the measurements you have used, how many rotis did you get? We are 2 people and I know excess dough will not keep well. Many thanks for bringing health to our homes.

  3. This recipe looks so delicious and I am making it. Would like to know the consistency for the dough. Should it be like chapathi dough or very soft dough? Thanks so much!

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