The Jowar Roti

Knead jowar atta and warm water to make a soft dough. Knead the dough for about 6-8 minutes till it is really soft.

Now distribute in 10 portions, roll out each portion using chakla and dusted hands into a really thin roti. This is the trickiest part. My househelp showed me a couple of them and then I was able to roll. Initially you might not be able to roll it very thin, its ok make it as thin as possible.

Cook this on a really hot tawa. Now as soon as you put the roti on the tava using a tissue paper or a brush, wet the side on the top with water. This helps keeping the roti soft.

Flip and cook the other side.

For the Chicken Saaru.

Dry roast poppy seeds till they start turning brown. Grind these with the rest of the masala ingredients into a smooth paste. Adding as little water as possible.

Now in a heavy bottom pan, heat 2 tsp oil. Add curry leaves and onions. Fry till onions are translucent.

To this add the masala paste and 1 tsp oil and cook for 8-10 minutes till the masala is fully cooked. You will have to keep stirring this often since it can get stuck at the bottom.

Now add the chicken pieces and fry for 5 minutes till they are coated with the masala.

Add about 2 cups of hot water to this and continue cooking till the chicken is cooked and you have a thick brownish gravy. Serve hot with jowar rotis or ragi mudde or rice.