Jowar (Jwari / Sorghum)

Whole jowar grain, the white sorghum that Maharashtra has eaten as bhakri for generations. Buying jwari whole and grinding as you need it gives fresher jowar atta than any packet can manage, and the grain keeps far longer than flour ever will.

Grown on our own land

This crop comes off the forty acres at Kasarpimpalgaon and from the farmer members around it. Vermicompost out of our own plant goes into that soil in place of urea. Nothing passes through the wholesale market, so we know which field a sack came from.

What to do with whole jwari

Most families send it to the neighbourhood chakki and bring back atta for bhakri. Grind two kilos at a time in summer and it stays sweet. Whole grain also gets popped on a dry tawa as a snack, boiled into a coarse ambil, roasted green as hurda in the cold months, and added to thalipeeth bhajani. There is no gluten in it, so the bhakri is patted flat by hand and never rolled.

Pack sizes

2kg, 3kg, 4kg and 5kg. Families eating bhakri every day usually settle on the largest.

Storage

Whole grain lasts a year in a dry steel dabba. Drop in a few dried red chillies and check it once during monsoon.

When a chakki trip is not practical, our jowar flour is milled fresh in small lots, and bajra flour covers the winter half of the bhakri routine. Browse everything at grains and flours.

Frequently asked questions

Should I buy jowar grain or jowar atta

Grain, if you have a chakki close by, because flour starts losing its taste a few weeks after grinding. Atta, if making that trip every month is not going to happen.

Does jowar contain gluten

No, there is no gluten in sorghum. That is why the dough will not stretch and why bhakri has to be shaped with the palm.

How much flour does one kilo of jowar give

A little under a kilo, usually around 950 grams, since the chakki keeps a small amount as dust and loss.