Baked Jowar Dill Poori – Healthy Snacks

20 min cook time
10 min prep time
Indian Breads
Preperation Time:
10 mins
Cooking Time:
20 mins


  1. 1/2 cup Jowar/Sorghum flour
  2. 1/4 cup freshly chopped dill leaves
  3. 1/2 teaspoon cumin powder
  4. 1/2 teaspoon red chili powder
  5. Salt to taste
  6. Olive oil


  1. Sieve the jowar flour and combine with all the above mentioned ingredients in amixing bowl.
  2. Add 1 teaspoon oil and crumble the whole mixture. Add enough water and knead to a firm dough (should resemble poori dough). Keep it aside for 10 minutes.
  3. Preheat oven to 180 Degree Celsius for 10 minutes. Grease a baking tray and keepaside.
  4. Grease your hands and make small balls from the prepared dough. Flatten it to form disc. Place it carefully on the baking tray. Prick the poori with a fork.
  5. Bake at 180 Degree Celsius for 10 minutes. Flip over the sides of poori and bakeagain for another 10 minutes. Remove poori from the oven and allow it to cool. Store it an airtight container.
  6. Serve as it is. Or use as canapés with toppings like cheese, veggies etc…


The baking time may vary depending on the size and thickness of poori. Thin poori will bake quickly so check the oven frequently.

Jowar or Sorghum is one of the five top cereal crops in the world, along with wheat,

oats, corn and barley. It is commonly eaten with the hull, which retains the majority of

the nutrients. Some of it’s benefits at a glance:

 The plant is very high in fibre and iron, with a fairly high protein level as well.

 Jowar is rich in antioxidants

 It is gluten-free, an attractive alternative for wheat allergy sufferers.

 It is rich in carbohydrate, calcium, iron and protein

Featured Image Source

Nutrition Facts
Serving Size 1 Serving
Per Serving% Daily Value*
Calories 557
Calories from Fat 50
Total Fat 5.6g9%
Saturated Fat 0.8g4%
Cholesterol 0mg0%
Sodium 208mg9%
Potassium 2091mg60%
Carbohydrates 131.5g44%
Dietary Fiber 2.2g9%
Sugars 123.7g
Protein 2.8g
Vitamin A 22% · Vitamin C 12%
Calcium 48% · Iron 72%