Deep Juwar Flour

Globally, it’s being touted as the “new quinoa” for its gluten-free, whole-grain goodness. But in India, jowar, known as Sorghum in English is a staple, especially in the western and southern parts of the country where it is ground into flour and is used to make rotis, bhakri, cheela, dosa,...
-
+
$2.99

Globally, it’s being touted as the “new quinoa” for its gluten-free, whole-grain goodness. But in India, jowar, known as Sorghum in English is a staple, especially in the western and southern parts of the country where it is ground into flour and is used to make rotis, bhakri, cheela, dosa, etc.

Recently Viewed Products