About Jonna Rotte: sorghum flatbread Telangana. Famous in Telangana. The staple flatbread of Telangana served with chutney and pickle
Prepare main ingredient: Mix jowar flour with hot water to a stiff dough. Pat into thin rounds.
Heat oil: Heat 3 tablespoons sesame oil (the signature Andhra cooking fat) in a heavy pan on medium heat.
Temper: Add 1 teaspoon mustard seeds and wait for them to pop. Add 1/2 teaspoon cumin seeds, 2 dried red chillies, a pinch of asafoetida and 1 sprig curry leaves.
Build base: Add 1 large onion sliced and cook 5 minutes until softened. Add 1 tablespoon ginger-garlic paste and cook 2 minutes.
Add spices: Add 1 teaspoon red chilli powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric and salt. Cook 2 minutes.
Add main ingredient: Add the prepared main ingredient. Stir to coat with the spice base. Add 1/4 cup water.
Cook through: Cover and cook on medium-low heat 10 to 15 minutes until cooked through. Stir every few minutes.
Finish: Taste and adjust salt and spice. Add fresh coriander and a drizzle of sesame oil.
Serve: Serve hot with steamed rice, roti or as part of an Andhra meal.