• A stand-up pouch of Sohamma Organics Stone Ground Jowar Flour, featuring a brown kraft paper design with a central label showing a wheat field, a sack of flour, and a person grinding wheat.
  • Back view of a brown stand-up pouch package of Jowar Flour with a large white label showing product information, ingredients, and a barcode on a white background.
  • A stand-up pouch of Sohamna Stone Ground Jowar Flour is displayed on a rustic wooden table, surrounded by bowls of flour, whole grains, and a spoonful of powder. In the softly blurred background, a woman is cooking in a traditional kitchen.
  • A stand-up kraft paper Jowar flour pouch with a white nutrition facts label on the front, shown beside a larger white nutrition panel graphic. The pouch is photographed against a blurred forest background on a white surface.
  • A comparison graphic for Sohamna Organics Jowar flour, showing a brown stand-up pouch at the top of two cards. The left white card has a green checkmark and describes the product as milled slowly on traditional stone chakki, retaining natural fiber and nutrients.
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Sohamna Organics

Stoneground Jowar Flour 1KG

Stoneground Jowar Flour 1KG

HK$45.00
HK$55.00 HK$45.00
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Stoneground jowar (sorghum) flour, made the traditional way.

Our Jowar Flour is made from sorghum grains that are stone-milled into a soft, pale flour with a mild, slightly sweet flavour. It's the flour behind classic Maharashtrian bhakri and soft jowar rotis, and it also works well in pancakes and baking. No artificial additives or preservatives.

How to use it

  • Jowar roti / bhakri: Knead with warm or hot water into a soft dough, then pat or roll between sheets of baking paper. Cook on a hot tawa, sprinkling a little water on top, until puffed and speckled.
  • Dosa and chilla: Mix with yoghurt or water, onion and spices for a quick batter.
  • Baking: Use in cookies, flatbreads and muffins, often blended with other flours.
  • Thickening: Use a spoonful to thicken soups and gravies.

Tip: Jowar dough is less stretchy than wheat dough, so knead only as much as you need for each batch.

Ingredients

100% jowar (sorghum).

Allergen and safety guidance

Jowar is a naturally gluten-free grain, but this flour may contain traces of wheat or other cereals from growing, milling or packing. It is not guaranteed suitable for people with coeliac disease.

Storage

Keep in an airtight container in a cool, dry place. Stoneground flour is best used fresh, so store it in the fridge in humid weather.

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