This rustic Maharashtrian flatbread transforms humble jowar (sorghum) into a flavorful staple. Unlike plain bhakris, the "masala" version incorporates finely chopped onions, cilantro, and spices kneaded right into the dough. Village women traditionally pat the dough directly onto hot tavas, creating slightly charred spots for extra texture. Jowar's drought-resistant nature made it a farmer's favorite crop in arid regions. Nutritionally, it's gluten-free and rich in slow-release carbs. During fasting days, some families add crushed peanuts for protein. The bread pairs perfectly with thecha (spicy chutney) or pitla (gram flour curry). Urban health enthusiasts have rediscovered it as a nutritious alternative to wheat rotis.