Jowar is grown naturally using Indigenous variety of Seeds in the farms of rural areas of Punjab and Harayana. Once ripe, the jowar crop is dried and then threshed for grains. After that, the grain is washed, dried and cleaned. This grain is then ground to make jowar flour. In India, it is used to make jowar ki roti in villages as well as urban areas. It is high in magnesium, calcium and calories.