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Bajri Bhakri

Bhakri is a flatbread very common in Maharashtra. This one is made out of Bajra (Pearl Millet) and packs a lot of nutrients. Bajra is one of the superfoods and has a lot of benefits. Refer to the Methi-Bajra puri recipe for details on Bajra. This recipe is identical to the Jowar Bhakri recipe.



Vishesh Tippani / Additional Commentary


Bajra Bhakri depends heavily on the freshness of the flour and how you knead it. It might help to watch an online video on how to roll this.

Like Jowar, I have been able to make this successfully in India but in the US, we can't guarantee the freshness of the flour, and so it does not always turn out to be perfect.

The recipe I have listed below (using ukad- steamed dough) has proven to be successful in getting near-perfect Bhakris from the not-so-fresh flour you get in the Indian Stores.

 

What do I need?

  • Bajra Flour 1 Cup

  • Salt to taste

  • 3/4 C water

  • You can add 1/2 tsp turmeric, chilli powder and some ajwain for enhancing the flavour

How do I make it?

  • Heat water in a pot till it boils. Turn off the gas

  • Mix Bajra flour and salt together and add it to the water

  • Keep for a few minutes till it cools

  • Knead the dough till it is really smooth. This is the trick. Finding the right consistency takes time. You may need to add 1-2 tbs of water

  • Divide the dough into small round balls

  • Flour a rolling surface (Polpaat) generously. Pat one of the round balls on the surface and keep turning it and flattening it into a disc. You have to ensure the dough can turn on the surface otherwise it will stick and break

  • Heat a tawa. Now lift the patted dough disc carefully and put it up the pan with the floured side flipped on top

  • Take a little water and add it to the disc till the flour blends into the dough

  • Let it cook, till the water on top dries up

  • Next, remove the disc and put it directly on the gas flame to see it puff up

Keep calm and call mom tips:

  • Bhakri depends a lot on the dough and the softness of it. Traditionally the dough is kneaded for 1 bhakri at a time but I found the above method much more useful

  • Watch a Youtube video on how to make it and it will be much easier

 

Accompaniments

  1. Jhunka, ghee, Dahi

  2. Any green vegetable sabzi

  3. Any Maharashtrian Curry (mutton rassa, chicken rassa)

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