Bhakri is a flat bread very common in Maharashtra. This one is made out of Jowar (Sorghum) and packs a lot of nutrients. Jowar is one of the superfoods and has a lot of benefits. I love Bhakri and when I visit Pune, I insist on eating this every day!
Vishesh Tippani / Additional Commentary
Jowar 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.
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?
Jowar Flour 1 Cup
Salt to taste
3/4 C water
How do I make it?
Heat water in a pot till it boils. Turn off the gas
Mix Jowar 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 on 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 You tube video on how to make it and it will be much easier
Accompaniments
Jhunka, ghee, Dahi
Any green vegetable sabzi
Any Maharashtrian Curry (mutton rassa, chicken rassa)
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