Bhakri (भाकरी bhākarī or Dhebra) is a round flat unleavened bread often used in the states of Rajasthan, Gujarat, Maharashtra, Malwa, Goa and northern Karnataka . It is coarser than a roti.
Bhakri as part of a traditional Indian meal. bhakri is a staple food. It is made mostly from wheat flour, jowar (sorghum) flour, bajra(millet) flour, nachni(or finger millet) flour and even rice flour (in the Konkan region). Bhakris are made primarily with oil, water, and flour. It has traditionally been the farmer's food which would be carried to the farm at the crack of dawn and make up for both breakfast and lunch.
In the fields, bhakri even used to serve as a plate, in which chutney or thecha (chutney made up of green chillies and pea nuts) was served and eaten together. Typically bhakri is accompanied by pithla (a stew of gram flour) but it may also be served with curry, garlic chutney, thecha (a thick paste of green or red chilies), preparations of green leafy vegetables and raw onion.
Bhakri has dietary advantages. Being made from cereals, it is high in protein and fibre but at the same time very easy to digest. Also, bhaakri made with bajra flour is reserved for the winter months as it has a lot of heat. This bhaakri is eaten with some homemade loni (butter) to beat the heat in the bajra roti.
Jwarichi bhaakri goes well with bharli vaangi, the most popular combo being, 'Zunka-bhaakri'. Making bhaakri requires a little bit of practice and patience
Ingredients:
2 cups Jowar flour
1 Cup Hot water
Butter for brushing bhakaris
Method:
Bhakri as part of a traditional Indian meal. bhakri is a staple food. It is made mostly from wheat flour, jowar (sorghum) flour, bajra(millet) flour, nachni(or finger millet) flour and even rice flour (in the Konkan region). Bhakris are made primarily with oil, water, and flour. It has traditionally been the farmer's food which would be carried to the farm at the crack of dawn and make up for both breakfast and lunch.
In the fields, bhakri even used to serve as a plate, in which chutney or thecha (chutney made up of green chillies and pea nuts) was served and eaten together. Typically bhakri is accompanied by pithla (a stew of gram flour) but it may also be served with curry, garlic chutney, thecha (a thick paste of green or red chilies), preparations of green leafy vegetables and raw onion.
Bhakri has dietary advantages. Being made from cereals, it is high in protein and fibre but at the same time very easy to digest. Also, bhaakri made with bajra flour is reserved for the winter months as it has a lot of heat. This bhaakri is eaten with some homemade loni (butter) to beat the heat in the bajra roti.
Jwarichi bhaakri goes well with bharli vaangi, the most popular combo being, 'Zunka-bhaakri'. Making bhaakri requires a little bit of practice and patience
Ingredients:
2 cups Jowar flour
1 Cup Hot water
Butter for brushing bhakaris
Method:
- Heat water and add salt. When it starts boiling, add the flour,pinch of butter and mix continuously till all the water is absorbed. Take off the heat.
- Remove mixture in a plate & knead thouroughly to make a dough. If required more water can be added. Divide the dough into 8 balls.
- Dust rolling board with flour, place a small dough on that.
- Flatten the dough into a circular shape on a floured surface using palms.
6 .Place the roti on a hot tava/griddle and apply water on the top side of the roti using a damp cloth.
7.Now turn the roti and roast for a minute and remove and directly put it on fire. It puffs up immediately
8 . Remove and serve hot with Butter and-bharli-vangi
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