Bhakri (भाकरी bhākarī or Dhebra) is a round flat unleavened bread often used in the cuisine of central India. Bhakri is made from jowar flour. Like breads around the world, bhakri is a staple. It is accompanied by other foods like currys and may be spread with butter. Other Indian breads include: roti, chapati, paratha, kulcha, and phulka. ...
The millets are a group of small-seeded species of cereal crops, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one, based on similar characteristics and uses.
Millet flour (called "Bajari" in Marathi) has been commonly used in Western India for hundreds of years to make the local staple flat bread (called "Bhakri"). Typically, "Bhakri" is made from "Jowar" (Sorghum) flour.Another cereal grain popularly used in rural areas and by poor people to consume as staple in the form of roti or other forms is called ragi in Karnataka or nachani in Maharashtra, with the popularly made ragi rotti in Kannada.
Nutrition
Millets, like sorghum, are predominantly starchy. The protein content is comparable to that of wheat and maize. Pearl and little millet are higher in fat, while finger millet contains the lowest fat. Barnyard millet has the lowest carbohydrate content and energy value. Millets are also relatively rich in iron and phosphorus. The bran layers of millets are good sources of B-complex vitamins.
Finger millet has the highest calcium content among all the foodgrains, but it is not highly assimilable.
The protein content in millet is very close to that of wheat; both provide about 11% protein by weight, on a dry matter basis.
Millets are rich in B vitamins (especially niacin, B6 and folic acid), calcium, iron, potassium, magnesium, and zinc. Millets contain no gluten, so they are not suitable for raised bread. When combined with wheat (or xanthan gum for those who have celiac disease) they can be used for raised bread. Alone, they are suited for flat bread.
Ingredients:
2 cup Bajari Flour / Pearl Millet Flour
1/4 tsp Salt
1 cup Water
3 tsp Sesame Seeds/til (optional)
Method :
1.Take Bajra flour in a vessel and make a well in the middle. Add salt and warm boiling water.
2.After a dough cools down a bit, start the kneading process.
3.Gradually add remaining water to knead it in to soft dough.
4.Divide dough in to equal balls, take one of the ball and smooth it out between palms and flatten it out.
5.Dust dry bajari flour on rolling board and Flatten the dough into a circular shape on a floured surface using palms.
6.Use rolling pin to roll out bhakari to get even consistency (this is for beginners)
7.Spread a bit of sesame seeds on the top of bhakari and give them a gentle pat as well, so that sesame seeds won't fall down while bhakari is getting roasted.
8 Place the roti on a hot tava/griddle/skillet in upside down position ( the lower portion with sesame seeds of bhakri should be on griddle ) and apply water on the top side of the roti .
9. Let bhakari roast for a minute or two or until water starts to evaporate.
10Once the water dries out, immediately flip the bhakari over and roast from other side as well for about a minute.
11 Now move the skillet away, lift the bhakari and roast it on a direct heat .
12.Serve hot with a dollop of ghee or butter on the top of it.
Few accompaniments /servings /side dishes for bhakri
Garlic chutney with onion slices & green chilli
Malvani chicken sukka
Malvani kombadi rassa
Tomato pithla
hirwya mirchicha thecha
lal mirchi thecha kolhapuri style
besan pithale
Vangyacha bharit
bhogichi bhaji
Bharleli vangi bhaji
Tip:
You can even mix two or three different flours to make a multigrain bhakari .
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