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.
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
I had served it with kanda jhunka
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
Tomato pithla
kanda jhunka
Ingredients:
1 cup Bajari Flour / Pearl Millet Flour
1 cup jowar flour (Sorghum) flour
1 cup rice -tandalacha peeth
1/4 tsp Salt
1.5 cup Water
1 tbsp ghee
3 tsp Sesame Seeds/til (optional)
Method :
1.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.keep covered for 10 minutes .this method is known as ukad kadhne in marathi
&
2.After a dough cools down a bit Remove mixture in a plate start the kneading process.knead thouroughly to make a dough.
3. If required more water can be added 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/rice 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.(this is optional)
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.
I had served it with kanda jhunka
Tip:
You can even make bhakri with plain rice flour or jowar flour or bajra 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.
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 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 foodgrainsThe 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.
I had served it with kanda jhunka
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
Tomato pithla
kanda jhunka
Ingredients:
1 cup Bajari Flour / Pearl Millet Flour
1 cup jowar flour (Sorghum) flour
1 cup rice -tandalacha peeth
1/4 tsp Salt
1.5 cup Water
1 tbsp ghee
3 tsp Sesame Seeds/til (optional)
Method :
1.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.keep covered for 10 minutes .this method is known as ukad kadhne in marathi
&
2.After a dough cools down a bit Remove mixture in a plate start the kneading process.knead thouroughly to make a dough.
3. If required more water can be added 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/rice 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.(this is optional)
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.
I had served it with kanda jhunka
Tip:
You can even make bhakri with plain rice flour or jowar flour or bajra flour
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