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Jowar/ Jowarichi ( Any Millet) Bhakri

Serving: 3-4 no.
Dough preparation time: 10 minutes.
Rolling time: 1 minute(each).
Cooking time: 2-3 minutes(each).
Total time: 14 minutes.

How to prepare soft and neat bhakri?

To prepare good Bhakhari, it is Important that to prepare perfect dough; the dough too tight make the bhakri hard, kneading more the dough, the bhakri will be softer. Today recipe, the easier method to prepare Bhakri…

Bhakri is a famous Maharashtrian traditional flat bread, mostly known as rural food or staple food of farmer’s or countrysides people in early times. It is originated from Khandeshwar (Maharashtra).

It is easily available in restaurants nowadays..

Jowar Bhakri is most common, typically served with Curd/Homemade Curd and Lasuni Methi, Baigan Bhartha etc.

Hope you will enjoy trying out the recipe…

Ingredients:

Jowar flour (Sorgum/Broomcorn ka Aata): 2 cup
Salt: 1/2 teaspoon
Water: 3 cups

Preparation:

Take a wide vessel, put Jowar flour and salt. Mix, keep aside.

Method:

Boil water in a big pot (kadhahi) on medium flame for couple of minutes, add flour continue stir and mix the flour. continue to cook for a minutes (it is important for making soft Bhakhari), switch the flame on lower, mix well for couple of minutes, put off the flame.
Quickly cover, keep it for at least 10 minutes.
Add water in small quantity if needed and knead them. if required, put some more water till the dough becomes medium soft. Use little oil to smear palm if the dough is sticky. (You can knead this in food processor too; it will be easy; kneading with hot water is difficult).
Make the big lemon size ball with wet hand as shown in the photo.
Roll this ball with the help of rolling pin gently with all around equal pressure; then seal the edges if there is breaks and roll them again and repeat this. (it will be approximately twice thicker than normal chapati).
Now raw Bhakri is ready, Take a tawa (griddle), when it becomes hot ( a bit hotter); Place the rolled Bhakri on this.
Cook for a minute till it changes the colour (should be ¼ cooked), Turn the other side and cook it (this should be little more cooked than the 1st side), brown spot should be visible.
Now turn the side of roti on the tawa (use a handkerchief), slightly rotate the roti by pressing gently, it will puff up as shown in photo, or you can roast roti directly on the flame (hold the roti with tongue and keep the roti on fire from 1st side) it will start puffing, turn and roast all around as per your taste bud.
Now, “Jowar/ Jowarichi ( Any Millet) Bhakri” is ready, smear ghee/ homemade ghee or butter/ homemade butter to keep them soft, ghee enhanced the taste as well as flavour.