Jowar Bhakri/ Millet Hand rolled flat bread

Jowar Bhakri is recommended bread on many diet plans. Purely for the rich nutrients and the low fat contents. However, I think it requires an acquired taste. I do not know many who liked this bhakri in the first instance unless they had it hot straight from the griddle or stove. I have come around liking it only recently and wondered what made mom make these bhakris and torture her teeth to chew something as hard as it when she could very well make the regular rotis. My paternal grandmother survived on these all through her life. I do not think she ate chapati at all. Her bhakris were always made a meal before the actual as she preferred to eat shili bhakri (stale bhakri). Now before you are put off with the idea, I would urge you to try stale bhakri, broken in pieces dipped in thick dal laden with home made ghee....

Coming to the recipe, it is very typical and traditional bread made often in maharashtrian households. The variations are in the flour and jowar and rice are the popular one's. It is an art to make the perfect bhakri. Apparently, bhakris should be made with flour that is not freshly ground to ensure you get the nice and crispy layer on one side and soft and fluffy on the other. But these tips are for pros, amateurs like me can be happy to get a perfect round and flat bhakri first place


Ingredients
1 cup jowar flour
1 cup rice flour
2 cups water
salt to taste
Method
1) Mix the flours and keep them in a large basin/ dish. Make a well in the centre
2) Heat the water with a pinch of salt until it comes to a running boil
3) Pour the water in the well and slowly mix it using a fork
4) Now pinch out one palm size ball and knead it well using some regular water to aide the process. The dough should be pliable and not stick to the hands. Add more flour if required. Kneading well is a must
5) On a flat surface, dust some flour and start pressing the edges of the ball to flatten it.In the process, keep pushing some dough from the centre to the edges.
6) Apply even pressure and keep the movements gentle. 
7) When it is rolled out sufficiently flat and round it is ready. Ideally keep it as thin as paratha.
8) Place it on a hot griddle and apply some water on the surface
9) Turn it over, and using a hot kitchen towel to apply pressure on the edges to aide cooking. and move on direct flame to puff it up using a tong
10) Cooking the bhakri well is essential to get the right taste. It takes longer time than the regular chapati .

Serve with zunka, thecha or any curry for that matter



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16 comments:

Priya Suresh said...

Jowar roti looks seriously fabulous and prefectly rolled..Totally agree with you,its an art.

Chitz said...

Looks inviting.. Like a fair version of the normal rotis :) Healthy one, so guess I shud try it out too !!

Srivalli said...

Ok I love the jowar rotis that my mil makes. As you say it's an art, probably something that I might never get the hang of! she normally makes it with just jower, if required adds wheat flour for the gluten..and yes she makes couple of them and has for the next meal as well!..very nice that you made these..

vaishali sabnani said...

Pradnya this jowar roti is really good..I remember my friend, (incidenally she was my neighbour,)making these everyday..and I would enjoy them...miss her and the rotis!

Vijayalakshmi Dharmaraj said...

very nice roti dear...

Archana Potdar said...

You said you cannot make bhakaris Pradnya. These are beautiful. thecha sounds a great idea. Must have it tomorrow when I get them made again.

Pallavi Purani said...

Such a healtier bhakri to feast on. :) I add bajra flour to this too. Makes one power packed rotlo :D

Nalini's Kitchen said...

Perfectly rolled..a healthy roti,perfect for dieting..

Suchi Sm said...

Perfect shape and looks so soft and delicious...

Manju said...

Sounds good but scared to try this art.still bookmarking healthy one.

Rajani S said...

Next time I am going to the supermarket, I will be getting a whole lot of other flours than atta and rice flour!

The bhakri looks good :)

Pavani N said...

Never tasted these healthy bhakris, hear a lot about them though. I have the ingredients, will try myself.

Harini-Jaya Rupanagudi said...

Love it! It has been quite a while since I made these!! should make these soon.

veena krishnakumar said...

I never got around to make the bkakris like my mom...so i bring in huge quantities when i go to blore:-)These look so nice...wish i could try them

Suma Gandlur said...

I have never eaten them so far but have heard that jowar roti is a skill. Have to try them out with chili pickle you have posted.

Hello Hungry said...

Oo I want to try this! Looks very good!

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