Bhakari is made in our native place. But it is very good for your appetite. It is also very delicious and can be eaten with many different recipes. In our native place people also have Bhakri with Onion and Green Chilly. They have a special recipe called (Thecha) which you’ll find it soon on my blog in Chutney Category.
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- Jowar Flour – 2 bowls
- Salt – to taste
- Clarified Butter (Ghee) – Just to brush the Bhakri
- Luke warm water as per your need.
- Take some luke warm water and knead the Jowar Flour into a soft dough as shown and add salt to taste.
- Now take a big plate and spread some dry jowar flour on it to make the bhakari. This will ensure that the bhakari does not stick to your plate.
- It should rotate on your plate and side by side it should be spread in a round shape.
- If you are not used to it you can also use a roller which is used for making Chapati.
- On the other hand keep your iron pan (Bhidacha Tawa) not a non-stick pan on a medium flame.
- When it is hot keep your bhakari on it and spread some water as to make that side of the bhakari wet.
- Now check if the wet side is dried properly with the help of a flat spatula and turn it upside down.
- Now cook this side properly, you should check in between so as to ensure that it doesn’t burn.
- When this side has got black and brown spots all over it keep it on the flame directly and it will puff.
- If you are not comfortable doing this just keep it on the iron pan and use napkin or spatula to press it a bit and it will puff.
- Now remove it on a serving plate and apply ghee.
- Serve hot with Bhaaji, Chutney or Non-veg dishes.
I have shown you only Jowar Bhakari, but it can be made using different kinds of Flour like Bajra, Nachani, Mix grains (Wheat, Jowar, Bajra, Nachani). The procedure for all is same. You can try it. It is very good for your health.