Bhakri is flat bread that is shaped using the palm of your hand rather than a rolling pin. Bhakri was a dinner staple in my grandmother's house. My mother was not too fond of bhakri, she preferred her whole wheat poli/chapati. So we used to have bhakri only when we were visiting my grandmother in Pune. We usually had it for dinner.
Bhakri is a nice variation to everyday wheat based poli. The most common bhakri is made with jowar or jwari or sorghum. But it can be made with other flours like bajri (pearl millet) or maaka (maize). With methi or fenugreek leaves available in abundance during the winter months I decided to add some methi to bhakri for some flavor.
I used store bought corn flour so I added a little wheat flour to it. If you can source fresh corn flour you can skip the wheat flour.
You will need
2 cups corn flour
1/2 wheat flour (skip this if you can source fresh corn flour)
a handful of methi (fenugreek) leaves, chopped
1 tsp. salt
1 tsp. cayenne pepper
1/2 cup water or as needed
Mix all the ingredients together to form a soft dough. Knead well until it is soft and pliable.
Divide into lemon sized portions. Heat a griddle pan (preferably cast iron) on medium heat. I used a ziploc bag to shape the bhakri. When the pan is hot take one of the portions of dough and using your palm flatten it on the ziploc bag. Continue patting it down until you have the desired size.
Place it on the hot griddle. Flip it over when one side is cooked. Flip again to cook the other side.
Enjoy!
This is my entry for week one, day one of BM #49 for the theme Indian Bread Basket.
Bhakri is a nice variation to everyday wheat based poli. The most common bhakri is made with jowar or jwari or sorghum. But it can be made with other flours like bajri (pearl millet) or maaka (maize). With methi or fenugreek leaves available in abundance during the winter months I decided to add some methi to bhakri for some flavor.
I used store bought corn flour so I added a little wheat flour to it. If you can source fresh corn flour you can skip the wheat flour.
You will need
2 cups corn flour
1/2 wheat flour (skip this if you can source fresh corn flour)
a handful of methi (fenugreek) leaves, chopped
1 tsp. salt
1 tsp. cayenne pepper
1/2 cup water or as needed
Mix all the ingredients together to form a soft dough. Knead well until it is soft and pliable.
Divide into lemon sized portions. Heat a griddle pan (preferably cast iron) on medium heat. I used a ziploc bag to shape the bhakri. When the pan is hot take one of the portions of dough and using your palm flatten it on the ziploc bag. Continue patting it down until you have the desired size.
Place it on the hot griddle. Flip it over when one side is cooked. Flip again to cook the other side.
Enjoy!
This is my entry for week one, day one of BM #49 for the theme Indian Bread Basket.
Looks so fresh varda!! Must be aromatic with fresh methi!!!
ReplyDeleteHealthy one Varada! Adding methi should have added so much flavor to it.
ReplyDeleteLove makki rotis and Methi surely will make them healthy as well as flavorful.
ReplyDeleteAmazing clicks and love the color
ReplyDeleteThis is our fav in winters.Perfectly made..
ReplyDeleteWow! I would love to make this version.
ReplyDeleteSimple n rustic. Love to have it wit onions and some green chillies
ReplyDeleteI love this Varada, we make it as well, though without the methi...good one!
ReplyDeleteBhakri looks wholesome and absolutely rustic.. Wonderfully done Varada.
ReplyDeleteGood pics and wholesome bhakri.
ReplyDeleteI have never tried cornflour rotis. The methi must have made them flavorful.
ReplyDeleteHearty and comforting Methi Bhakris. They turned out perfect.
ReplyDeleteI like the addition of methi. A bhakri to die for.
ReplyDelete