Bhajri Bhakri

Bhakri is flatbread that is patted into shape rather than being rolled into shape. It can be made with a wide variety of flours. Today I made it with Bajri or Pearl millet. This is a rustic version that I served with a dry cauliflower side.

This flour does not last very long. I bought it from the Indian store last week and did not get time to use it. By this week it was close to its use by date. My daughter asked me if I was making the cement poli again. But once she started on the puffed bhakri she did not complain. There are very few food that she does not like but loves to give them weird names. I think I am a picky eater compared to her.

You will need
2 cups bajri flour or pearl millet flour
cold water as needed

Using water as needed knead the flour into a soft dough. Now using some elbow grease knead the dough until it is supple and does not crack when pressed down. This is easier to achieve with freshly ground flour.

Heat a cast iron griddle pan. Divide into lemon sized portions. Using a ziploc bag as the base pat one of the portions into a flattened disc.

Place it on the hot pan. Cook both sides. The bhakri should puff up. To finish cooking it place it on direct heat for a few seconds. Flip to second side for another few seconds.

Take it off heat. Repeat for the remaining portions.

Enjoy it hot with fresh butter and a side of your choice.


This is my entry for week one, day three of BM #49 for the theme Indian Bread Basket.

Makka Methi Bhakri

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.

Thalipeeth (Mixed Grain Pancakes)

Thalipeeth is one of the healthier pancakes. This is a traditional authentic Maharashtrian recipe. To make thalipeeth you need a combination of roasted flours.

You will need
For the bhajani
1 cup wheat flour
1 cup urad flour
1 cup roasted channa flour (dala)
1 cup nachni flour (finger millet)
1 cup bajri flour (pearl millet)
1 cup jwari or jondhala flour (sorghum)
1/2 cup coriander and cumin powder (instructions below)

For the thalipeeth (to make 6)
3 cups bhajani
1/2 onion
handful cilantro
1 Serrano pepper, minced
salt and paprika to taste

Bhajani is the flour used to make thalipeeth. To make the coriander cumin powder roast a handful of coriander seeds with a scant handful of cumin seeds until fragrant and seeds start changing color. Grind to a powder when cool. Keep aside. Roast each of the flours separately and keep aside. When cool mix them all together. The bhajani can be stored in an airtight container for a few weeks.

To make the thalipeeth combine all the ingredients in a mixing bowl.

Using a little water form a soft dough. Knead for a couple minutes and let it rest for about 15 minutes.

Heat a griddle pan. Divide the dough into 6 portions. Knead one portion well and flatten on a greased ziploc bag or wax paper. Using your finger make three holes in the center.

Place the prepared thalipeeth on the hot griddle. Pour a few drops of oil in each of the holes. Cover and cook on medium high heat for a few minutes until brown.

Uncover and flip over. Cook the other side until brown. Remove from heat. Repeat for each portion.

Thalipeeth is usually eaten with fresh made butter. But you can have it with a savory side or pickle.

This is my entry for week three, day one of BM #42 for the theme Millet.

Makki Roti (Corn Poli)

Makki roti or Corn roti is a classic Punjabi winter roti or flatbread. It tastes a lot like corn tortilla. Makki roti with sarso ka saag (mustard green curry) is a very popular combination.

I have always wanted to try makki di roti but I was worried about ensuring it is cooked through. As it turned out that was not a problem. Keeping the dough moist enough to make the flat bread was an issue.

You will need
2 cups corn flour (use Masa or Bob Miller)
1/4 cup whole wheat flour
1 tsp.salt

Mix all the ingredients and using warm water knead into a soft dough. Let it rest for 30 minutes.

Heat a pan griddle. Knead the dough again and divide into lemon sized balls. Using a little water on your hand knead one ball of dough until it is soft. Flatten it on the palm of your hand as far as it will go. Place it on a plastic sheet and continue flattening it with your palm until you have a relatively thin roti.

Place the roti on the hot griddle and let it cook for a couple minutes. Flip it over and add a few drops of oil on it. Flip it over again and add a few drops of oil. Let both sides brown and take it off the heat.

Continue to prepare and cook the remaining rotis. Serve with bhaji (vegetable sides).