Bajra Bhakri is a traditional Indian flatbread made from pearl millet flour. It's a healthy and wholesome dish that pairs wonderfully with dal, sabzi, or yogurt. Making Bajra Bhakri is simple and requires minimal ingredients. This recipe is perfect for anyone looking to enjoy a nutritious and authentic Maharashtrian meal....
Ingredients
bajra flour1cup
warm water3/4cup
salt (to taste)
ghee or oil (for cooking)
Nutrition (per serving)
Calories
113.8kcal (5.69%)
Protein
3.4g (6.76%)
Carbs
22.3g (8.09%)
Sugars
0.0g
Healthy Fat
0.8g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
How to make Bajra Bhakri
- Step 1
In a mixing bowl, add bajra flour and a pinch of salt. Mix well.
- Step 2
Gradually add warm water to the flour while kneading it into a smooth and pliable dough. The dough should be soft but not sticky.
- Step 3
Divide the dough into small portions and roll each portion into a ball.
- Step 4
Dust a clean surface with bajra flour and flatten each dough ball into a thin circle using your hands or a rolling pin. Aim for a thickness of about 1/4 inch.
- Step 5
Heat a tawa or griddle over medium heat. Place a flattened dough circle onto the hot tawa.
- Step 6
Cook the bhakri for about 1-2 minutes on one side until small bubbles start to form.
- Step 7
Flip the bhakri and cook for another 1-2 minutes on the other side until both sides are cooked and golden brown spots appear.
- Step 8
Optionally, brush the cooked bhakri with ghee or oil for added flavor.
- Step 9
Repeat the process with the remaining dough portions.
- Step 10
Serve the hot and freshly cooked Bajra Bhakris with your favorite side dish, such as dal, sabzi, or yogurt.
Nutrition (per serving)
Nutrition (per serving)
Calories
113.8kcal (5.69%)
Protein
3.4g (6.76%)
Carbs
22.3g (8.09%)
Sugars
0.0g
Healthy Fat
0.8g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the water is warm and not hot to avoid making the dough sticky.
If the dough feels too dry, add a little more warm water gradually.
Use a clean surface and dust it with bajra flour to prevent sticking while rolling the dough.
Cook the bhakri on medium heat to ensure even cooking without burning.
Brush the bhakri with ghee or oil for a richer flavor.
FAQS
Can I use cold water instead of warm water?
Warm water helps in making the dough pliable and easier to knead. Cold water may make the dough harder to work with.
How do I store leftover bhakris?
Store leftover bhakris in an airtight container and reheat them on a tawa or griddle before serving.
Can I make bhakri without ghee or oil?
Yes, you can skip ghee or oil if you prefer a lighter version. However, brushing with ghee or oil enhances the flavor.
What can I serve with Bajra Bhakri?
Bajra Bhakri pairs well with dal, sabzi, yogurt, or even pickles for a complete meal.
Can I use a rolling pin instead of my hands to flatten the dough?
Yes, you can use a rolling pin to flatten the dough, but traditionally bhakris are shaped using hands.
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Abhishek Boke
(@kautumbikkitchen)
Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting...
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