Jowar bhakri is a traditional Indian flatbread made from jowar (sorghum) flour, popular in Maharashtra and other parts of India. The dough is prepared by mixing jowar flour with water and rolled into flat discs, which are cooked on a hot griddle until they puff up and develop a slightly crispy texture. Mirchi thecha is a spicy condiment made from green chilies, garlic, and spices, pounded together to create a fiery mixture. The combination of...
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In a mixing bowl, combine jowar flour and water to form a soft dough. Knead well until smooth.
Divide the dough into equal portions and roll each portion into a flat disc using a rolling pin or your hands.
Heat a griddle or tawa and cook the bhakri on medium heat. Flip and cook until both sides are slightly crispy and puffed up.
Heat oil in a pan and sauté green chilies and garlic until slightly charred. Add in peanuts, cumin seeds, and coriander leaves. Roast well.
Transfer the sautéed chilies and garlic to a mortar and pestle or blender. Add salt and pound into a coarse mixture.
Serve the thecha alongside the jowar bhakri.
Use warm water to knead the jowar flour for a smoother dough.
Adjust the number of green chilies in the thecha based on your spice tolerance.
Serve the bhakri hot with a dollop of ghee or a side of buttermilk for added flavor.
Can I use any other flour for bhakri?
Traditionally, jowar flour is used for bhakri, but you can experiment with bajra or ragi flour for a variation.
How do I store leftover thecha?
Store thecha in an airtight container in the refrigerator for up to 3 days. Reheat slightly before serving.
Can I make thecha without a mortar and pestle?
Yes, you can use a food processor or blender, but ensure the mixture remains coarse and not too smooth.
What can I pair with jowar bhakri and thecha?
You can pair it with ghee, buttermilk, or a simple vegetable curry for a wholesome meal.
Is jowar bhakri gluten-free?
Yes, jowar flour is naturally gluten-free, making this dish suitable for those with gluten intolerance.
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