Jowar Bhakri (ज्वारीची भाकरी)
Whenever I talk to any non-indians about Indian breads, most of them only know naan. Although I like Naan, there are so many different breads that are part of the Indian cuisine that the rest of the world is unaware of. I hope to do a series of posts on various Indian Breads.
My most favorite Indian bread is actually a flat bread.
What is Jowar(Sorghum)?
Jowar is a grain cultivated through out India. It is considered a cheap alternative to wheat. It is a very healthy grain with a lot of fibre and rich nutrients that are supposedly beneficial to fight against diseases like cancer, diabetes. The list of health benefits is pretty long.
Jowar bhakri is very common in many parts of Maharashtra and Karnataka, especially it is an integral part of the Farmers’ diet.In the villages Bhakri is made typically on a wooden stove. The smoky flavor you get with that is unmatchable.
I love to eat bhakri right off the stove, with a pinch of salt, onion and green chili, I feel that it is the best food on the planet. In fact, if I am asked on my death bed what I would like to eat, it would be bhakri.
I typically make Bhakri with spicy chicken and some greens.
Today’s post is dedicated to ‘Jowar Bhakri’
Ingredients are very simple, Jowar flour & water. How much simpler can it get. The trick is in making these beauties. Although I did not cook at all before I got married, this is one thing I made sure I learnt how to make. I thought it will be easier to explain it through videos rather than just the pictures or words.
So here is my attempt to capture Jowar Bhakri Recipe.
2 cups of Jowar flour
about 1 cup of water
Make a dough with the flour. Make sure you knead it a bit to ensure that it is smooth. It will be almost the consistency of mashed potatoes.
Make a flat bread patting with you hands. Use flour to ensure that the bread does not stick to the board or your hands
Heat the pan on med-high heat and ensure it is hot before you start to roast the bread on it.
Put the flattened bread on the pan. Make sure you put the flour side up. Spread some water on it. This helps remove the excess flour.
As soon as the water sort of dries up and the first side sort of turns opaque, flip over to roast the second side.
Roast the second side till you see nice brown spots on it.
Once the second side is roasted well, take the pan of the stove and roast the first side directly on the flame.
Enjoy with your favorite curry ‘Chicken Savji’. I made this typical Maharashtrian dinner tonight.