Jowar Bhakri

Jowar Bhakri

Jowar Bhakri

Veg Vegan

A thick, unglazed flatbread of sorghum (jowar) flour, patted by hand into a rough disc and cooked on a hot griddle then briefly held over a direct flame to char the surface — eaten hot with a smear of white butter, pithala, or leafy vegetable curry. The staple bread of rural Maharashtra, jowar bhakri is rougher, more crumbly, and more nutritious than the wheat chapati that has largely replaced it in cities.

Cuisines

Malvani Vidarbha Kolhapuri Maharashtrian

Best for

Breakfast Lunch Dinner

Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

2 cups jowar flour
1 cup water
— salt to taste

Instructions

  1. 1 In a mixing bowl, combine jowar flour and salt.
  2. 2 Gradually add water while mixing to form a soft dough.
  3. 3 Divide the dough into equal portions and roll each into a ball.
  4. 4 Flatten each ball slightly and dust with a little jowar flour.
  5. 5 Using a rolling pin, gently roll out each ball into a thin circle.
  6. 6 Heat a tawa or flat pan over medium heat.
  7. 7 Place a rolled bhakri on the hot tawa and cook for 1-2 minutes.
  8. 8 Flip the bhakri and cook the other side for another 1-2 minutes.
  9. 9 Using a cloth, gently press the edges of the bhakri to help it puff up.
  10. 10 Once both sides have brown spots and the bhakri is cooked through, remove from heat.
  11. 11 Repeat with the remaining dough balls.
  12. 12 Serve hot with a side of curry or chutney.

Tips

Ensure the dough is soft and pliable for easier rolling and better puffing.