Nachni Bhakri
Veg
Vegan
Finger millet (nachni/ragi) flatbread cooked on a clay tawa — slightly denser and earthier than jowar bhakri, with a natural red-brown colour and a nutty, mineral flavour that pairs perfectly with Malvani fish curry or a side of coconut chutney.
Cuisines
Malvani
Maharashtrian
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 2 cups | nachni (finger millet) flour |
| 1 cup | water |
| 1 teaspoon | salt |
| 1 teaspoon | oil |
| — | ghee or oil for cooking |
Instructions
- 1 In a mixing bowl, combine nachni flour and salt.
- 2 Heat 1 cup of water in a pan until it comes to a gentle boil.
- 3 Add the hot water gradually to the flour mixture, stirring continuously to form a dough.
- 4 Let the dough cool slightly until it is comfortable to handle.
- 5 Knead the dough well until it is smooth and pliable.
- 6 Divide the dough into equal portions and roll each into a ball.
- 7 Flatten each ball slightly and place it between two sheets of plastic or parchment paper.
- 8 Gently roll out each ball into a thin circle, about 6 inches in diameter.
- 9 Heat a tawa or flat pan over medium heat and grease it lightly with ghee or oil.
- 10 Place the rolled bhakri on the hot tawa and cook until bubbles appear on the surface.
- 11 Flip the bhakri and cook the other side, pressing gently with a cloth or spatula to ensure even cooking.
- 12 Cook until both sides have light brown spots and the bhakri is cooked through.
- 13 Remove from heat and serve hot with a side of curry or chutney.
Tips
To make rolling easier, use a rolling pin with light pressure and rotate the dough frequently.