- Recipe Cusine : Indian
- Prep Time : 10 Minutes
- Cook time : 30 Minutes
- Serves : 3
- Author : Jeyashri
- Recipe Category : Lunch | Dinner
- Description : A variety of Indian flat bread made using Jowar flour, a healthy variety of millet
Besan | Chickpea flour | Kadalai maavu 1 cup Jowar flour 1 cup Whole wheat flour 1 cup Onion 1 very finely chopped Garlic 3-5 cloves crushed Cumin seeds 1 tblsp Ajwain| Omam 1 tblsp Turmeric powder 1 tblsp Green chili 2 Salt to taste Coriander leaves handful Oil | Ghee 2 tblsp + oil for cooking the bhakri Warm water to knead the dough I halved the recipe
Method:
- In a wide bowl add the besan flour, jowar flour and whole wheat flour.
- Add the finely chopped onions, crushed garlic, green chillies, cumin seeds, ajwain, turmeric powder and salt.
- Mix well nicely.
- Add the oil or ghee to the flour mixture.
- Mix well.
- Sprinkle warm water and knead a stiff dough.
- Divide the dough into lemon sized balls, as we do for chapathi.
- Dust it with generous whole wheat flour and roll a thick disc of bhakri.
- Heat a pan and cook the bhakri on both sides.
- Drizzle oil on both sides.
- Cook on a low flame to make crispy bhakris.
- Serve hot.
- This tastes very good with tea | Chai.
- I served for dinner with raita.
- Always sprinkle warm water while kneading the dough. Else it will become too loose.
- Roll the bhakri immediately after kneading the dough as the onions will ooze out water.
Method with step wise pictures:
- In a wide bowl add the besan flour, jowar flour and whole wheat flour.
- Add the finely chopped onions, crushed garlic, green chillies, cumin seeds, ajwain, turmeric powder and salt.
- Mix well nicely.
- Add the oil or ghee to the flour mixture.
- Mix well.
- Sprinkle warm water and knead a stiff dough.
- Divide the dough into lemon sized balls, as we do for chapathi.
- Dust it with generous whole wheat flour and roll a thick disc of bhakri.
- Heat a pan and cook the bhakri on both sides.
- Drizzle oil on both sides.
- Cook on a low flame to make crispy bhakris.
- Serve hot.
- This tastes very good with tea | Chai.
- I served for dinner with raita.
Notes:
- Always sprinkle warm water while kneading the dough. Else it will become too loose.
- Roll the bhakri immediately after kneading the dough as the onions will ooze out water.
