Bajra Bhakri with Vangyache Bharit

Shape the Bhakris

• Take one dough ball and flatten it slightly. Dust your work surface lightly with some dry bajra flour.
• Place the dough ball on the surface. Using your palm and fingers, gently pat and rotate the dough simultaneously to form an even circle about 5-6 inches in diameter and 1/4 inch thick.
• Alternatively, for beginners, place the dough ball between two sheets of parchment paper and roll gently with a rolling pin to the desired thickness.

Cook the Bhakri on a Tawa

• Heat a cast-iron tawa (griddle) over medium-high heat. The tawa should be hot but not smoking.
• Carefully lift the patted bhakri and place it on the hot tawa.
• Cook the first side for about 45-60 seconds, or until you see small bubbles appear and the color changes slightly.
• Flip the bhakri using a spatula. Cook the second side for 1-2 minutes until light brown spots appear.
• Using a folded, clean kitchen towel, gently press down on the bhakri, especially around the edges, to ensure it cooks evenly.

Puff and Serve

• Using a pair of tongs, carefully lift the bhakri from the tawa and place it directly on a medium open flame.
• The bhakri should puff up like a balloon within seconds. Rotate it quickly to cook evenly for about 10-15 seconds.
• Remove from the flame and place it on a plate. Immediately smear with ghee, if desired.
• Repeat the shaping and cooking process for the remaining dough balls. Serve hot.

Make the Tempering (Tadka)

• Heat 2 tablespoons of oil in a kadai or pan over medium heat.
• Add the mustard seeds and allow them to splutter completely.
• Add the cumin seeds and hing (asafoetida). Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.
• Add the finely chopped onion (the portion for cooking) and the chopped green chilies. Sauté for 4-5 minutes until the onions become soft and translucent.

Combine and Finish the Bharit

• Add the turmeric powder to the pan and mix for 10 seconds.
• Add the mashed brinjal and salt. Mix everything very well to combine the tempering with the brinjal.
• Cook for 2-3 minutes, stirring occasionally, to allow the flavors to meld.
• Turn off the heat. Now, add the coarsely crushed peanuts, the remaining raw chopped onion, and the finely chopped coriander leaves.
• If using, add the whisked curd at this stage for a tangy finish. Mix everything gently.
• Taste and adjust salt if necessary.

Serve

• Serve the Vangyache Bharit immediately while it's warm. It pairs exceptionally well with Jowar Bhakri, Bajra Bhakri, or hot Chapatis.