Masala Bhakri with Masala Omelette

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl (parat), combine 1.5 cups of jowar flour, salt, turmeric powder, red chili powder, cumin seeds, ajwain, and sesame seeds. Mix the dry ingredients well.
   • Add the finely chopped onion, green chilies, ginger-garlic paste, and coriander leaves. Use your fingertips to mix them into the flour until everything is evenly distributed.
   • Gradually add warm water, a little at a time. Begin to knead, bringing the mixture together to form a dough. Knead for 4-5 minutes using the heel of your palm until the dough is smooth, soft, and pliable. It should not be sticky or too dry.
2. 2

   Shape the Bhakris

   • Divide the dough into 6 equal portions and roll each into a smooth ball. Keep the dough covered with a damp cloth to prevent it from drying out.
   • Dust a clean, flat surface or a chakla (rolling board) with some jowar flour. Take one dough ball and flatten it slightly.
   • Using your palm and fingers, gently pat the dough, rotating it simultaneously to form a circle. Aim for a diameter of 5-6 inches and a thickness of about 1/4 inch. If you find this difficult, you can gently use a rolling pin.
   • Don't worry about small cracks on the edges; this is characteristic of bhakri. You can pinch them together to seal.
3. 3

   Cook the Bhakris

   • Heat a tawa (griddle) over medium heat. Once hot, carefully lift the shaped bhakri and place it on the tawa.
   • Cook for about 1-2 minutes, or until small bubbles appear on the surface. Flip the bhakri.
   • Apply about 1/2 teaspoon of ghee to the top surface and spread it evenly.
   • Cook the second side for another 1-2 minutes. Flip it again.
   • Gently press the bhakri with a flat spatula, especially around the edges, to help it cook through and puff up slightly. Cook until both sides have golden-brown spots.
   • Remove the cooked bhakri from the tawa and place it in a casserole or on a plate lined with a cloth to keep it warm.
4. 4

   Serve

   • Repeat the shaping and cooking process for the remaining dough balls.
   • Serve the Masala Bhakri hot, topped with a dollop of white butter (loni) or ghee. It pairs wonderfully with yogurt, pickle, or Maharashtrian curries like Pithla or Baingan Bharta.