A classic Maharashtrian curry featuring fresh fenugreek leaves and chickpea flour in a thin, savory gravy. The slight bitterness of methi is beautifully balanced with peanuts, jaggery, and tamarind, creating a comforting and rustic dish.
Prep15 min
Cook20 min
Servings4
Serving size: 1 cup
204cal
7gprotein
21gcarbs
12g
Ingredients
250 g Methi Leaves (About 1 large bunch, cleaned and chopped)
0.25 cup Besan (Also known as gram flour)
3 tbsp Peanuts (Raw, to be roasted and coarsely crushed)
A rustic, gluten-free flatbread from Maharashtra made with pearl millet flour. This wholesome bhakri has a nutty flavor and pairs perfectly with spicy curries, chutneys, or a simple dollop of white butter.
Iron-boosting Methichi Patal Bhaji with fiber-rich Bajra Bhakri – a wholesome, energy-giving homestyle meal!
This maharashtrian dish is perfect for dinner. With 439.1 calories and 13.89g of protein per serving, it's a high-fiber option for your meal plan.
fat
2 whole Green Chili (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Goda Masala (Use garam masala as a substitute if unavailable)
1 tbsp Tamarind Pulp (Soak a small piece of tamarind in warm water and extract the pulp)
1 tsp Jaggery (Grated or powdered)
1 tsp Salt (Or to taste)
3 cup Water (Divided into 0.5 cup and 2.5 cups)
Instructions
1
Preparation (10 minutes)
Wash the methi leaves thoroughly under running water to remove any grit. Chop them finely, using only the leaves and tender stems.
In a small bowl, whisk the besan with 1/2 cup of water until you have a smooth, lump-free slurry. Set aside.
On a dry pan over low heat, roast the raw peanuts for 4-5 minutes until they are fragrant and lightly browned. Let them cool slightly, then crush them into a coarse powder using a mortar and pestle or a grinder.
2
Tempering and Sautéing (5 minutes)
Heat oil in a kadai or deep pan over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the cumin seeds and hing. Sauté for a few seconds until the cumin seeds sizzle.
Add the minced garlic and slit green chilies. Sauté for about 30 seconds until the raw smell of garlic disappears.
Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until it becomes soft and translucent.
3
Cooking the Fenugreek (5 minutes)
Add the chopped methi leaves to the pan. Sauté for 3-4 minutes until the leaves wilt and reduce in volume.
Add the turmeric powder, red chili powder, and goda masala. Mix well and cook the spices for another minute until fragrant.
4
Simmering the Bhaji (10 minutes)
Reduce the heat to low. Slowly pour in the prepared besan slurry while stirring continuously to prevent lumps from forming.
Immediately add the remaining 2.5 cups of water, salt, jaggery, and tamarind pulp. Stir everything together well.
Increase the heat to medium and bring the curry to a gentle boil.
Once it starts boiling, reduce the heat to a simmer. Let it cook for 8-10 minutes, stirring occasionally. This step is crucial to cook the besan thoroughly and remove its raw taste. The gravy should be thin ('patal').
5
Finishing and Serving (1 minute)
Stir in the coarsely crushed peanuts. Cook for one more minute.
Turn off the heat. Let the bhaji rest for a few minutes before serving.
Serve hot with bhakri (jowar or bajra), chapati, or steamed rice.
235cal
7gprotein
42gcarbs
5gfat
Ingredients
2 cup Bajra Flour
0.5 tsp Salt
1.5 cup Hot Water (or as needed)
2 tsp Ghee (optional, for serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine 2 cups of bajra flour and salt.
Gradually pour in about 1 cup of hot water. Use a spoon to mix initially as the water is hot.
Once the mixture is warm enough to handle, begin to knead. Add more hot water, a tablespoon at a time, as needed.
Knead the dough for a solid 5-7 minutes using the heel of your palm, pushing and folding until it becomes a smooth, pliable, and crack-free ball. This step is crucial for soft bhakris.
Divide the dough into 8 equal portions and roll them into smooth balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
2
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.
3
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.
4
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.
