Name: Bajra Bhakri
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 2 cup Bajra Flour; 0.5 tsp Salt; 1.5 cup Hot Water (or as needed); 2 tsp Ghee (optional, for serving)

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Valache Birde Bajra Bhakri Recipe - Maharashtrian Dinner | CraftMyMeals

Instructions

1
Sprout the Val Beans (1-2 days)
- Wash the dry val beans and soak them in ample water for 8-10 hours or overnight.
- Drain the water completely. Transfer the soaked beans to a muslin cloth, tie it loosely, and place it in a warm, dark place for 24-36 hours, or until sprouts of about 1/2 inch appear. Sprinkle a little water on the cloth every 12 hours to keep it moist.
2
Prepare the Beans and Vegetables (25 minutes)
- Once sprouted, peel the outer skin from each bean by gently pressing it between your thumb and forefinger. This step is traditional and yields a creamier texture, but is optional.
- Finely chop the onions, tomato, and coriander leaves. Keep all other ingredients ready.
3
Make the Tempering (2 minutes)
- Heat oil in a pressure cooker or a heavy-bottomed pot over medium heat.
- Add mustard seeds and let them splutter. Then add cumin seeds, asafoetida, and curry leaves. Sauté for 30 seconds until fragrant.
4
Sauté the Masala Base (10 minutes)
- Add the chopped onions and sauté until they turn translucent and light golden, about 6-7 minutes.
- Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- Add the chopped tomatoes and cook until they soften and become mushy.
- Add turmeric powder, red chili powder, and goda masala. Sauté for 1-2 minutes, stirring constantly, until the oil starts to separate from the masala.
5
Cook the Beans (15 minutes)
- Add the sprouted and peeled val beans to the cooker. Mix gently to coat them with the masala.
- Pour in 3 cups of water and add salt. Stir well.
- Secure the lid of the pressure cooker and cook on medium heat for 2-3 whistles. If using a pot, cover and simmer for 20-25 minutes until the beans are tender.
6
Finish the Curry (8 minutes)
- Let the pressure release naturally. Open the cooker and turn the heat to low.
- Stir in the grated coconut, tamarind paste, and jaggery.
- Simmer gently for 5-7 minutes, allowing the flavors to meld. Avoid boiling vigorously after adding coconut.
- Taste and adjust the salt, jaggery, or tamarind as needed to achieve the perfect sweet, sour, and spicy balance.
7
Garnish and Serve
- Turn off the heat and garnish generously with fresh coriander leaves.
- Serve Valache Birde hot with jowar bhakri, chapati, or steamed rice.

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.

Valache Birde with Bajra Bhakri

Nutrition per Serving

Recipes in this Meal

1. Valache Birde

Ingredients

2. Bajra Bhakri

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About Valache Birde with Bajra Bhakri

Instructions

Ingredients

Instructions