Name: Bajrichi Bhakri
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 2 cup Bajra Flour (Also known as pearl millet flour); 1.25 cup Hot Water (Use as needed, water should be hot to touch but not boiling); 0.5 tsp Salt (Adjust to taste); 2 tsp Ghee (Optional, for serving)

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Vangyache Bharit & Bajrichi Bhakri Recipe - Maharashtrian Dinner | CraftMyMeals

Instructions

1
Roast the Brinjal (Eggplant)
- Wash and pat dry the brinjal. Make 4-5 deep slits across its surface with a knife.
- Insert the garlic cloves deep into the slits. This infuses the brinjal with a roasted garlic flavor.
- Brush the entire surface of the brinjal with about 1 teaspoon of oil.
- Place the brinjal directly on a medium flame on a gas stove. Using tongs, turn it every 3-4 minutes to ensure even roasting. Continue for 15-20 minutes until the skin is completely charred and the flesh feels very soft when poked.
- Carefully remove the hot brinjal and place it in a bowl. Cover the bowl with a lid or plate for 10 minutes. The trapped steam will make the skin easy to peel.
- Once cool enough to handle, peel off all the charred skin. Discard the stem. Place the roasted flesh in a clean bowl.
2
Prepare Other Ingredients
- While the brinjal is roasting or cooling, dry roast the peanuts in a small pan over low-medium heat until they are fragrant and lightly browned. Let them cool.
- Once cooled, crush the peanuts coarsely using a mortar and pestle or by placing them in a bag and crushing with a rolling pin. Set aside.
- Finely chop one onion for the tempering and the other for the final raw garnish. Finely chop the green chilies and coriander leaves.
- Using a fork or a potato masher, mash the roasted brinjal flesh thoroughly. The infused garlic cloves will get mashed along with it.
3
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.
4
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.
5
Serve
- Serve the Vangyache Bharit immediately while it's warm. It pairs exceptionally well with Jowar Bhakri, Bajra Bhakri, or hot Chapatis.

Ingredients

2 cup Bajra Flour (Also known as pearl millet flour)
1.25 cup Hot Water (Use as needed, water should be hot to touch but not boiling)
0.5 tsp Salt (Adjust to taste)
2 tsp Ghee (Optional, for serving)

Instructions

1
Prepare the Dough
- In a large bowl or parat (wide plate), combine 2 cups of bajra flour and salt.
- Gradually pour in about 1 cup of hot water. Mix with a spoon first, as the water is hot.
- Once the mixture is cool enough to handle, begin to knead. Add more hot water, a little at a time, until the flour comes together.
- Knead the dough for 5-7 minutes using the heel of your palm, pushing and folding. The dough should be soft, smooth, and pliable, with no cracks. This step is crucial for soft bhakris.
2
Divide and Shape
- Divide the dough into 8 equal portions and roll each portion into a smooth ball.
- Keep the dough balls covered with a damp cloth to prevent them from drying out.
3
Pat the Bhakri
- Take one dough ball and knead it again for 30 seconds until very smooth. Flatten it slightly.
- Sprinkle some dry bajra flour on your work surface. Place the flattened dough on it.
- Using your palm and fingers, gently pat the dough in a circular motion. Keep rotating the bhakri as you pat to ensure it spreads evenly.
- Continue patting until you have a thin, round disc about 5-6 inches in diameter. Don't worry about perfect circles; a rustic shape is authentic.
4
Cook the Bhakri on a Tawa
- Heat a cast-iron tawa or flat griddle over medium-high heat. The tawa should be hot before you place the bhakri on it.
- Carefully lift the patted bhakri and place it on the hot tawa.
- After about 30-40 seconds, sprinkle a few drops of water on the top surface and spread it gently with your fingers. This helps keep the bhakri soft.
- Cook for another minute until the water evaporates and the base has light brown spots. Flip the bhakri.
- Cook the second side for 1-2 minutes until brown spots appear.
5
Puff and Serve
- Using a pair of tongs, carefully lift the bhakri from the tawa and place it directly on a medium-high gas flame. It should puff up like a balloon within seconds.
- Flip it quickly to cook for another 5-10 seconds. If you don't have a gas stove, press the bhakri gently on the tawa with a folded kitchen towel to help it puff.
- Remove the puffed bhakri from the flame, place it on a plate, and smear with ghee if desired.
- Repeat the patting and cooking process for the remaining dough balls. Serve immediately.

Vangyache Bharit with Bajrichi Bhakri

Nutrition per Serving

Recipes in this Meal

1. Vangyache Bharit

Ingredients

2. Bajrichi Bhakri

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About Vangyache Bharit with Bajrichi Bhakri

Instructions

Ingredients

Instructions