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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.
Prepare the Dough
Shape the Bhakris
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.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 235.33 calories per serving with 6.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Bhakri on a Tawa
Puff and Serve
Add 1 teaspoon of toasted white sesame seeds (til) and 1/4 teaspoon of carom seeds (ajwain) to the dough for a nutty aroma and digestive benefits.
For a softer texture, you can add 2 tablespoons of whole wheat flour (atta) to the bajra flour. Note that this will make the bhakri non-gluten-free.
Mix in 2 tablespoons of finely chopped fenugreek leaves (methi) or spinach into the dough for added flavor and nutrition.
Bajra (pearl millet) is naturally gluten-free, making it an excellent and nutritious choice for individuals with celiac disease or gluten sensitivity.
High in insoluble fiber, Bajra Bhakri promotes digestive health, prevents constipation, and helps in maintaining a healthy weight by providing a lasting feeling of fullness.
With a low glycemic index, bajra releases glucose slowly into the bloodstream. This helps in managing blood sugar levels, making it a suitable choice for diabetics.
Bajra is a good source of magnesium and potassium, which help in regulating blood pressure. The fiber content also aids in lowering bad cholesterol levels, supporting overall cardiovascular health.
This usually happens if the dough is too dry or not kneaded well. Bajra flour is gluten-free, so it needs thorough kneading with hot water to become pliable. Ensure you knead for at least 5-7 minutes until it's smooth and has no cracks.
It is highly recommended to make bhakris immediately after kneading the dough. Bajra dough dries out quickly, becoming stiff and difficult to roll or pat if left to rest for too long.
Yes, Bajra Bhakri is very healthy. It's a gluten-free flatbread rich in fiber, magnesium, iron, and protein. It aids in digestion, helps manage blood sugar levels, and is beneficial for heart health.
A single plain Bajra Bhakri (made from approximately 1/4 cup of flour) contains about 100-120 calories. The calorie count will increase slightly if you add ghee.
Bajra Bhakri pairs wonderfully with traditional Maharashtrian dishes like Pithla, Zunka, Baingan Bharta (Vangyache Bharit), or any spicy vegetable curry. It also tastes great with a dollop of white butter (loni) and a spicy green chili chutney (thecha).
A bhakri may not puff if it's too thick, has cracks, or if the tawa isn't hot enough. Ensure the bhakri is patted to an even thickness and the first side is cooked just until it's firm before flipping.
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