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A rustic, gluten-free flatbread from Maharashtra made with pearl millet flour. This wholesome bhakri has a unique, nutty flavor and pairs perfectly with spicy curries, chutneys, and vegetables.
For 4 servings
Prepare the Dough
Divide and Shape
Pat the Bhakri
A rustic, gluten-free flatbread from Maharashtra made with pearl millet flour. This wholesome bhakri has a unique, nutty flavor and pairs perfectly with spicy curries, chutneys, and vegetables.
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 tablespoon of white sesame seeds (til) or 1 teaspoon of carom seeds (ajwain) to the flour for extra flavor and a slight crunch.
Mix in 2-3 tablespoons of finely chopped fresh fenugreek leaves (methi) or cilantro into the dough for a nutritious and flavorful twist.
Add 1/4 teaspoon of turmeric powder and 1/2 teaspoon of red chili powder to the flour for a mildly spiced bhakri.
Bajra is a gluten-free grain, making it an excellent and safe option for individuals with celiac disease or gluten sensitivity.
The high fiber content in pearl millet aids in digestion, promotes a feeling of fullness to help with weight management, and helps maintain stable blood sugar levels.
Bajra is a good source of magnesium, which is known to help regulate blood pressure and reduce the risk of heart attacks and strokes.
This ancient grain is rich in essential minerals like iron, which prevents anemia, and phosphorus, which is vital for bone health.
Cracking usually happens for two reasons: the dough is too dry, or it hasn't been kneaded enough. Make sure to use enough hot water to form a soft, pliable dough and knead it for at least 5-7 minutes until it's completely smooth.
Yes, you can. While traditional bhakri is patted by hand, you can gently roll it with a rolling pin if you find patting difficult. Place the dough ball between two sheets of parchment paper or plastic to prevent it from sticking and cracking.
Bhakri is best eaten fresh. However, if you have leftovers, let them cool completely and store them in an airtight container or a cloth-lined casserole for up to a day. Reheat on a tawa before serving.
Yes, it is very healthy. Bajra (pearl millet) is naturally gluten-free, rich in fiber, magnesium, iron, and protein. It has a low glycemic index, making it an excellent choice for diabetics and those looking for a wholesome alternative to wheat rotis.
One medium-sized Bajrichi Bhakri (made from this recipe) contains approximately 115-125 calories, depending on its size and the amount of ghee used.
This recipe goes great with these complete meals
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