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A rustic and wholesome Maharashtrian flatbread made with sorghum flour and aromatic spices. This gluten-free bread is slightly crisp on the outside, soft inside, and pairs perfectly with curries or just a dollop of ghee.
For 3 servings
Prepare the Dough
Shape the Bhakris
A rustic and wholesome Maharashtrian flatbread made with sorghum flour and aromatic spices. This gluten-free bread is slightly crisp on the outside, soft inside, and pairs perfectly with curries or just a dollop of ghee.
This maharashtrian recipe takes 40 minutes to prepare and yields 3 servings. At 380.5 calories per serving with 8.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner or breakfast.
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Cook the Bhakris
Serve
Incorporate finely grated vegetables like carrot, radish (mooli), or bottle gourd (dudhi) into the dough for added nutrition and flavor. Squeeze out excess water from the vegetables before adding.
Mix in finely chopped fenugreek leaves (methi) or spinach (palak) to make Methi Bhakri or Palak Bhakri.
For a different texture, you can mix jowar flour with other gluten-free flours like bajra (pearl millet) or ragi (finger millet) flour.
Made entirely from jowar (sorghum) flour, this bhakri is naturally gluten-free, making it an excellent and safe option for individuals with celiac disease or gluten intolerance.
Jowar is a whole grain packed with dietary fiber, which aids in smooth digestion, promotes a feeling of fullness to help with weight management, and helps regulate blood sugar levels.
The inclusion of traditional Indian spices like ajwain (carom seeds) and cumin seeds is known to improve digestion, relieve gas, and prevent bloating.
Sorghum is a good source of essential minerals like magnesium, which is important for bone health and heart function, and iron, which is crucial for preventing anemia.
One serving, which consists of two Masala Bhakris, contains approximately 350-380 calories. This can vary based on the amount of ghee used for roasting.
Yes, Masala Bhakri is very healthy. It is made from jowar (sorghum), which is a gluten-free whole grain rich in fiber, protein, and essential minerals like iron and magnesium. It's a nutritious alternative to wheat-based breads.
Bhakri can break if the dough is too dry or not kneaded well. Ensure you knead it for at least 4-5 minutes until it's smooth and pliable. If it still feels dry, add a teaspoon of warm water and knead again.
It is not recommended to make the dough in advance. The onions and salt will release water over time, making the dough very sticky and difficult to shape.
Masala Bhakri is best served hot, straight from the tawa. It pairs excellently with Maharashtrian dishes like Pithla, Baingan Bharta (vangyache bharit), or any vegetable curry. It's also delicious on its own with a side of plain yogurt and pickle.
Yes, you can use any neutral-flavored oil instead of ghee for roasting the bhakris. However, ghee adds a traditional, rich flavor that complements the spices well.
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