Bajra Roti (a flat bread made with Pearl Millet flour) is very popular in the Western Indian states of Gujarat, Rajasthan and Maharashtra. Called Bajrichi Bhakri in Maharashtra, this roti is made often in winter as Bajra generate heat in the body.
Bajra Bhakri is much thicker than the regular roti and is eaten warm as it tends to become just a tad bit hard when it is cold. Also, the Bhakri is cooked without any oil or ghee, and so is a great weight-watcher’s recipe.
This recipe for Bajrichi Bhakri is the traditional one where you have to pat down the dough into a Bhakri (you will not be able to roll out this bread). If you want a Bajra Roti that you can roll-out, you need to add wheat flour to it. You will find the recipe for Bajra Roti that uses Wheat Flour here.
Do also try my recipes for other winter specials: Bajra Khichdi, Undhiyu, Ulava Charu, Hare Lehsun ki Dal, Sweet Potato in Jaggery, Makai ki Roti (Makki di Roti), and Sarson da Saag.
Traditionally, Bajrichi Bhakri is eaten with Zunka, but I made Methi Pitla and Vangyachi Bharit.
Bajra Bhakri from Maharashtra
How to Make Bajrichi Bhakri | Bajra Roti
Bajrichi Bhakri | Bajra Bhakri | Bajra Roti
Ingredients
- 2 + 1/4 Cups Bajre ka Atta, Bajrichi Pith, Pearl Millet Flour
- 1/2 tsp Salt
- As Required Warm Water Needed to make the Bhakri dough
- As Required Water Needed to cook the Bhakri
- To Serve Ghee or Butter
Instructions
- Mix together 2 cups of Bajra Flour, salt, and warm water to form a firm but pliable dough.
- Knead well for 3 to 5 minutes.
- Divide the dough into 6 equal portions.
- Roll each portion of the dough into a ball.
- Over medium flame, heat a tava or griddle.
- Dust a little bajra flour onto a flat surface.
- Place one ball of dough on the dusted surface.
- Using your fingers, press the dough ball into a 5" circle. Moisten your hand, if required.
- Place the Bhakri onto the hot tava.
- Dip your hand in water and moisten the surface to the bhakri. You could also sprinkle a few drops of water and spread on the surface of the bhakri.
- Over medium flame, cook the bhakri till the surface dries out a bit.
- Flip over and cook the flip side.
- Take the tava off the heat and lower the flame.
- Place the Bajrichi Bhakri over the flame fr a few seconds. It will puff up.
- Take off the flame.
- Spread a few drops of butter or ghee on the hot Bajrichi Bhakri.
- Serve immediately with Zunka, Pithle, or Vangyache Bharit.
- Repeat steps 5 to 16 to make other Bhakris.
Notes
- Shevgyachya Shenganche Pithla | Drumstick Pithla
- Methi Pithla | Methiche Pithle
- Vangyachi Bharit
- Hirvi Mirchicha Thecha
Leave a Reply