Jowar Flour bhakri

Jwarichi Bhakri in Marathi Time: 25 minutes Serves: 4 to 5 medium bhakari

Jwarichi Bhakri in Marathi

Time: 25 minutes
Serves: 4 to 5 medium bhakari

bhakri, bhakari, millet roti, jwarichi bhakri, indian roti recipe

2 cups Jowar flour
approx 2 cups hot water
1 tbsp ghee or Butter
1/4 tsp salt
1/2 to 3/4 cup dry jowar flour for dusting

Serve this healthy yet delicious Bhakari with - Bhogi Bhaji (Mixed Vegetable)

1) Boil 2 cups of water into a small pan. Add 1 tbsp ghee. Add 2 cups jowar flour into a big thali or a big mixing bowl. Sprinkle salt. Add the hot water little by little into jowar flour and mix carefully. Knead and make a soft, pliable dough.
2) Now divide the dough into 4 to 5 equal portions.
3) Heat a tawa over high heat for a minute and turn down the flame to medium high. Make a smooth ball of a dough portion, dip it into dry jowar flour and dust nicely. Gently roll with a rolling pin to a semi thick disc. Sprinkle little dry flour if required.
4) Put the bhakari over hot tawa. Apply some water to the surface carefully with hand or wet cotton cloth. The applied water will evaporate. At this time check the doneness of opposite side. Turn the bhakari and cook the other side. Dark brown spots should appear on both the sides. (Important tip 2)
Put a dollop of homemade butter on hot bhakari and serve with zunka, pithla or eggplant-potato curry.

1) Instead of rolling bhakari can be made by patting it clockwise.
2) I have electric stove coil at home, So its not possible to roast the bhakari on direct flame. However, if you have gas stove top (with flame), roast one side on tawa. Flip the side roast for few second on tawa and now put it on direct flame. flip and turn the bhakari with a tong. It will puff up nicely on direct flame.
3) To make it on the day of Bhogi. Sprinkle 1/2 tsp of sesame seeds on bhakari dough ball and roll. Sesame seeds will stick to bhakari and will get roasted with it.


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Post a Comment Default Comments

  1. My bhakri kept breaking when I was rolling it. Finally I flattened with hand. Can you please let us know what should be the dough cosistency? However the bhakri tasted great!

  2. Sometimes flour got from Indian store is little stale which results in broken bhakari. However use very hot water to knead the dough. Also, knead the dough by applying very little warm water and make a desired consistency.
    The dough should be semi soft. The dough ball should not be cracked after pressing it flat.
    The rolling pin should be used very gently and no need to use force like we do while making chapati..

  3. Sure thanks for the tips. You are really sweet to reply to the queries.

  4. wherever i make bhakri .. they are not cracked during preparation, but while rosting it on tava, cracks are developed on one side ..can you please explain why this is so ? and what we can do to avoid this ..
    Also my bhakri does not become puffy.


  5. Hi Vedika

    If the flour is stale bhakari won't become fluffy and it develops cracks on the surface. Hence use fresh flour. Also warm water helps to generate slight stickiness in the dough.

  6. Thanks vaidehi for your tips .. yesterday i tried Suralichi Vadi .. with the help of your blog post and it was good :) ..My husband appriciated it as well ;)
    Thanks for publishing really nice recipes.

  7. Hello Vaidehi, I have induction system in my kitchen..How can I cook Bhakri with such kind of gas stoves?

  8. Hello

    I haven't used induction cooking system before. But I think use cookware suitable for induction cooking (tawa) to make bhakari.



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