Skip to main content

Jwari Tandlachi Bhakri / Akki Jolada Rotti

Bhakri
Bhakri is a well known flatbread of Maharashtra, made either of Jowar (Jwari) flour or Rice flour. I like using a combination of both, which makes the bread soft and nutritious. Plus, this bread is oil free. In Karnataka, this rice flatbread is called as Akki Roti and jowar/sorghum flatbread as Jolada Roti.

Ingredients:
Jowar/Sorghum/Jwari/Jola Flour - 1 cup
Rice Flour/Tandlacha Peeth - 1 cup
Water - 2 cups
Salt

How to prepare Jwari Tandlachi Bhakri:
  • In a mixing bowl or a big plate, add jowar flour and rice flour. Add salt to taste and mix well. Rice flour makes the dough sticky, which in turn makes it easier to roll.
  • Add 2 cups of water in a vessel and bring it to a boil. Turn off the heat and add this boiling water to the bowl. Using a spoon, mix all the ingredients well. When it turns cold enough to handle, knead the dough well and divide into 5 balls.
  • Sprinkle some rice flour on the wooden board. Place a round dough ball. Using your hands, spread it evenly to form a thin and round flatbread. You can use a rolling pin as well. While rolling, you will notice that the lower side of the bhakri has more flour/powder as compared to the upper side.
Jwari Bhakri
  • Heat a cast iron pan or tawa or griddle. Carefully place the rolled bhakri on the hot tawa. Place the bhakri in such a way that the powdered/floured side is on top. 
  • Apply little water (about 2 tbsp) on the floured side, so that the bhakri turns moist. Flip the bhakri when the water dries up. After a minute or so, cook the bhakri on direct heat/flame of the burner. Use tongs to move the bhakri and roast for few seconds so that brown spots appear and the bhakri puffs up. Repeat the same for the remaining 4 dough balls.
Enjoy Bhakri with a spicy curry or chutney of your choice.  I served it with Marathi style Egg Curry.
Labels:

Comments

  1. Priya SureshOctober 23, 2012 at 4:10 AM

    Wow, roti looks fabulous and you have made it prefectly.

    ReplyDelete
  2. dassanaOctober 30, 2012 at 3:13 PM

    bhakri is a fav. you have paired it with well with egg curry. usually we make only rice bhakris paired with a veg coconut based dish.

    ReplyDelete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Whole Wheat (Atta) Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing. When you make such fried fast food at home, you get to make some changes to make it healthy.  Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did. Ingredients: Whole Wheat Flour/Atta - 1 cup Carom Seeds/Ajwain/Owa - 1 tsp Ghee/Clarified Butter - 1/2 tbsp (optional) Olive Oil or any other Oil - 1/2 tbsp Potatoes (Russet) - 2 medium Green Peas/Matar - 1/2 cup Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Ginger (grated) - 1/4 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Green Chilli - 1 Coriander/Cilantro Leaves - few sprigs Salt Oil for frying How to make Indian Samosa: Making Samosa Crust:  In a mixing bowl, add whole wheat flour, carom seeds and little salt. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix...
9 comments
Read more