(महाराष्ट्राची लाडकी भाकरी रेसिपी)
Bhakari is a Indian gluten free unleavened flat bread. Jowar is also known as sorghum flour and it is a millet. This grain is gluten free and full of natural fibers hence very good for people with diabetes.
Jowar Bhakari is also known by the name of Jowar Roti, Jwarichi Bhakari, Jolada Roti or Jolada Roti. This healthy roti is a part of everyday meals when it comes to Maharashtra, North Karnataka, Goa households, and even some parts of Gujrat and Rajasthan.
Jowar roti is not prepared like normal roti or chapati, It has little different technique. As there is no gluten in it , It might break while making using Rolling pin (लाटणे). It is rolled using hands and not a rolling pin.
If you find it difficult, you can start by making a small roti and if you feel that then it is going well, then expand it and thin it outs using your hands, Also make sure that you use only hot water while kneading, as it helps in binding the flour together.
In my home, we prepare jowar roti and ragi roti in every day.
This jowar bhakari is ,
- Vegan
- Gluten free
- Nutritious
- Great choice for winter
- Filling and wholesome
- Great for diabetic patients
Ingredients:
To make jowar bhakari you need just 2 ingredients :
- Jowar flour 2 cup
- Warm water 1 cup
Let's see How to make jowar bhakari
- In India, We use a large flat plate called PARAT to knead the dough. To make best jowar roti.
- First grease oil on tawa and take on the gas on medium flame.
- Add 2 cups of jowar flour, You can add 1/2 tsp salt but we are not using salt in bhakari.
- Make a well in the center and add 1/2 cup of hot water in well. Adding hot water to the flour will make it easier to work with.
- Slow mix the water and the flour by hand .
- Add some more warm water and knead to make a soft dough .
- Knead the dough well until it is smooth.
- Take a small ball from the dough and make a round.
- Sprinkle jowar flour on the working surface generously and roll the dough ball using pressure from your fingers. Keep rotating the bhakari while flattening it.
- Transfer bhakari on the hot tawa with floured side on top
- apply some water on top of it.
- Cook until brown spot appear on the bottom side. Flip the bhakari using tong and cook until brown spots appear on the other side too
- Now using pair of tongs, cook the roti on direct flame until it puffs up from both the sides.
- And also cook all around sides of bhakari.
- Serve the hot bhakari with any Indian sabji or curry, Traditionally, it is served with Thecha, Pithale or Spicy mutton curry.
Finally I would like to highlight my other recipes collection from my website.
Especially, Fluffy poori recipe, Sabudana Khichdi, Fish curry, Patwadi etc. In addition do visit my other recipes like,
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