Maharashtrian popular Bhakari recipe ( महाराष्ट्राची लाडकी भाकरी रेसिपी )

 (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.

https://youtu.be/1ubE-TemYGU

Especially, Fluffy poori recipe, Sabudana Khichdi, Fish curry, Patwadi etc. In addition do visit my other recipes like,

Puranpoli recipe,

Patwadi recipe, 

Bhakarwadi recipe,

Dalichi amati recipe

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Maharashtrian Dal Amati ( महाराष्ट्रीयन डाळीची आमटी )

Maharashtrian Dal Amati (  महाराष्ट्रीयन डाळीची आमटी ) recipe with step by step photos, Amati literally means tangy with the combination of spice and sweetness.

The tangy taste is mainly due to addition of kokum, sweetness from jaggery and spice from fresh grated coconut, ginger-garlic paste, Red chutney masala and turmeric powder, It is ideally served with Plain rice, Jeera rice, with chapati for lunch and dinner.

There are different types of dal prepared like dal tadaka, dal makhani, dal fry, But this very simple and so delicious and easy to make.

The combination of sweet, spice, tangy and sour taste makes it unique and specific to marathi cusine.

Try out this recipe and enjoy the taste of traditional Maharashtra cuisine.

Let's see how to make it is,

Ingredients:

• Oil 3 tsp
• Toordal 2 bowl
• Chopped tomato 1 no
• cumin seeds 1 tsp
• mustard seeds 1/2 tsp
• Grated fresh coconut  1/4th cup
• Ginger-garlic paste 1 1/2 tsp
• Kokum petals 2-3
• Jaggery 2-3 stones
• Red chutney masala / Red chilly powder 2-3 tsp
• Turmeric powder 1/4th tsp
• Salt as per taste
• Water 
• Chopped fresh coriander leaves for garnishing

Recipe: 

• First take 2 bowl toordal with water and add turmeric powder 1 tsp , 1 chopped tomato and salt in it and cooked by cooker until 3 whistles..

• After ready to prepare fresh grated coconut 1/4th cup , garlic-ginger paste  1 1/2 tsp

• After cooked dal take cool down cooker then open the lid and whisk dal
• Heat oil in the pot, When oil is hot enough then add mustard seeds 
• when mustard seeds pop ups then add cumin seeds let them also sizzle up

• Then add ginger garlic paste, sautéed them.

• Add cooked dal with water and fresh grated coconut and mix very well

• Add water in it, you can adjust consistency of amati , You can make it small thick or very thin.

• Add turmeric powder, red chutney masala or red chilly powder, salt as per taste 

• Add 2-3 kokum petals, You can add tamarind, if you want.

• Add also 2-3 stone of jaggery, it can helps to get sweetness from jaggary.

• Boil on medium heat for aobve 5-7 minutes.

• Add finely chopped coriander leaves.
• Amati is already.

So Don't forget share, comments and subscribe and enjoy महाराष्ट्रीयन डाळीची आमटी 

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Soft and Fluffy Poori Recipe

POORI is deep fried puffed Indian bread made with whole wheat flour and salt. Most Indian households make these for the weekend and festive meals. These are the very much popular in the Indian restaurants and are served for breakfast and even for a meal.

POORI is often served with a potato curry known as POORI-BHAJI, In some region it is also eaten with CHOLE or CHANA MASALA, SUJI HALWA or even with SHRIKHAND.

Do try to this recipe and drop a comment for me. You also can like, share and subscribe.

Ingredients:

• Whole wheat flour 3 bowl
• Suji / Rava 3 tsp
• Sugar 1 tsp 
• Salt 1/2 tsp
• Hot oil 2 tsp 
• Oil for frying

Recipe:

Some people also add Maida or all purpose flour along with wheat flour in the dough but I have use only whole wheat flour.

Mix whole wheat flour, salt, sugar, suji, 2 tsp oil.

add salt

add 1 tsp sugar, Sugar gives nice color poori. 

add 3 tsp rava/suji

add hot oil 2 tsp and let it cool down a little.
Hot oil gives nice crisp to poori and it does not become hard.

mix well all together

When oil cool down a little rub it with the flour really good.
Poori becomes nice and flaky due to this.

Add a little water at a time and knead stiff dough.

Knead to make a tight dough.  

The consistency of the dough is very important in making good puffed up poori 

It should be tighter than the regular roti dough.

Cover the dough by pot or you can use moist cloth and keep aside for 15 mins.
If you rest longer poori will absorb more oil

Take the dough and knead it once more to make nice and even

Then divide the dough into small lemon sized balls

Roll each ball into 4 inch disc. 

Do not use dry flour while rolling ball, If you use dry flour it will drop into oil while frying and burn. Also poori will be oily.

If needed you can use a drop of oil while rolling.

Do not roll the poori too thin.
The side should be thinner than the center.

Heat oil in a pan. To check if the oil is hot enough, drop a small ball of dough in the oil. If it rises immediately, it means oil is hot enough. slip a poori in a hot oil. 

Press gently and fry till poori puffs up.

Turn and fry another side till golden brown.

Make sure you fry each side only once.

Drain excess oil and place the thick side on the paper. 

This helps to keep poori puffed up longer and it does not flatten

Poori is all ready.

Do not forget try this recipe at your home 😊😋

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