Bhakri-Chutney

After savoring a variety of sweets and snacks like Chiroti, Rava Ladoo, Besan Ladoo, Beet-root Vadi, Chivada, since the last few days and a delicious lunch at Salil's aunts place, we didn't want to even think about FOOD for a while. At such times the humble flat bread from Maharashtra - BHAKRI - is a treat. So I thought that Bhakri-Chutney with some chili pickle would make a good meal for dinner.

Bhakri is mostly made with Jowar flour, Bajri flour, Nachni flour or Rice flour mixed with water. It is traditionally the farmers food in India and served with Pithala ( curry made with gram flour), Thecha ( green chili and garlic chutney),  Coconut-Garlic Chutney, any leafy vegetable (spinach, methi, amaranth) or Stuffed Eggplants. So before I share the recipe for Italian Shrimp, lets make a simple meal of Bhakri-Chutney. My friend Neeta sent me the recipe for 'Thakku' (commonly known as Thecha). With her permission, I am sharing Neeta's recipe for Takku. My great-grandmother served Bhakri with Pithala and Garlic Chutney.  
Making a perfect bhakri needs a lot of practice. I definitely cannot make the perfect bhakri, but it is edible.  :) 

 BAJRI BHAKRI

       Ingredients

• 2 cups Bajri flour
• 1/2 tsp Salt
• 1 1/2 cup warm water - more if needed
• Water in a bowl on the side to spread on the bhakri.  

      Directions

• Mix 2 cups bajri flour with salt. 
• Add water a little at a time and knead well to make a soft pliable dough. The dough should be kneaded for at least 6-8 minutes.
• Roll the dough between your palms to make a ball and flatten it.
• Heat a griddle.
• Spread some dry bajri flour on wax paper in  a large flat plate and place the flattened ball in it. 
• Apply some flour on your palms and gently press the dough ball to flatten it. Move the dough ball in a circular motion as you flatten it. (wax paper makes it easier to move it) and make sure it does not stick to the plate.
• Lift the bhakri on your palm and place it on the hot griddle. Apply some water on the bhakri by hand.
• After a couple of minutes, turn the bhakri around and cook for a couple of minutes on the other side.
• When you see brown spots on the bhakri, remove it from the griddle and put it directly on the gas. The perfect bhakri will puff well, but if it does not, there is no need to worry. It still tastes good.
• Serve with garlic chutney and sliced onions.
• Bhakri is a tastes good with spicy chicken and mutton dishes too.  

 Let us continue with the recipe for Garlic Chutney.......

GARLIC CHUTNEY

       Ingredients

• 1 cup Grated coconut
• 2 Green chilies ( You can use red pepper powder instead of green chilies.)
• 1/4 cup Coriander leaves (Cilantro)
•  2 cloves of Garlic 
• 1 tbsp Lemon juice 
• 3/4 tsp Salt
• A pinch of sugar
• A pinch of Asafetida (Hing)

      Directions

• Mix all the ingredients together and blend to a fine paste in a grinder.
• 
  

NEETAS RECIPE FOR TAKKU (THECHA)

De-seed some Green Tamarind & crush it in a pestle with some green chillies and some salt Leave it a bit coarse to give it that rustic consistency. 
Season this with some Mustard seeds and curry leaves. Simple, but can spice up Varan Bhaat.
Good to serve with bhakri too. 

Enjoy a simple meal of bhakri and chutney until I see you again...this time with my daughters recipe for Italian Shrimp for sure....


Adios ......