Multigrain Bhakri Recipe

step 1

• STEP 1.1 in a large mixing bowl add ¾ th cup jowar (sorghum) flour, 1 cup whole wheat four, 1 tsp coarsely ground black peppercorns, ¼ tsp dry ginger powder (optional), 2 tsp kalonji or ajwain seeds, salt to taste and ½ tsp turmeric (haldi) powder. Mix the dry ingredients together.

step 2

• STEP 2.2 add 1 tbsp oil which will add to the crunch of the bhakri. Mix well.

step 3

• STEP 3.3 add a little water at a time and knead to make a hard, stiff dough. When the dough comes together and is not sticky. Add a little more oil ver the top and knead for a few more minutes.

step 4

• STEP 4.4 divide the dough into large lemon size balls as the bhakri is rolled thick.

step 5

• STEP 5.5 press the ball of dough gently and roll out to a 4 inch diameter circle, which will not be thin.

step 6

• STEP 6.6 place a bhakri on a preheated pan and cook on low to medium heat on both sides till the surfaces do not look raw any more. Then smear some ghee and flip it overdo both sides get smeared in ghee. Press and turn the edges to ensure that the bhakri cooks through. Each bhakri will take about 2 to 3 minutes to cook.