VEGETABLE RICE BHAKRI

Bhakri is the specialty of Maharashtrians.  They make the bhakri with jowar, bhajra and nachni and even with rice flour.  The ari pathri is made in Kerala with rice flour.  It is a flat bread  made without any yeast or raising agents.  Basically, it is served with Jhunka, a dish made out of gram flour, lasoon chutney, thecha etc.  It is famous in Gujarat, Goa , Rajasthan and North Karnataka too.

Today I made the rice bhakri with some vegetables in it.  Since I always prefer to prepare healthy and  some variety of food for my children, I tried this and was delicious.

After the recipe, you can have a glance about the story of bhakri.

Let us look at the recipe now:

Ingredients:

1 cup	Rice flour
2-3 tbsp	Grated carrots
¼ cup	Green watana, matter
1 tsp	Green chilli paste
½ tsp	Ginger paste
1 tbsp	Chopped green coriander leaves
	Salt
3 tsp	Oil
½ tsp	Roasted cumin powder
Asafoetida	A generous pinch
Few	Dried curry leaves

Method:

Step 1

Boil the matter, remove excess water, crush to a coarse paste in the mixer.  In a mixing bowl, put the matter, carrot, green chilli paste, coriander leaves, cumin powder, asafetida.  Crush the dried curry leaves between your palms and put that also in it.

Step 2

Boil one cup of water in kadai.  Add the  2 tsp oil, salt.  Switch off gas.   Add the rice flour in it, mix well without forming lumps, cover and keep aside for 10 minutes.

Step 3

Knead the rice dough with the remaining tsp oil, mix the vegetables in it and make a pliable dough.

Pinch out equal poritons, flatten them with your palm or place it between two plastic sheets and roll out and cook the same on the tava firstly on both the sides and then directly on the flame.    Apply some butter on top of it. 

Your bhakri is ready.

How to serve:

Serve hot with any curry, thecha, lasoon chutney, onion etc.

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A BRIEF ABOUT BHAKRI

Being a staple bread, bhakri is served with curd, chutney, baingan bharta, vegetables.   Bhakris are made primarily with hot water, and flour.  It has traditionally been the farmer's food which would be carried to the farm at the crack of dawn and make up for both breakfast and lunch.

In the fields, bhakri even used to serve as a plate, on which chutney or thecha (chutney made of green chillies and peanuts) was served and eaten together. In modern days, bhakhri has been largely replaced by rotis and phulkas but still enjoyed as dieticians also suggest to have the same atleast once a day. Typically bhakri is accompanied by pitla (a stew of gram flour) but it may also be served with curry, garlic chutney, thecha (a thick paste of green or red chilies), preparations of green leafy vegetables and raw onion. In some parts of north Karnataka it is served with stuffed brinjal curry.

The wheat/jowar flour is taken, mixed with small amount of salt in a bowl and knead into a smooth stiff dough, using enough hot water. The roti is spread using the palm. There are 2 types by which is made. It is either spread in the plate by palm by pressing or it is made thin by holding bhakri in 2 hands which required lot of skill. The tava is heated and the bhakri is cooked applying little water to the upper surface and spread it all over with the help of your fingers. The other side also cooked on tawa Once it is prepared, it is roasted in the direct flame on both the sides.[3]