Jwarichi Bhakri

How to make Jwarichi Bhakri

Servings

2

Cook

10 min

Jwarichi Bhakri Recipe step-by-step

During the monsoons we used to take our bikes and ride upto the Sinhagad fort just to enjoy Jwarichi bhakri with Pithla, some spicy thecha and onions pakoras. And this simple food, would hit the right spot. It had become such a tradition that even when we stopped going to Sinhagad we would still make it in our house. The taste of this Jwarichi bhakri with the with some spicy thecha and Pithla takes me back in time, where things were simple but heartfelt.

So with out any further ado lets learn how to make Jwarichi Bhakri.

Step by Step Video for ‘Jwarichi Bhakri’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for making Jwarichi Bhakri

  • 1 cup ‏Sorgum flour/ Jwari Ka Atta / Jowar Ka atta
  • ¼ cup ‏Rice Flour/ Chawal Ka atta
  • as per need ‏Water

Method for making Jwarichi Bhakri

  1. In a big flat bowl add the jwari ka atta also called as sorgum flour  followed by the chawal ka atta which is also called Rice Flour and mix it well.
  2. Now add little water at a time and start kneading the dough.
  3. Time to add little more water and continue kneading the dough. We need the dough to be semi soft.
  4. Once the dough starts coming together use the bottom of the plam to put pressure on the dough moving it across the flat bowl. continue doing this for the next 2-3 minutes.
  5. After 2-3 minutes the dough will be ready.
  6. divide it into 2 equal halves and roll them in between your hands until i get a smooth texture and turn it into a dish. Repeat the same for the 2nd dough ball.
  7. Also remember that there should not be much delay in between making the dough and the bhakri or else the dough will start becoming dry.
  8. Once you have two flat thick disc shaped dough which will give you two Bakris and now keep this aside and sprinkle generous amount of  dry flour on the chakla.
  9. Then take the one of that flat dish and lightly press on it so as it make it even more flatter and bigger in size. Because we have generously sprinkled the flour this dough disk is not sticking to the chakla and will move easily.
  10. If the corners break a bit then just lightly bring them back together. Now taking very little water in your hands and dab it on top of the bhakri.
  11. Time to start cooking this bhakri so take a griddle and turn on the flame on and once the griddle is hot, take this bhakri in your hands and very gently land the top side of this bhakri on the bottom of the hot griddle.
  12. Now taking water in your hands apply it on top of the bhakri and make sure that all of the surface area of the bhakri is covered with water.
  13. cook this bhakri on this side for the next 1 – 1 ½
  14. In about minute or two run the spatula underneath the bhakri and flip it and cook the other side for a minute or two. Make sure to check in intervals so that you dont burn it.
  15. Once this side is also done, so take it off the griddle, Flip it and land it on top of the flame Be very careful as it’s going to be really hot.
  16. Keep Moving it on the flame as well so it gets cooked evenly from all sides, then remove the bhakri on a plate and turn off the flame,
  17. Serve while hot. You can have this with some pitla, or any vegetables.

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