Jowar Bhakri is a traditional Maharashtrian recipe. It is a staple diet of people living in rural Maharashtra. Bhakri is served with home-made white butter and garlic chutney.
The benefits of jowar(Sorghum in English) are tremendous.
First and foremost it is gluten free. Sorghum, which doesn’t have an inedible hull like some other grains, is commonly eaten with all its outer layers, thereby retaining the majority of its nutrients. Sorghum also is grown from traditional hybrid seeds and does not contain traits gained through biotechnology, making it nontransgenic (non-GMO).
Jowar is high in antioxidants, which is believed to help lower the risk of cancer, diabetes, heart disease and some neurological diseases. In addition, the wax surrounding the sorghum grain contains compounds called policosanols, that may have a good impact on human cardiac health.
I as usual have slightly changed the traditional recipe. Instead of using plain flour, I combined it with minced onions and coriander and dill. The additives impart such an amazing flavor to the bhakri, that it is indescribable.
For me, it has become a weekly affair to make this super healthy dish for dinner.
- 1 cup jowar flour
- 1 onion, minced
- 2 tbsp minced coriander leaves
- 2 tbsp chopped dill leaves
- salt to taste
- ghee or oil for roasting the bhakris
- To serve with: green chutney or peanut chutney or garlic chutney and white home made butter
Combine the jowar flour, salt, minced onions, coriander and dill leaves. Make a soft dough using luke warm water. Now immediately, roll out rounds according to the size of the bhakri that you want to make. Take each round, using whole wheat flour, roll it out a little. You might find it difficult to spread further, in that case, use your fingers to press and make the bhakri a little bigger and rounder.
Now using a flat ladle, pick the rolled bhakri carefully. Place it on a hot flat griddle. Using minimum amounts of ghee or oil, cook from both sides.
Serve hot with home made white butter and any chutney or pickle of your choice.
Note: The downside is you cannot keep the dough for a long time, it tends to get moist making it really difficult to roll out the rotis. So, you start preparing the dough and making the bhakris, just 10 minutes before you serve.
benefits of Dill: Dill leaves are supposed to contain anti-oxidant, disease preventing, and health promoting properties.This popular herb contains no cholesterol and low in calories. However, it contains many anti-oxidants, vitamins like niacin, pyridoxine, etc., and dietary fibers, which help to control blood cholesterol levels.
You can skip the dill if you don’t like the medicinal taste of it and make the bhakris with just onions and coriander, it tastes good any which way.