Bajra & Jowar Bhakhri Recipe – Authentic Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Bajra & Jowar Bhakhri Recipe – Authentic Indian Flatbread

Hey everyone! If you’re looking for a rustic, flavorful flatbread that’s packed with goodness, you’ve come to the right place. I remember the first time my aaji (grandmother) made these for me – the aroma filled the entire house, and the slightly coarse texture was just… comforting. Today, I’m sharing her recipe for Bajra & Jowar Bhakhri, a staple in many Indian households, especially in Maharashtra and Gujarat. It’s a little different from your everyday roti, but trust me, it’s worth the effort!

Why You’ll Love This Recipe

This isn’t just about making flatbread; it’s about connecting with tradition. Bhakhri is a hearty, wholesome flatbread that’s incredibly satisfying. It’s naturally gluten-free, packed with fiber, and keeps you feeling full for hours. Plus, it’s a fantastic way to incorporate ancient grains into your diet. You’ll love how easily it comes together and the delicious, earthy flavor it brings to the table.

Ingredients

Here’s what you’ll need to make these amazing bhakhris:

• 1 cup bajra/pearl millet flour (approx. 115g)
• 1 cup jowar/sorghum flour (approx. 120g)
• 1 teaspoon turmeric powder (approx. 5g)
• As required salt (approx. ½ tsp or to taste)
• 1 onion, finely chopped (approx. ½ cup)
• 2 tablespoons ginger garlic paste (approx. 30g)
• 2 tablespoons green chilly paste (adjust to your spice preference)
• ?? cup chopped spinach (packed, approx. 1 cup)
• ?? cup chopped cilantro (packed, approx. ½ cup)
• As needed warm water (approx. ¾ – 1 cup)

Ingredient Notes

Let’s talk ingredients! Bajra (pearl millet) and Jowar (sorghum) are nutritional powerhouses. They’re both excellent sources of fiber, iron, and magnesium. Jowar has a slightly sweeter taste, while Bajra is a bit more earthy.

Traditionally, the flour combination varies by region. Some families use equal parts, while others prefer a higher ratio of Bajra. Feel free to experiment!

Using fresh spinach and cilantro is key. They add a lovely freshness and vibrant color. Don’t skimp on these! And turmeric? It’s not just for color; it adds a subtle warmth and has amazing health benefits.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sieve the bajra and jowar flours into a food processor. This helps to aerate the flours and makes the bhakhris lighter.
2. Add the salt, turmeric powder, chopped spinach, cilantro, onions, ginger-garlic paste, and green chili paste to the flours in the food processor.
3. Now, gradually pour in warm water while kneading everything into a soft dough. You want it to be pliable but not sticky. Transfer the dough to a bowl, cover it with a damp cloth, and let it rest for at least 10-15 minutes. This allows the flours to hydrate properly.
4. Divide the dough into equal portions – about 8-10 equal-sized balls.
5. Heat a cast-iron tawa (griddle) over medium heat. A well-seasoned cast iron tawa is ideal, but any flat griddle will work.
6. Grease a ziplock bag lightly. Place a dough ball inside and, using a plate, gently flatten it.
7. Moisten your fingers with a little water and carefully spread the dough into a round flatbread, about 6-7 inches in diameter. Don’t worry about making it perfectly round – rustic is beautiful!
8. Carefully transfer the bhakhri to the hot tawa. Cook on medium heat for about 30-60 seconds per side, without any oil. Sprinkle a little water on both sides as it cooks – this helps it cook evenly and develop those lovely brown spots. Flip and repeat.

Expert Tips

Want to make perfect bhakhris every time? Here are a few things I’ve learned:

• Texture is key: The dough shouldn’t be too soft or too hard. It should be pliable enough to spread easily but firm enough to hold its shape.
• Cracking issues? If your bhakhris are cracking, it means the dough is too dry. Add a little more water, a teaspoon at a time, and knead again.
• Sticking to the tawa? Make sure your tawa is hot enough before you start cooking. Also, a light sprinkle of water helps prevent sticking.
• Tawa temperature: Medium heat is your friend! Too high, and the bhakhri will burn before it cooks through. Too low, and it will become hard.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: Absolutely gluten-free, thanks to the use of Bajra and Jowar flours.
• Spice Level Adjustment: Adjust the amount of green chili paste to control the spice level. For mild, use 1 teaspoon. For spicy, go up to 3 tablespoons or more!
• Festival Adaptations: Bhakhris are often made during Makar Sankranti and other harvest festivals in Maharashtra and Gujarat.

Serving Suggestions

Bhakhri is best enjoyed warm, straight off the tawa! Traditionally, it’s served with:

• Thecha Chutney: A spicy green chutney made with green chilies, garlic, and peanuts.
• Dal: Any lentil dish pairs beautifully with bhakhri.
• Yogurt: A simple bowl of yogurt provides a cooling contrast to the earthy flavors.

I also love pairing bhakhri with a simple vegetable stir-fry or a hearty curry.

Storage Instructions

Leftover bhakhris can be stored in an airtight container at room temperature for up to 2 days. Reheat them on a tawa or in a dry pan before serving. You can also freeze them for longer storage.

FAQs

Let’s answer some common questions:

• What is the difference between Bajra and Jowar flour? Bajra (pearl millet) has a slightly more earthy flavor, while Jowar (sorghum) is a bit sweeter. Both are incredibly nutritious!
• Can I use a rolling pin to make Bhakhri? While traditionally spread by hand, you can use a rolling pin, but be gentle! Bhakhri dough is more delicate than roti dough.
• How do I know when the tawa is hot enough? Sprinkle a few drops of water on the tawa. If they sizzle and evaporate immediately, it’s ready.
• Can I make the dough ahead of time? Yes, you can! Just cover it well and refrigerate for up to 24 hours. Let it come to room temperature before spreading.
• What if my Bhakhri is too hard? It likely means the dough was too dry or you overcooked it. Next time, add a little more water to the dough and reduce the cooking time.

Enjoy making this delicious and authentic Indian flatbread! Let me know how it turns out in the comments below. Happy cooking!