Jowar Bhakri Recipe – Authentic Indian Flatbread with Dill & Spices

Last Updated on 2 months by Neha Deshmukh

Jowar Bhakri Recipe – Authentic Indian Flatbread with Dill & Spices

Hey everyone! If you’re anything like me, you absolutely love the comforting simplicity of a good flatbread with a flavorful curry. Today, I’m sharing a recipe that’s close to my heart – Jowar Bhakri. It’s a rustic, wholesome flatbread from Maharashtra, and honestly, once you try it, you’ll be hooked! I first made this when I was trying to incorporate more millets into our diet, and it quickly became a family favorite.

Why You’ll Love This Recipe

This Jowar Bhakri recipe isn’t just about a delicious flatbread; it’s about experiencing a little piece of Maharashtrian culinary tradition. It’s naturally gluten-free, packed with nutrients, and has a wonderfully earthy flavor that pairs beautifully with spicy thecha or a simple dal. Plus, the fresh dill adds a brightness that really elevates the whole experience.

Ingredients

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

• 2 cup jowar flour (approx. 280g)
• 1 tablespoon chilly powder (approx. 15g)
• 0.5 tablespoon onion powder (approx. 3g)
• 0.5 tablespoon garlic powder (approx. 3g)
• As required salt (approx. 1 tsp or to taste)
• 0.25 cup dill leaves, chopped (approx. 20g)
• As required warm water (approx. 120-150ml)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make all the difference!

Jowar Flour: A Nutritional Powerhouse

Jowar, or sorghum, is a fantastic grain. It’s incredibly nutritious, boasting a good amount of fiber, protein, and essential minerals. You can usually find it at Indian grocery stores or online.

The Role of Dill Leaves in Maharashtrian Cuisine

Dill (shepu in Marathi) isn’t just a pretty garnish! It adds a lovely freshness and subtle anise-like flavor that’s really characteristic of Maharashtrian cooking. Don’t skip it if you can help it!

Spice Blend: Balancing Heat and Flavor

Feel free to adjust the chilly powder to your liking. I like a good kick, but you can definitely tone it down for a milder bhakri. The onion and garlic powder add a lovely savory depth.

Water Temperature for Dough Consistency

Warm water is key here. It helps the jowar flour bind better and creates a softer dough. Not too hot, though – lukewarm is perfect!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a food processor, combine the jowar flour, chilly powder, onion powder, garlic powder, salt, and dill leaves.
2. Now, gradually add the warm water while blending, until a dough starts to come together. Don’t add all the water at once – you might not need it all!
3. Transfer the dough to a bowl, cover it with a moist cloth, and let it rest for about 15 minutes. This allows the flour to hydrate and makes the bhakris easier to roll.
4. Time to shape! Take a small portion of the dough and flatten it slightly.
5. Place the flattened dough between two sheets of a slit ziplock bag (this prevents sticking!) and use a plate or rolling pin to gently create an even circle.
6. Dust the rolled bhakri with a little jowar flour and use your fingers to carefully shape it into a thin flatbread.
7. Heat a tawa or griddle over medium heat. No oil needed!
8. Cook each bhakri for about 30-60 seconds per side, until you see light brown spots developing.
9. Sprinkle a little water on the bhakri while it’s cooking – this helps it cook evenly and creates those lovely spots.
10. Serve immediately!

Expert Tips

Here are a few things I’ve learned over the years to help you nail this recipe:

Achieving the Perfect Bhakri Texture

The key is to not overwork the dough. It should be soft and pliable, but not sticky.

Troubleshooting: Dough Too Sticky or Dry

If the dough is too sticky, add a little more jowar flour, one tablespoon at a time. If it’s too dry, add a teaspoon of warm water at a time.

Cooking on a Tawa: Heat Control is Key

Medium heat is your friend. If the tawa is too hot, the bhakri will burn before it cooks through.

Variations

Want to switch things up? Here are a few ideas:

Vegan Bhakri

This recipe is already vegan! Just double-check your spice powders to ensure they don’t contain any hidden animal products.

Gluten-Free Bhakri

Jowar is naturally gluten-free, making this recipe perfect for those with gluten sensitivities.

Spice Level Adjustment: Mild to Spicy

Reduce or omit the chilly powder for a milder flavor. You can also add a pinch of turmeric for color and extra health benefits.

Festival Adaptations: Bhakri with Special Occasion Dishes

During festivals, we often serve bhakri with special curries like Puran Poli or Shrikhand. It’s a lovely combination!

Serving Suggestions

Jowar Bhakri is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• With Thecha (a spicy Maharashtrian chutney)
• With your favorite dal or curry
• With a simple yogurt dip
• Crumbled up with ghee and jaggery for a sweet treat!

Storage Instructions

Bhakris are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a day or two. Reheat them on a tawa or in a microwave before serving.

FAQs

Let’s answer some common questions:

What is Jowar Bhakri and where does it originate?

Jowar Bhakri is a traditional flatbread from Maharashtra, India, made with jowar flour, spices, and often herbs like dill. It’s a staple food in rural areas and is known for its nutritional value and rustic flavor.

Can I use other flours besides Jowar?

You can experiment with other millets like bajra (pearl millet) or ragi (finger millet), but the texture and flavor will be different. Jowar gives it a unique taste and slightly chewy texture.

How do I know when the bhakri is cooked perfectly?

The bhakri is cooked when both sides have developed light brown spots and it feels slightly puffed up. It should be pliable but not sticky.

What is the best way to store leftover bhakri?

Store leftover bhakri in an airtight container at room temperature for a day or two. Reheat on a tawa or in the microwave.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Bring it to room temperature before rolling.

I hope you enjoy making this Jowar Bhakri as much as I do! Let me know how it turns out in the comments below. Happy cooking!