Jowar Bhakri | Fiber Rich | Nutrient Rich | Oil Free | Wholesome Meal

Jowar, commonly known as sorghum, is grown largely in Maharashtra, Gujarat, Rajasthan, and parts of Madhya Pradesh.

Jowar millet is low in gluten and high in fibre. As a result, it aids with digestive issues such as constipation, bloating, and gas.

Jowar is an ideal option for individuals who are gluten intolerant. It leads to a steady rise in blood sugar levels because it includes complex carbs that are slowly digested. Bhakri, a famous Maharashtrian dish, goes well with Chutney, Curry, Thecha, Pithala, and other curries.

Ingredient:

• Jowar Flour – 2 Cups
• Water – as required

Method:

1. Take plate with thick edges and place the jowar flour in to the plate. Make a well in the centre of the flour and add warm water as required to make a dough out of it. Knead it with little water till soft in texture.
2. Dust the rolling board with flour, take a small portion of prepared dough and start rolling it into a round shape with the help of fingers and hand.
3. Heat a pan or tawa and put the made bhakri on the heated tawa. Apply water on the top side of the bhakri and flip it over once the water dries off. Cook the other side till golden brown from all the sides. Once cooked from one side flip it over and cook till golden brown from the other side as well.
4. Serve the bhakri hot with any curry / gravy / traditional thecha or pithala.

Note: Follow the same process for Rice / Bajra / Ragi flour.

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