Origin: Maharashtra, India, adapted from Sulekha Hazra’s recipe
Ingredients:
2 cups millet flour.
1 tsp oil or clarified butter (ghee)
2 cups millet flour.
1 tsp oil or clarified butter (ghee)
Lukewarm water for kneading the dough
2 tsp sesame seeds
2 tsp finely chopped coriander
0.5 tsp finely chopped green chilly
0.25 tsp salt
Oil for pan frying
Recipe:
1. Make a dough with the millet flour and lukewarm water with 1 tsp oil/ ghee, sesame seeds, finely chopped coriander, green chilly and salt. Knead it until it makes a smooth non-sticky dough
2. Make 1.5 – 2-inch diameter balls. Dust with flour, then flatten by hand on a flour-dusted metal surface or a silicone cookie mat until it makes a thin pancake, then transfer for frying to a flat pan on medium heat. Note: If you find it difficult to flatten with your hand, put the ball of dough between two sheets of plastic and use a rolling pin to flatten.
3. Apply a few drops of oil while cooking on the pan. Cook till both sides have light brown spots.
4. Serve bajra bhakri with a vegetable side dish, chutney or curry.
4. Serve bajra bhakri with a vegetable side dish, chutney or curry.
The Millet Project 