Jowar Bhakhri

Name: Jowar Bhakhri
Total time: 1800 s
Yield: 4 person
Cuisine: Indian
Ingredients: 2 cup jowar; 2 tbsp rice flour; 2 tbsp oil; 1 tsp carrom seeds; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 1/2 cup finely chopped coriander; 1/4 cup finely chopped green garlic; as required Salt to taste; as required Ghee for cooking bhakhri

Deepa Rupani @dollopsbydipa

અમદાવાદ

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#week8
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Jowar/sorghum is a genus of flowering plants in the grass family. It was originally cultivated and produced in Africa but now cultivated throughout the globe. Jowar is gluten free whole grain which is globally known as the 'new quinoa' because of its goodness and nutrients in it and has got massive attention these days. These ancient grain of millet family is a staple food in India. It is known as Jonna in Andhra pradesh and Cholam in Tamilnadu. Jowar is ground into flour and used to make rotus, chillas, bhakhri, dosa, khichu etc. It is also the best option for gluten free cake.
Here I have prepared crisp, biscuit bhakhris.

Deepa Rupani @dollopsbydipa

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Ingredients

30 minutes

4 person

2 cupjowar
2 tbsprice flour
2 tbspoil
1 tspcarrom seeds
1 tspred chilli powder
1/2 tspturmeric powder
1/2 cupfinely chopped coriander
1/4 cupfinely chopped green garlic
as requiredSalt to taste
as requiredGhee for cooking bhakhri

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Steps

30 minutes

1

Mix well all ingredients and knead hard dough with water. Divide them in equal lemon sized balls.
2

Roll the bhakhri. Heat the skillet, cook little from both the sides on low flame.
3

Then add ghee and roast it on slow flame from both sides by pressing wooden press, till it becomes crisp.
4

Serve with your choice of sabzi along with condiments.