Ingredients with Measurements:
- 1 cup chickpea flour
- 1/2 cup sorghum flour
- 1/2 cup millet flour
- 1/2 cup grated coconut
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp red chili powder
- 1 tsp turmeric powder
- Salt to taste
- Water as needed
- Oil for cooking
Special equipment needed:
- Rolling pin
- Non-stick pan
Step-by-step instructions:
1. In a mixing bowl, combine chickpea flour, sorghum flour, millet flour, grated coconut, chopped onion, chopped cilantro, cumin seeds, coriander seeds, red chili powder, turmeric powder, and salt. Mix well.
2. Gradually add water to the mixture and knead into a smooth dough. Cover and let it rest for 10-15 minutes.
3. Divide the dough into equal portions and roll them into balls.
4. Flatten each ball with a rolling pin to form a round disc of about 1/4 inch thickness.
5. Heat a non-stick pan over medium heat and brush it with oil.
6. Place the flattened dough disc on the pan and cook for 2-3 minutes on each side until golden brown.
7. Repeat the process with the remaining dough portions.
8. Serve hot with your favorite chutney or curry.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 bhakris
Nutritional information:
Calories: 150
Fat: 6g
Carbohydrates: 20g
Protein: 5g
Fiber: 3g
Substitutions for ingredients:
- Chickpea flour can be substituted with besan or gram flour.
- Sorghum flour can be substituted with jowar flour.
- Millet flour can be substituted with bajra flour.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Add chopped green chilies for a spicier version.
- Add grated carrots or beetroot for a colorful twist.
- Add chopped spinach or fenugreek leaves for a healthier option.
Tips and tricks:
- Make sure to knead the dough well to avoid cracks while rolling.
- Brush the pan with oil before cooking each bhakri to prevent sticking.
- Serve hot for best taste and texture.
Storage instructions:
Store the leftover bhakris in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the bhakris in a toaster or on a non-stick pan over low heat until warm.
Presentation ideas:
Arrange the bhakris on a plate and garnish with chopped cilantro and grated coconut.
Garnishes:
Chopped cilantro, grated coconut
Pairings:
Gondi Ka Bhakri pairs well with any spicy curry or chutney.
Suggested side dishes:
- Raita
- Pickles
- Papad
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the bhakris are sticking to the pan, brush more oil.
Food safety advice:
- Make sure to cook the bhakris thoroughly to avoid any foodborne illnesses.
- Wash your hands and utensils before and after handling food.
Food history:
Gondi Ka Bhakri is a traditional Maharashtrian flatbread made with a combination of flours and spices.
Flavor profiles:
Gondi Ka Bhakri has a nutty and earthy flavor with a hint of spice.
Serving suggestions:
Serve Gondi Ka Bhakri as a main dish or as a side dish with your favorite Indian meal.
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Region: Indian