Dill Flavored Jowar Roti

What is a Bhakhri

Bhakri has always been something very intriguing and different for me. Growing up, in my house I only saw chapati or roti being made while my neighbor's house made chapati and bhakri. Being a South Indian, I had never had a bhakri and when I first had it, I fell in love with it. Actually more than the final product, I enjoyed watching my neighbor make it. It was so different to the way mom made chapati. I would patiently wait for her to finish making it and serve it on my plate. She would make this special rassa sabzi to go with it and it tasted amazing. That reminds me, I need to get that recipe from her daughter now and make it myself. But on other days, she would serve them with Zunka, Pitla and/or Thecha. I would love to eat bhakri with anything she served. 

She has also played a role in my cooking. I have learnt a couple of recipes from her and still cook it the same way she taught me to. Sadly, we lost her to cancer many years ago. But I remember every little moment spent with her like learning from her or simply watch her cook. If my cooking has a major South Indian influence, it also is heavily influenced by Maharashtrian cuisine. She and my mom were the only two people I remember who cooked with a smile on their face. Probably that is why, not once did their food taste bad and even the simplest of the simplest meals were lip smacking. Since she was the first person to teach me and my mom how to make a bhakri, I want to dedicate this post to her. Thank you Aunty for just being yourself and for always teaching me something. Miss you.

Now, let's talk about Jowar millet. Consuming jowar or sorghum is very beneficial to us. Its globally touted as the “new quinoa” for its gluten-free, whole grain goodness. It's rich in fiber, high in protein, helps control blood sugar, loaded with iron, its good for the bones and great for weight loss. Jowar is among the healthiest choices you can make for your daily carbohydrate intake. The recipe to make Dill Flavored Jowar/Sorghum Flatbread is simple but requires a bit of technique that comes with practice. First step is to prepare the dough. I prefer to make it in a food processor as its mess free. So, add jowar or sorghum flour to the food processor along with salt, chilly powder, salt, onion powder and garlic powder. Then add chopped dill leaves. Knead into a dough by adding warm or hot water. 

Transfer the dough to a bowl and cover it with a moist cloth. Let it rest for 15 minutes. Now comes the part to prepare the jowar bhakri. Slit a ziplock and open it. Place a small ball in the center and cover it with the other side of the ziplock. Place a small plate over it and press it down. This will flatten the ball. Then using your fingers, flatten it lightly and evenly on all sides. You can dust some jowar flour on top to help you with this. Heat a tawa or griddle. Once it's hot enough, carefully transfer the flattened dough onto the tawa. Sprinkle some water and cook the bhakri on both sides evenly. You don't need oil or ghee to cook this bhakri. It will be little dry and should be consumed immediately. Serve it with thecha or with any other curry. It is extremely nourishing and delicious to taste. 

Here are some Maharashtrian recipes that you can pair with this bhakri - Maharastrian Kokum Amti/Dal, Maharashtrian Spicy Veg Kolhapuri Gravy, Learn how to make Vegan Matki Misal in an Instant Pot, Vangyacha Rassa Bhaji, Cauliflower and Tomato Rassa, Besan Chutney/Bombay Chutney Recipe and Pitla. 

Recipe 📖

Dill Flavored Jowar/Sorghum Flatbread - Gluten-Free & Vegan

Priya Lakshminarayan

Make these delicious flatbread with naturally vegan & gluten-free jowar millet or sorghum flour. Flavored with Dill leaves, this bhakri is healthy & tasty.

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course flatbread, Main Course

Cuisine Indian, Maharashtrian

Servings 4 people

Calories 237 kcal

Equipment

• food processor
• Tawa

Ingredients  

1x2x3x

• ▢ 2 cups jowar flour
• ▢ 1 tablespoon chilly powder
• ▢ ½ tablespoon onion powder
• ▢ ½ tablespoon garlic powder
• ▢ salt as required
• ▢ ¼ cup dill leaves
• ▢ warm water as required

Instructions 

• First step is to prepare the dough. Add jowar or sorghum flour to the food processor along with salt, chilly powder, salt, onion powder and garlic powder.
• Then add chopped dill leaves. Knead into a dough by adding warm or hot water.
• Transfer the dough to a bowl and cover it with a moist cloth. Let it rest for 15 minutes.
• Now comes the part to prepare the jowar bhakri. Slit a ziplock and open it.
• Place a small ball in the center and cover it with the other side of the ziplock. Place a small plate over it and press it down. This will flatten the ball.
• Then using your fingers, flatten it lightly and evenly on all sides. You can dust some jowar flour on top to help you with this.
• Heat a tawa or griddle. Once it's hot enough, carefully transfer the flattened dough onto the tawa.
• Sprinkle some water and cook the bhakri on both sides evenly.
• It will be little dry and should be consumed immediately. Serve it with thecha or with any other curry.

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Notes

I prefer to make all my dough in a food processor as its mess free. But you can knead it with your hands. 

Covering the dough in a moist cloth will prevent the dough from drying up. 

You don't need oil or ghee to cook this bhakri. This is an oil-free recipe. 

 

Nutrition

Serving: 1per person | Calories: 237kcal | Carbohydrates: 46.45g | Protein: 7.08g | Fat: 2.88g | Saturated Fat: 0.38g | Polyunsaturated Fat: 1.74g | Monounsaturated Fat: 0.65g | Sodium: 38.23mg | Potassium: 215.63mg | Fiber: 3.08g | Sugar: 1.22g | Vitamin A: 819.72IU | Vitamin C: 2.73mg | Calcium: 25.26mg | Iron: 3mg

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