Gluten Free Bajra Jowar Bhakhri | Sorghum & Pearl Millet Flour Flatbread
Bhakri (flatbread) is made with gluten free flours - pearl millet (bajra) & sorghum (jowar). It's dense in texture, has a rustic flavour & is very filling.
Servings 4 people
- 1 cup bajra/pearl millet flour
- 1 cup jowar/sorghum flour
- 1 tsp turmeric powder
- salt as required
- 1 onion, finely chopped
- 2 tbsp ginger garlic paste
- 2 tbsp green chilly paste use 3 chopped green chillies if paste not available
- 1/2 cup chopped spinach
- 1/4 cup chopped cilantro
- warm water to knead the dough
Add sieved sorghum/jowar flour and sieved finger millet/bajra flour in a food processor.
Then add salt, turmeric powder, chopped spinach, cilantro, onions, ginger garlic paste and green chilly paste.
Add warm (not hot) water and knead to make a dough. Take out the dough into a bowl. Cover it with a moist kitchen towel.
Divide the dough into equal portions. Heat a tawa.
Slit a ziplock bag and open it and apply oil on both sides. Place one ball in the center. Close the ziplock and flatten the ball with a small plate.
Wet your fingers a bit and then flatten the bhakhri evenly all over.
Once the tawa is hot, carefully transfer the flatbread onto it. Bhakhri doesn't need oil to get cooked. Sprinkle water and cook it evenly on both sides on a low to medium flame.
Bajra Jowar Bhakhri is ready. Serve with thecha/zunka or Dal.
- I prefer kneading the dough in a food processor. It's less messy and does the job quickly.
- Feel free to add any greens other than spinach in the recipe like kale, beet leaves, carrot leaves, sweet pea leaves, etc.
- Feel free to add any more veggies like grated carrots, kale, potatoes to the dough.
- Add warm (not hot) water to knead the dough.
- You can add toasted sesame seeds to the dough of like that flavor.
- Since it's a gluten free flour, it will not stretch and the dough will be soft.
- Cover the dough with a moist kitchen towel so that it doesn't get dry.
- Use a Cast Iron tawa preferably for this recipe. It works the best.
- Traditional Bhakhri is prepared differently. You can view it here.
- My technique with Ziploc is for amateurs like me. It makes making bhakri effortless.
- Bhakhri doesn't need oil to get cooked. It cooks with sprinkled water.
- This flatbread is dry, pair it with some gravy Maharashtrian Besan Pitla | Spicy Chickpea Flour Mash, Maharashtrian Spicy Veg Kolhapuri Gravy or Maharastrian Kokum Amti/Dal.
Calories: 342.86kcal | Carbohydrates: 66.72g | Protein: 9.76g | Fat: 4.07g | Saturated Fat: 0.91g | Sodium: 15.09mg | Potassium: 367.18mg | Fiber: 2.85g | Sugar: 2.07g | Vitamin A: 499.97IU | Vitamin C: 12.25mg | Calcium: 38.48mg | Iron: 6mg