Last month in my Malvani Jevan post I had mentioned about jowari bhakri. At our place my folks (siblings) usually prefer wheat rotis. A lill change and they raise their eyebrows. However I still try to prepare varieties as someday they may understand its nutrition value. This is my nani's recipe and i've learned to cook jowari bhakris from her... These bhakris are very common in the village belt of Maharashtra.
Jowari flour = 1 1/2 cup
Water = 2 cups
Salt to taste
Ghee = 1 tblspn
1. Boil water, add salt and ghee.
2. When the water comes to the boiling point add jowari flour and stir to mix it well.
3. Lower the flame, cover with a lid and let it cook for say 3-5 minutes.
4. Once it is done, remove it from the flame and knead it well. The dough is hot at this point but can be best knead at this point only. Can wait to let it cool though. Knead the dough well.
5. Roll out flat rotis. Put it on a heated tava. Apply lill water on the upper side on the bhakri. (This is to ensure when the bhakri is ready to be flipped. Once the water over the bhakri dries up it is ready to be turned over.)
6. Cook from the other side. Serve hot.
1. There is no hard and fast rule that 1 1/2 cup jowari flour needs 2 cups of water only. It is that when water starts boiling add as much quantity as the water requires it.. Sometime it may take in more flour sometime less.
2. Applying lill water on the upper side of the bhakri is just like greasing it with some water.