INGREDIENTS:
- 1 cup Jowar (Sorghum) flour
- ½ cup Urad dal flour
- (You can combine jowar and urad dal and make flour together For 1 kg of Kalnyacha Atta - 750 grams of jowar and 250 grams of urad dal)
- Salt to taste
- Warm water for kneading
- Ghee or oil for cooking
HOW TO MAKE:
In a large mixing bowl, combine jowar and urad dal flour. Add ½ tsp of salt.
Gradually add warm water to the flour mixture and knead it into a smooth, pliable dough. The consistency should be firm but easy to work with.
Divide the dough into small, lemon-sized portions.
Take one portion of the dough and roll it between your palms to make a ball. Flatten the ball with your hands and place it on a clean, dry surface and roll it gently with help of your palms.
Also, you can use a rolling pin to roll out the dough into a round bhakri. Aim for a thickness of about 1/4 inch. Dust the surface with a little jowar flour to prevent sticking.
Heat a tawa (griddle) on medium heat. Once hot, carefully transfer the rolled bhakri onto the tawa. Add in 2 tbsp of water over the surface and all sides of bhakri.
Cook the bhakri on both sides, applying a little ghee or oil, until golden brown spots appear. Press the edges with a spatula to ensure even cooking.
Repeat the process for the remaining portions of dough, rolling out and cooking each bhakri.
Serve the Kalnyacha Bhakri/ Jowar bhakri hot with a side of curd, pickle, or any Maharashtrian chutney of your choice.
