Maharashtrian Kalanyachi Bhakri Recipe With Groundnut Chutney
A vegetarian Maharashtrian Recipes recipe with jowar seeds, black urad dal (whole), salt. Ready in 45 min, serves 6.
Curated bySachin Deshmukh🇮🇳
Instructions
22 steps- 1
To begin making the Kalanyachi Bhakri- Chutney first, make the flour stock
- 2
Grind the jowar ,urad and salt to a fine powder
jowar seeds(1 kg)black urad dal (whole)(250 grams)salt(1 teaspoon)salt - to taste - 3
This is usually done in the flour mill
- 4
To make the Kalna BhakriTake about 2 cups of the above flour
- 5
Add water and knead to make a stiff pliable doug ball
- 6
Divide the dough into 4-5 parts and roll them into balls
- 7
Dust a working surface with some flour
- 8
Take 1 dough ball and flatten itin your palm
- 9
Keep the rest covered with a kitchen towel
- 10
Pat the dough ball into a circle on the work surface to about 6-7 inches round (you should get a thin circle)Heat a heavy iron griddle
- 11
Carefully lift the bhakri and place on the hot griddle
- 12
Apply some water over the entire upper side of bahkri
- 13
Use a flat spatula and flip it
- 14
Cook till brown spots appear on the bottom side of the bhakri (about 1 minute on high flame)Flip again and cook it directly on the flame till it ballons up or till it is well cooked
- 15
Repeat this for the rest of the dough balls
- 16
Serve hot with green groundnut chutney
green chillies - chopped(3) - 17
For the green groundnut chutney:Grind together groundnuts,3-4 garlic cloves,coriander,green chillies and salt to a paste using some water
salt(1 teaspoon)green chillies - chopped(3)coriander (dhania) leaves - handfulcloves garlic(8)salt - to taste - 18
Heat oil in a panAdd the mustard seeds and once they splutter add the cumin seeds
jowar seeds(1 kg)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 19
Slice the rest of the garlic cloves and add them to the oil
cloves garlic(8) - 20
Add the curry leaves and then the ground paste
coriander (dhania) leaves - handfulcurry leaves(6) - 21
Stir and fry it for about 3-4 minutes
- 22
Serve hot or cold with the Kalanyachi Bhakri Recipe
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Maharashtrian Kalanyachi Bhakri Recipe With Groundnut Chutney
A vegetarian Maharashtrian Recipes recipe with jowar seeds, black urad dal (whole), salt. Ready in 45 min, serves 6.
Curated bySachin Deshmukh🇮🇳
Estimated Nutrition Highlights
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Directions
22 steps- 1
To begin making the Kalanyachi Bhakri- Chutney first, make the flour stock
- 2
Grind the jowar ,urad and salt to a fine powder
jowar seeds(1 kg)black urad dal (whole)(250 grams)salt(1 teaspoon)salt - to taste - 3
This is usually done in the flour mill
- 4
To make the Kalna BhakriTake about 2 cups of the above flour
- 5
Add water and knead to make a stiff pliable doug ball
- 6
Divide the dough into 4-5 parts and roll them into balls
- 7
Dust a working surface with some flour
- 8
Take 1 dough ball and flatten itin your palm
- 9
Keep the rest covered with a kitchen towel
- 10
Pat the dough ball into a circle on the work surface to about 6-7 inches round (you should get a thin circle)Heat a heavy iron griddle
- 11
Carefully lift the bhakri and place on the hot griddle
- 12
Apply some water over the entire upper side of bahkri
- 13
Use a flat spatula and flip it
- 14
Cook till brown spots appear on the bottom side of the bhakri (about 1 minute on high flame)Flip again and cook it directly on the flame till it ballons up or till it is well cooked
- 15
Repeat this for the rest of the dough balls
- 16
Serve hot with green groundnut chutney
green chillies - chopped(3) - 17
For the green groundnut chutney:Grind together groundnuts,3-4 garlic cloves,coriander,green chillies and salt to a paste using some water
salt(1 teaspoon)green chillies - chopped(3)coriander (dhania) leaves - handfulcloves garlic(8)salt - to taste - 18
Heat oil in a panAdd the mustard seeds and once they splutter add the cumin seeds
jowar seeds(1 kg)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 19
Slice the rest of the garlic cloves and add them to the oil
cloves garlic(8) - 20
Add the curry leaves and then the ground paste
coriander (dhania) leaves - handfulcurry leaves(6) - 21
Stir and fry it for about 3-4 minutes
- 22
Serve hot or cold with the Kalanyachi Bhakri Recipe
Rate this recipe
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