Bhaakari, a flat round unleavened bread is a famous Maharashtrian dish. But it can also be found in the cuisine’s of Gujrati, Goa and also some Western and Central states of India like Rajasthan, Malwa and Karnataka.
Bhaakari is coarser than a chapati can be either soft or hard in texture. Bhaakari is made of either Rice, Jowar Baajra or Naachani (Red finger millet / Ragi). The Jowar bhaakari is the most common type of bhaakari. Baajra bhaakari is generally prepared during the winters. Nachni bhaakari too is widely popular. Rice bhaakari is more common in the Konkan region of the state of Maharashtra in India.
Basically to prepare a bhaakari, the said flour is kneaded into a soft dough using hot water and is then flattened into a round shape using the palms. This requires a lot of practice.
So here I am presenting a comparatively easy method of making a soft bhaakari using rice flour. Same can be applied to make bhaakaris using the other flours or a mixture of various flours.
INGREDIENTS :
- 3 cups Rice flour
- 3 cups Water
- 1/2 tsp salt
- Homemade ghee for greasing the bhaakaris
P. N.
Cup used – 200 ml
METHOD :
- in a thick pan, boil the water.
- When it comes to a boil, add to it the rice flour and salt and give it a good stir. This will make the flour lumpy.
- Cover as it is and keep aside for about ten to fifteen minutes.
- Open the lid and transfer the hot lumpy flour into a wide dish or a flat surface and knead into a soft dough. Roll into four or five balls and again transfer to another vessel to be covered until use.
- On a clean flat surface, roll one dough ball into a disc using the rolling pin, as you would a Chapati or Roti.
- Heat a thick griddle and spread the rolled bhaakari on it. Increase the flame to high which has to be maintained till the whole bhaakari is done.
- When you see small bubbles appear on the bhaakari or, the bhaakari is just lightly done on the bottom side, flip and roast the other side completely.
- When done, flip again the half done side in the griddle and roast completely giving pressure on the edges with a spatula. If rolled well, the bhaakari will puff up at this stage just like a Roti.
- When done on both sides, remove onto a dish and smear with some homemade ghee to give it a delicious flavour.
- Serve these bhaakaris hot, with some Zunka or Pithla or just with some NKGSB Style Lasun Chutney and smashed onions and green chillies.
NOTE :
The rice bhaakari is quite softer as compared to bhaakaris made using other flours. Tastes best with coconut based vegetarian as well as non vegetarian curries. My personal favourite, which tastes best on it’s own too. Combine with some NKGSB style lasun chutney for that added flavor! Recipe of chutney is already up on one of my previous posts.
The aroma of homemade ghee combined with the roasted flavour of the hot bhaakari, is sure to make anyone’s mouth water!
