Jwarichi Masala Bhaakari is a nutritious and delicious dish which can be had for breakfast, lunch or even dinner. This is a recipe shared with me by my dear school friend. A unique dish wherein the flatbread/bhaakari is roasted between turmeric leaves, it emanates a wonderful aroma besides absorbing the goodness of the leaves, making it still more healthier!
Originally, they would make it using rice flour and phodshi (monsoon special leafy greens found in the early monsoon weeks only, in the suburbs of Mumbai in Maharashtra), which is the traditional way. But it is my friend who had this brilliant idea of substituting Jowar Flour to increase the health quotient. Again as phodshi is unavailable in the later weeks of monsoon, I added spring onions on her suggestion! Well and this whole combo makes it highly suitable for consumption by diabetics too!!
For some more such delicious traditional dishes, do take a look at the following recipes too….
- Phodshiche Thaalipeeth
- Taandlaache Thaalipeeth
- Doodhiche Dhirde
- Mixed Millets Thaalipeeth
- Hurdyaacha Thaalipeeth
- Mulyaache Thaalipeeth
Here’s the recipe for the nutritious and absolutely delicious Jwarichi Masala Bhaakari….
Prep Time : 30 min
Cooking Time : 10 min/Bhaakari (Approx)
Serves : 2 Bhaakaris
Cup Used :200 ml
- 1 cup Jowar Flour
- 1 cup Water
- 8-10 Large Garlic Cloves
- 3 Spicy Green Chillies… To be adjusted as per preference
- 3/4 tsp Cumin Seeds
- 3/4 tsp Turmeric Powder
- 1 tsp Jaggery Powder / Plain Jaggery
- 1/2 tsp Garam Masala Powder
- 3 Spring Onion Bulbs…. Finely Chopped
- 1/2 – 3/4 cup Chopped Spring Onion Greens
- Salt To Taste
- As Required Turmeric Leaves
- To make the Jwarichi Masala Bhaakari, rinse well and finely chop the spring onion bulbs and it’s greens.
- Roughly crush the garlic cloves along with the green chillies and set aside.
- Next heat the water and add to it the cumin seeds, the turmeric powder and salt to taste.
- When it comes to a rolling boil, add in the jowar flour and mix.
- Cover and cook further on low heat for about 2 minutes.
- Switch off the heat and set aside covered for about 7-8 minutes.
- Next, mix in the garam masala powder, jaggery powder, crushed garlic and green chillies as well as the chopped spring onions and the greens.
- Tip the mixture in a bowl and knead well.
- Arrange the required turmeric leaves over a flat surface, overlapping each other slightly and taking half the cooked dough, pat it over them to get a circular disc.
- Cover it completely with more turmeric leaves.
- Heat a griddle and place the bhaakari along with the turmeric leaves on it.
- Roast on low medium heat on both sides till the leaves are slightly burnt.
- Flip and repeat the process on the other side too.
- When done transfer onto a plate and discard the burnt leaves.
- Serve this delicious and nutritious Jwarichi Masala Bhaakari with some sweet pickle by the side!
Few pictures depicting the cooking process….