Jowar Bahkri together with Curd (yoghurt) makes for a zesty combination. This is a fast and easy,nutritious and filling breakfast recipe. The prerequisite to this recipe is that the Bhakri should not be fresh! Freshly made Bhakri, tends to get too soggy when combined with curd. It taste’s best with the leftover Bahkri from previous night. In fact, I make 2-3 extra Bhakris the previous night, to make this recipe the next morning.
This recipe finds its origin in rural parts of Maharashtra, mainly the farming community.I relish most of these typical desi type of recipes. A good substantial breakfast of Dahi- Bhakri (Curd and Bhakri) helps them to keep up the energy levels for hard work in the fields, till lunch.
You may not find this recipe on the menu cards in Indian Restaurants. My father always jokes about it that if this recipe is served in a 5 star Restaurant with some exotic name it will sell like hot cakes!
For the Bhakricha kala you need:
- xbd tsp mustard seeds
- xbd tsp jeera seeds
- 2 green chillies slit
- xbc tsp turmeric powder
- 1 tsp oil
- Tear the Bahkri with your hands. (cutting does not give it the same taste)..So tear it with your hands and make fine pieces.
- Add the chopped onion. (Adding onion is optional. You can do without the onion if you donu2019t like the taste of raw onions)
- Add curd, sugar and salt and mix well.
- In a small pan, heat oil. Add the mustards seedsu2026Once they crackle add the cumene seedsu2026.then the slit green chillies and finally the turmeric powder. Add this tadka to the Bhakri curd mixture. Mix nicely.
- Serve immediately.
Bhakricha kala has to be eaten immediately. Don’t keep it for long.I don’t have to say that…taste it…and it will disappear in minutes.
Bhakricha kala - my entry for JFI#5-Milk and Milk products hosted by Vineela of Vineela’s cooking and also for Weekend Breakfast Blogging #4 hosted by Pavani of Cook's Hideout.
Hi madhuli,
Thanks for participating in JFI
this recpe is new to me.Hope to try this .
Thanks for sharing and going to see you in round up.
Vineela
@Vineela thanks for hosting the JFI with one of my favourite ingredients.I am waiting eagerly for the round up
I wish I could make bhakri first then I can deal with the stale ones 🙂
Just read your bhakri post – mine never turn out as thin as yours and mostly break into pieces when I am lifting them off the surface onto the tawa. Any tips?
@The atta has to be real fresh.Try adding some warm water to knead the dough and knead the dough really well.I hope this helps.Just takes a little bit of practice.Let me know next time you try it.
I think this is quite popular in some part of Karnataka as well….I have seen my MIL doing this….cd be crossborder influence… thanx for the recipe…
@Maybe.Whichever state the taste is delicious!Thanks for visiting.
Hey nice and simple recipe–i’ve never made bhakris with jowar flour before, i use it to make steamed muthias….should probably try this one sometime!
@Thanks.Let me know how u like it.
YUM!! Very popular in North K’taka!! Tastes soo good fresh out of tava!! Thanks!!
@Thanks Asha.