Spicy Bhakri recipe, Masala mamas cook book review

Bhakri is a popular Indian flat bread made using Jowar flour. This is generally made like a soft roti or like a khakra type crispy snack too. This recipe i got from the Masala Mamas cook book. I received a copy of the cookbook 2 months back for review. Generally i don't write review for cookbooks, but the cause for the cookbook inspired me a lot. I immediately agreed for that and the book reached from UK to my mail box. The cover page of the book itself gives a very positive feel, with the beautiful women of Kalwa slum in Mumbai with all good smiles. This book is edited by Dr. Elana Sztokman who is an award winning author, anthropologist and an educator too. This book carries the traditional Vegetarian recipe of Maharastrian cuisine and explained very well about the spices and other condiments used in Indian cooking. These beautiful ladies of Kalwa slum in Thane Mumbai came together for a cause and the proceeds from this book will go for a social enterprise promoting nutrition, literacy, health, women empowerment and community development of that slum. This is the only reason for which, i agreed the book review. The book not only has recipes but also covers the stories of the ladies in the Kalwa slum and also a Visual guidance of the spices, lentils and leaves used in Indian cuisine, Kitchen essentials and many more. So those who do not anything about Mahatrastian cuisine can able to connect and cook a delicious meal from this book.
   The Masala mamas cook book covers a wide range of recipes under many categories. They have Drinks, Breads, Breakfast foods, dips, Snacks, Mains, Sweets and also fasting foods too.
I have chosen the Tikhi Bhakri recipe from the cookbook and tired yesterday. It turned out well and we all liked it.
 It is available from Amazon in many different countries and can be shipped anywhere. Prices for paperback are US$28.99, UK25.99, and 1800 INR. You can also order directly from the women in Kalwa at www.masalamamas.org. 
  The book is super colorful and the expressions of the beautiful women who come forward to cook for this common cause, are showcased so well in the pictures. Thank you team for this book and i will try some more of my favorite recipes soon.  Scroll down to see the picture of the cover page of the cook book. 

Spicy Bhakri recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 30 Minutes
• Serves: 3
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: A variety of Indian flat bread made using Jowar flour, a healthy variety of millet

   
 Besan | Chickpea flour | Kadalai maavu  1 cup
 Jowar flour  1 cup
 Whole wheat flour  1 cup 
 Onion  1 very finely chopped
 Garlic  3-5 cloves crushed
 Cumin seeds  1 tblsp
 Ajwain| Omam  1 tblsp 
Turmeric powder  1 tblsp
Green chili  2
Salt  to taste
Coriander leaves  handful
Oil | Ghee 2 tblsp + oil for cooking the bhakri
Warm water  to knead the dough  
I halved the recipe

Method:

• In a wide bowl add the besan flour, jowar flour and whole wheat flour.
• Add the finely chopped onions, crushed garlic, green chillies, cumin seeds, ajwain, turmeric powder and salt.
• Mix well nicely.
• Add the oil or ghee to the flour mixture. 
• Mix well. 
• Sprinkle warm water and knead a stiff dough.
• Divide the dough into lemon sized balls, as we do for chapathi.
• Dust it with generous whole wheat flour and roll a thick disc of bhakri. 
• Heat a pan and cook the bhakri on both sides. 
• Drizzle oil on both sides.
• Cook on a low flame to make crispy bhakris.
• Serve hot. 
• This tastes very good with tea | Chai.
• I served for dinner with raita. 

Notes:

1. Always sprinkle warm water while kneading the dough. Else it will become too loose.
2. Roll the bhakri immediately after kneading the dough as the onions will ooze out water.

Method with step wise pictures:

• In a wide bowl add the besan flour, jowar flour and whole wheat flour.
• Add the finely chopped onions, crushed garlic, green chillies, cumin seeds, ajwain, turmeric powder and salt.
• Mix well nicely.
• Add the oil or ghee to the flour mixture. 

• Mix well. 
• Sprinkle warm water and knead a stiff dough.
• Divide the dough into lemon sized balls, as we do for chapathi.

• Dust it with generous whole wheat flour and roll a thick disc of bhakri. 

• Heat a pan and cook the bhakri on both sides. 
• Drizzle oil on both sides.

• Cook on a low flame to make crispy bhakris.
• Serve hot. 
• This tastes very good with tea | Chai.
• I served for dinner with raita. 

   Notes:

1. Always sprinkle warm water while kneading the dough. Else it will become too loose.
2. Roll the bhakri immediately after kneading the dough as the onions will ooze out water.