Ruminate Bhakri

Originally grown in: Pearl Millet or Bajra is mainly grown in Rajasthan,Gujarat and Haryana. Sorghum or Jawar is grown in Maharashtra,Rajasthan and Haryana.

Goes Best With: This Indian bread tastes best when eaten with thecha (the green chilly chutney),Kolhapuri chicken curry and mutton rassa .

Brush both the sides of bhakri with ghee to give it the soft,cottony feeling. Avoid using a non-stick pan to make the bhakris. Use an iron pan instead. The ingredients can be changed with wheat,nachani (ragi) or mixed grains. Bhakris are healthy when prepared in any way. And who can forget the inimitable pithla ?

If not with curry,then gorge on the hot bhakri off the tava with a generous helping of tup (ghee). Cut the bhakri into half,open each half. Spread a spoonful of ghee inside and sprinkle salt or sugar as per your liking.

Good for Health : Bhakris are a power house of health with no saturated fat,cholesterol,sodium and sugar. They are high on manganese and thus help prevent heart diseases.