Ragi Or Finger Millet Or Nachani Bhakari
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Traditionally bhakari is prepared using Finger millet flour, salt and hot/warm water and cooked on griddle and then directly on chulhas or Chul. It is best served hot with Chilli Techa or any spicy veg, non-veg curry. It is gluten free Indian flat bread and staple food in Maharashtra, Gujarat, South region.
Ragi roti/Bhakri is filling and wholesome and also called as farmers food as requires less time for preparation, goes well with almost everything. In some of the places, like In Goa it is prepared using either wheat flour or rice flour.
In this recipe I have added wheat flour to increase the elasticity and can be stored for little longer period.
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Ingredients
- Finger Millet or Nachani or Ragi Flour – 2 cups
- Wheat Flour – 3/4 cup Optional
- Warm Water – 1 cup
- Salt
- Ghee – 2-3 tbsp.
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Instructions
- In a large, deep bowl take Ragi flour, Wheat flour, salt. Mix well.
- Add warm water slowly at a time. Keep mixing it with spatula.
- Use the heel of your hand and start kneading a dough. It will take 5-6 minutes.
- knead it into a smooth dough.
- Cover and keep aside for 20 minutes.
- Divide the dough into 7-8 equal balls
- Dust rolling board with some finger millet or wheat flour and start rolling a dough ball into thin bhakari.
- Lift the roti or bhakari and invert it on a hot non-stick tava or griddle. Brush, it with some water. Cook on medium flame for 2 minutes.
- Flip over and roast it from another side for 2 minutes.
- Using cloth or spatula apply some pressure on bhakari edges allow it to puff. Cook this way from both the sides. Or roast it direct on gas heat from both the sides until puffs up.
- Remove, brush it with some ghee.
- Serve hot with curry, subji or techa, chutney.
Notes
If you are not using wheat flour, Bhakari needs to be flatten on dusted rolling board using fingertips into 6-7″ diameter circle.
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