Methichi Bhakri ani Chutney

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Dish: Methichi Bhakri ani Chutney

Dish components: Methichi bhakri, Shengdana Chutney, Lal Chutney

Description: Methi seeds, jowar and wheat roti with peanut or red chili chutney | This is a Khandeshi farmer’s dinner. Seemingly simple, but immensely nutritious!

Level of Difficulty: Easy

Preparation time (excluding prior preparation): 30 min

Serving: 12-14 portions


FOR METHICHI BHAKRI: 4 tsp Methi flour, 2 tsp turmeric powder, 1 cup jowar, 3 cups wheat flour, Salt, Vegetable oil

FOR SHENGDANA CHUTNEY: 1/2 cup shelled peanuts (roasted), 7-8 green chillies (roasted), 10 garlic cloves, 1/2 cup fresh coriander (chopped), 1/4 tsp salt, Vegetable oil

FOR  LAL CHUTNEY: 1 inch tamarind, 4-5 Bedgi (Kashmiri) red chili, 7-8 Madras chapata red chili, 10-12 garlic cloves, 1/2 onion (chopped), 1/2 tsp jaggery, Salt, Vegetable oil

Procedure For Methichi bhakri:

  1. Mix all the flour, salt and turmeric powder. Then add 1/2 cup boiling water and prepare a thin paste. Keep aside for 15-20 min
  2. Add this paste to jowar and wheat flour along with hot water, 1 tsp salt and 1 tsp oil. Knead well
  3. Take some dough and flatten it slightly on a flat surface. Apply oil on one side and fold it in half. Again apply oil on one surface and fold further in quarter
  4. Press the edges to seal and flatten it using a rolling pin. Apply wheat flour so it does not stick
  5. Roast well on pan by applying oil on both sides
  6. Serve hot with peanut chutney or red chili chutney and kadhi



If jowar flour is not available, use 4 cups wheat flour


Procedure For Shengdana Chutney: 

  1. Grind all the ingredients together to form a thick paste. Add water as per preference
  2. Serve with raw oil on top


Procedure For Lal Chutney:

  1. Soak tamarind for 15-20 minutes, in just enough water to immerse it
  2. Roast red chillies with little oil and salt
  3. Add garlic, chopped onion, soaked tamarind and jaggery and grind well
  4. Serve with raw oil on top


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