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Methichi Bhakri ani Chutney
Methichi Bhakri ani Chutney

Methichi Bhakri ani Chutney

July 20, 2018

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

  • Prep: 40 mins
  • Cook: 30 mins
  • 40 mins

    30 mins

    1 hr 10 mins


4 tsp Methi flour

2 tsp turmeric powder

1 cup jowar

3 cups wheat flour, Salt, Vegetable oil

1/2 cup shelled peanuts (roasted)

7-8 count green chillies (roasted)

10 count garlic cloves

1/2 cup fresh coriander (chopped)

1/4 tsp salt, Vegetable oil

1 pinch tamarind

4-5 count Bedgi (Kashmiri) red chili

7-8 count Madras chapata red chili

10-12 count garlic cloves

1/2 tsp jaggery, Salt, Vegetable oil


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

Add this paste to jowar and wheat flour along with hot water, 1 tsp salt and 1 tsp oil. Knead well

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

Press the edges to seal and flatten it using a rolling pin. Apply wheat flour so it does not stick

Roast well on pan by applying oil on both sides

Serve hot with peanut chutney or red chili chutney and kadhi

Grind all the ingredients together to form a thick paste. Add water as per preference

Serve with raw oil on top

Soak tamarind for 15-20 minutes, in just enough water to immerse it

Roast red chillies with little oil and salt

Add garlic, chopped onion, soaked tamarind and jaggery and grind well

Serve with raw oil on top


1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

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