Ingredients

  • 1 cup bajra/pearl millet flour
  • 1 cup jowar/sorghum flour
  • 1 tsp turmeric powder
  • salt as required
  • 1 onion, finely chopped
  • 2 tbsp ginger garlic paste
  • 2 tbsp green chilly paste use 3 chopped green chillies if paste not available
  • 1/2 cup chopped spinach
  • 1/4 cup chopped cilantro
  • warm water to knead the dough.

Instructions

  • Add sieved sorghum/jowar flour and sieved finger millet/bajra flour in a food processor.
  • Then add salt, turmeric powder, chopped spinach, cilantro, onions, ginger garlic paste and green chilly paste.
  • Add warm (not hot) water and knead to make a dough. Take out the dough into a bowl. Cover it with a moist kitchen towel.
  • Divide the dough into equal portions. Heat a tawa.
  • Slit a ziplock bag and open it and apply oil on both sides. Place one ball in the center. Close the ziplock and flatten the ball with a small plate.
  • Wet your fingers a bit and then flatten the bhakhri evenly all over.
  • Once the tawa is hot, carefully transfer the flatbread onto it. Bhakhri doesn’t need oil to get cooked. Sprinkle water and cook it evenly on both sides on a low to medium flame.
  • Bajra Jowar Bhakhri is ready. Serve with thecha/zunka or Dal