How to make Triguni Bhakri - Recipe by Archana - Popular Maharashtrian Food in Marathi
- 9 years ago
Our chef Archana brings to you a simple & quick recipe of Bhakri (Indian flat bread), a popular Maharashtrian main course dish which tastes best with Zunka! Bhakri can be made with rice flour, jowar flour & bajra flour.
Ingredients:
1 1/2 Cup Water
1 Cup Rice Flour
1 Cup Bajri Flour (Pearl Millet)
1 Cup Jowar Flour (Sorghum Flour)
Oil/ Ghee
Salt
साहित्य
१ १/२ कप पाणी
१ कप तांदळाचे पीठ
१ कप ज्वारीचे पीठ
१ कप बाजरीचे पीठ
तेल/ तूप
मीठ
Method:
- Add salt & oil to the water and let everything come to a boil.
- Add rice flour, bajri flour & jowar flour to the water and mix everything well.
- Let the mixture cool for 5-10 mins.
- Once the mixture cools down, knead the bhakri dough well with your hands. Apply some water to your hands to avoid the dough sticking to your hands.
- Make small round balls. With a rolling pin, start rolling the bhakri. Apply maida or rice flour to the bhakri so that it doesn't stick to the rolling pin.
- Roast the bhakri on a pan without ghee or oil. Flip the bhakri and let it cook from both the sides.
- Serve the hot bhakris with Zunka and onion.
Director: Suchandra Basu
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Kavya Krishnaswamy
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
Ingredients:
1 1/2 Cup Water
1 Cup Rice Flour
1 Cup Bajri Flour (Pearl Millet)
1 Cup Jowar Flour (Sorghum Flour)
Oil/ Ghee
Salt
साहित्य
१ १/२ कप पाणी
१ कप तांदळाचे पीठ
१ कप ज्वारीचे पीठ
१ कप बाजरीचे पीठ
तेल/ तूप
मीठ
Method:
- Add salt & oil to the water and let everything come to a boil.
- Add rice flour, bajri flour & jowar flour to the water and mix everything well.
- Let the mixture cool for 5-10 mins.
- Once the mixture cools down, knead the bhakri dough well with your hands. Apply some water to your hands to avoid the dough sticking to your hands.
- Make small round balls. With a rolling pin, start rolling the bhakri. Apply maida or rice flour to the bhakri so that it doesn't stick to the rolling pin.
- Roast the bhakri on a pan without ghee or oil. Flip the bhakri and let it cook from both the sides.
- Serve the hot bhakris with Zunka and onion.
Director: Suchandra Basu
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Kavya Krishnaswamy
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited