Pithla Bhakri
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Ingredients
- 120 g gram flour
- 1 onion, finely chopped
- 3 garlic cloves
- 2 fresh green chillies
- 1 tsp ground turmeric
- 1 tsp mustard seeds
- 2 tbsp vegetable oil
- 300 g sorghum flour (jowar)
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 476 kcal
- Protein
- 15.1 g
- Carbohydrate
- 71.6 g
- of which sugars
- 5 g
- Fat
- 11.8 g
- of which saturates
- 1.2 g
- Fibre
- 9.6 g
- Salt
- 0.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Knead the sorghum flour with hot water and a pinch of salt into a soft dough, divide into 4 and press each into a flat round between sheets of baking paper.
- 2
Cook the bhakri on a hot dry griddle for 2-3 minutes on each side until speckled and cooked through, then set aside.
- 3
Heat the vegetable oil in a pan and fry the mustard seeds for 30 seconds, then add the onion, garlic and green chillies and cook for 6 minutes until soft.
- 4
Stir in the ground turmeric, then whisk the gram flour with 400ml water until smooth and pour it into the pan.
- 5
Cook over medium heat, stirring constantly, for 10 minutes until thickened to a soft, porridge-like curry.
- 6
Scatter with the chopped coriander and serve with the warm bhakri.
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