Maharashtrian Kalanyachi Bhakri Recipe With Groundnut Chutney

Ingredients

• 1 kg Jowar Seeds
• 250 grams Black Urad Dal (Whole)
• 1 teaspoon Salt
• 1 cup Roasted Peanuts (Moongphali) roasted
• 3 Green Chillies chopped
• Coriander (Dhania) Leaves handful, chopped
• 8 cloves Garlic
• Salt to taste
• 2 tablespoon Oil
• 1 teaspoon Mustard seeds (Rai/ Kadugu)
• 1 teaspoon Cumin seeds (Jeera)
• 6 Curry leaves

Steps

1. To begin making the Kalanyachi Bhakri- Chutney first, make the flour stock.
2. Grind the jowar,urad and salt to a fine powder. This is usually done in the flour mill.
3. Take about 2 cups of the above flour. Add water and knead to make a stiff pliable doug ball.
4. Divide the dough into 4-5 parts and roll them into balls.
5. Dust a working surface with some flour.
6. Take 1 dough ball and flatten itin your palm. Keep the rest covered with a kitchen towel.
7. Pat the dough ball into a circle on the work surface to about 6-7 inches round (you should get a thin circle)
8. Heat a heavy iron griddle.
9. Carefully lift the bhakri and place on the hot griddle.
10. Apply some water over the entire upper side of bahkri.
11. Use a flat spatula and flip it. Cook till brown spots appear on the bottom side of the bhakri (about 1 minute on high flame)
12. Flip again and cook it directly on the flame till it ballons up or till it is well cooked.
13. Repeat this for the rest of the dough balls.
14. Serve hot with green groundnut chutney.
15. Grind together groundnuts,3-4 garlic cloves,coriander,green chillies and salt to a paste using some water.
16. Heat oil in a pan
17. Add the mustard seeds and once they splutter add the cumin seeds.
18. Slice the rest of the garlic cloves and add them to the oil.
19. Add the curry leaves and then the ground paste.
20. Stir and fry it for about 3-4 minutes.
21. Serve hot or cold with the Kalanyachi Bhakri Recipe.