Bajrichi Bhakri
Bajri/Bajra is pearl millet that is grown widely in Asia
and Africa and consumed all across the world. It is free of gluten and rich in
minerals, vitamins and essential nutrients, hence a very healthy food item. It is
consumed in many forms like whole grain, flour and broken. It can be made into
bhakri (type of Indian bread), roti, rotla, thepla, dalia, khichdi,
kheer(porridge) etc. The broken bajra tastes very good with jaggery and ghee.
Bajri/Bajra/Pearl Millet is very beneficial for lactating mothers. In Maharashtra, a Puja(Pachavi Puja) is performed on the fifth day of child's birth. For this Pachavi Puja, a special food item known as Bajriche Unde is prepared as offering to God. Bajriche Unde are steamed broken Bajri balls and they are eaten with jaggery and milk. I loved this delicacy during my childhood.
In India, Bajra is mainly grown in states of Maharashtra,
Gujarat, Rajasthan, Haryana and Madhya Pradesh. Bajra is known to provide the
essential heat energy to the body and is consumed mainly during winters. Bajrichi
bhakri tastes good with almost any vegetable as well as non-vegetarian dishes
too. It is quite easy to make Bajri Bhakri, the dough can be flattened with
hands or can be rolled out too with the help of rolling pin.
Bajra flour should be ground freshly and consumed soon
as it turns bitter if it is stored for long. You may add a bit of salt to the
flour while storing to maintain its freshness.
For Bhakri, ingredients are bajra flour and water. Knead
into a smooth dough. Take a small portion, about a small fistful sized portion
and make it into a ball. Line the plate with flour and start patting the
portion with hand. Once it is flattened reasonably well, pick and place on the
heated tawa, the flour side facing upwards. Apply little water to this surface
and turn once the water dries up slightly. Cook for 1-2 minutes and then roast
on the open flame. In earlier days, this process was done on mud/iron tawa on
open wood fire on a mud stove and the taste used to be awesome.
You can make Bajrichi Bhakri by rolling out on flat surface with a rolling pin. Bajri Bhakri tastes good when served hot and topped with ghee.
