Maharashtra, a state in western India, is known for its diverse and rich culinary traditions. Among the many local dishes, Jhunka Bhakri stands out as a traditional comfort food that’s both hearty and delicious. A staple meal in rural Maharashtra, it is not only easy to make but also quite nutritious. Let’s dive into the recipe of Jhunka Bhakri and learn how to make this delightful dish at home.
What is Jhunka Bhakri?
Jhunka is a spicy, thick, gram flour (besan) curry, while Bhakri is a type of flatbread made from wheat or jowar (sorghum) flour. Together, they form a perfect combination, with the crispy Bhakri pairing beautifully with the rich, flavorful Jhunka. This dish is often enjoyed with some fresh onion salad, a dollop of ghee, or chutney.
Ingredients for Jhunka
To prepare the Jhunka (the gram flour curry), you will need:
- Gram flour (besan) – 1 cup
- Oil – 2 tablespoons
- Onion (finely chopped) – 1 medium
- Tomato (chopped) – 1 medium
- Garlic (finely chopped) – 3-4 cloves
- Ginger (grated) – 1 teaspoon
- Green chili (chopped) – 1-2 (optional for extra spice)
- Cumin seeds – 1/2 teaspoon
- Mustard seeds – 1/2 teaspoon
- Turmeric powder – 1/2 teaspoon
- Red chili powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Salt – to taste
- Water – 2-3 cups (adjust consistency as needed)
- Coriander leaves (chopped) – for garnishing
Ingredients for Bhakri
For the Bhakri (flatbread), you’ll need:
- Whole wheat flour (or jowar flour) – 2 cups
- Salt – to taste
- Water – as needed to knead the dough
- Ghee or butter – for roasting
Preparation Method
Step 1: Making the Jhunka
- Roast the Gram Flour: Begin by roasting the gram flour (besan) in a pan over medium heat for about 3-4 minutes until it turns slightly golden and gives off a pleasant aroma. This will help remove the raw taste from the flour. Set it aside.
- Prepare the Tempering: In the same pan, heat oil. Add mustard seeds and cumin seeds. Once they splutter, add finely chopped onions and sauté until they turn golden brown.
- Add Garlic, Ginger, and Chilies: Next, add chopped garlic, grated ginger, and green chilies (if using). Sauté for another 2 minutes until the raw smell fades.
- Cook the Tomatoes: Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and blend with the spices, forming a thick paste.
- Add Water and Gram Flour: Now, slowly add water to the tomato-spice mix, stirring constantly to avoid lumps. Add the roasted gram flour gradually, stirring continuously to combine everything into a smooth paste.
- Simmer: Let the mixture simmer for 10-15 minutes, allowing the flavors to meld and the curry to thicken to a desired consistency. Garnish with fresh coriander leaves before serving.
Step 2: Making the Bhakri
- Knead the Dough: In a mixing bowl, combine the whole wheat flour (or jowar flour) with a pinch of salt. Gradually add water and knead the dough until it’s soft but firm. Let it rest for 10-15 minutes.
- Shape the Bhakri: Divide the dough into small portions and roll each portion into a ball. Flatten each ball between your palms and then use a rolling pin to roll it out into a thick, round disc (about 5-6 inches in diameter). Be sure to keep the surface lightly dusted with flour to prevent sticking.
- Cook the Bhakri: Heat a tawa (griddle) on medium-high heat. Once hot, place the rolled-out Bhakri on the tawa. Cook for about 1-2 minutes on one side until brown spots appear. Flip it over, and cook the other side. Press lightly with a cloth or spatula to help it puff up.
- Finish with Ghee: After cooking both sides, remove the Bhakri from the tawa and smear it with a little ghee or butter for added flavor.
Serving
Serve Jhunka hot with Bhakri on the side. This dish pairs wonderfully with a refreshing onion salad, or it can be enjoyed with a dollop of yogurt or chutney to balance out the spice. For an authentic experience, serve it with a glass of buttermilk (chaas) on the side.
Tips for Making the Perfect Jhunka Bhakri
- Adjust Spice Levels: If you prefer a milder version, reduce the amount of green chilies and red chili powder in the Jhunka.
- For a Soft Bhakri: If you want your Bhakri softer, use a mixture of wheat and jowar flour, which makes the bread more pliable.
- Consistency of Jhunka: You can adjust the thickness of the Jhunka by adding more or less water. It should have a thick, curry-like consistency.
Conclusion
Jhunka Bhakri is a classic dish that encapsulates the essence of Maharashtra’s rural food culture. With its simple ingredients and straightforward preparation, it’s a perfect meal for anyone looking to explore authentic Maharashtrian cuisine. Whether for breakfast, lunch, or dinner, Jhunka Bhakri is sure to satisfy your hunger and provide a warm, nostalgic taste of the region’s culinary heritage. Enjoy cooking and indulging in this rustic delicacy!
