Jowar flour is used to make the well-known Indian flatbread known as bhakri. Typically, this is prepared similarly to a soft roti or a crunchy snack similar to khakra. There are several varieties of Indian bhakri that are quite delicious to taste, and if you add some spice to them then there is no way an Indian would reject them. Check out these spicy, tasty Indian “Bhakris” that you really must taste at least once.
Masala Jowar Bhakri
Masala Jowar Bhakri is a tasty, gluten-free, and incredibly nutritious Maharashtrian breakfast meal. Any salsa or pickle of your choosing may be served with it. A gluten-free kind of millet called Jowar is used to make the Masala Jowar Bhakri recipe. A typical breakfast dish in Maharashtra and some areas of Karnataka is called jowar bhakri. It is frequently referred to as a farmer’s breakfast. Bhakri dough is formed by hand, which doesn’t take much expertise or practice. You can oil a banana leaf or piece of parchment paper and form the bhakri there rather than on the tava. Remove the parchment paper or banana leaf carefully and invert the dough side onto the heated Tawa.
Tikhi Bhakhri
Due to the addition of a few Indian spices and/or masala, Tikhi Bhakhri is a variant of traditional Gujarati Bhakhri. It is a crispy whole wheat Indian flatbread that is highly flavorful and somewhat spicy. Chili powder is used in the Tikhi Bhakri dish to stimulate your hunger.
