January 8, 2020

Methi Jowari Bhakri | GF and Vegan | Fenugreek and Sorghum Flatbread

Changing lifestyles, one meal at a time can be rewarding. There was a time when baking white bread (or actually eating them regularly for sandwiches) used to be my favourite. I still love the aroma of baking bread, don't get me wrong. But eating them on a regular basis isn't happening, both for health and awareness reasons.

Its the start of a bright new year, and my friends and me at VEGAN GF Group bring you Gluten Free Indian flatbreads this month. Join us as we explore many Indian Flatbreads that are traditionally part of the Indian Cuisine.  




t’s an easy, healthy and nutritious flatbread that’s vegan and gluten free. I had already posted jowar Bhakri with ennegayi (a North Karnataka speciality) earlier. This is a take on the same flatbread but enriched with iron and calcium rich fresh methi (or fenugreek) which are so abundantly available in the winters.

The little one and me are quite fond of Bhakri for dinner so I make this often. Of course patting this requires a bit of practice and patience , so give this a try often to get the perfect flatbread.

Other GF Flatbreads are:

Prep time - 15 Mins , cook time - 10 Mins, makes 4 servings 

PIN FOR LATER


You need:

1 cup = 200 ml
Jowar flour - 1.5 cups
Fresh Methi leaves - 1/2 cup (chopped fine)
Ajwain / carrom seeds - 1/8 tsp 
Salt - to taste 
Finely chopped coriander leaves - 1 tbsp
Hot water to make the dough
Oil - 1/4 tsp for each bhakri

How to:
Chop the methi leaves and sprinkle little salt for 3-4 mins, squeeze out excess water. In a flat plate, add the flour, sprinkle of salt, methi leaves and ajwain. mix well for 1-2 mins with your hands. Add hot water as needed, and make a stiffish dough.
On a greased plastic sheet / parchment / banana leaf, pinch out the dough and pat down with your hands. Dip hands in water to ease the patting down. Make a circular disc of 7-8 inches diameter
Cook on a hot griddle / tava on both sides, drizzling little oil. 
Serve hot with any pickle / Curd for a healthy meal


6 comments:

  1. Kalyani, love the addition of the methi to the jowar bhakri. I have been using a lot of whole grains for the past few months and have been mixing them with wheat flour to make own multi grain aata. I am yet to try sorghum flour by itself. I will be making this soon.

    ReplyDelete
    Replies
    1. Thank you Sandhya ! Fresh Methi adds a special flavour to this bhakri. do try and let me know how you liked it.

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  2. Want to know the vegan curd option here.

    ReplyDelete
    Replies
    1. Ritu - Curd is not used to make this bhakri. But if you're asking for a vegan accompaniment, you can try rice yoghurt or cashew yoghurt. Please do try this and let me know how you liked it !

      Delete
  3. Wow! Nice option. Is there a time tested recipe link for the same? In the last sentence in recipe it says can be served with pickle /curd for a healthy meal. Hence asked for a vegan curd option.
    Looking forward for a link for rice yoghurt/cashew yoghurt kalyani

    ReplyDelete
    Replies
    1. I havent made any vegan curd at home, but google / youtube should give you lots of options, Ritu ! hope this helps..

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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