nachni bhakri recipe | Authentic Maharashtrian nachni bhakri | hand rolled nachni bhakri made without ghee | healthy Maharashtrian nachni bhakri | with 27 amazing images.
nachni bhakri recipe | Authentic Maharashtrian nachni bhakri | hand rolled nachni bhakri made without ghee | healthy Maharashtrian nachni bhakri is a simple, wholesome enriched Indian staple. Learn how to make Authentic Maharashtrian nachni bhakri.
Bhakri is an unleavened bread commonly prepared in Maharashtra and Gujarat, as well as in other states like Rajasthan. It is what you could call a very ‘homely’ comfort food, with a dense texture and rustic flavour. It can be made with a variety if flours like bajra flour, jowar flour, rice flour etc. Here we present to you Authentic Maharashtrian nachni bhakri.
Made of ragi flour, a couple of bhakris along with any sabzi, thecha or pickle is sure to keep you satiated till your next meal. It is however very important to serve the hand rolled nachni bhakri made without ghee hot and fresh off the tava as it will become hard when it cools.
Nachni flour is one flour which reaps many health benefits too. It is brimming with calcium and phosphorus which is a key nutrient in bone strengthening process. The high fibre and protein in ragi flour is perfect for those aiming weight loss and for all endurance athletes too. Diabetics and heart patients can benefit from the fiber in healthy Maharashtrian nachni bhakri too!
Tips for nachni bhakri. 1. Serve Authentic Maharashtrian nachni bhakri with green chilli thecha. See how to make green chilli thecha. 2. Serve Authentic Maharashtrian nachni bhakri with red chilli thecha. See how to make red chilli thecha. 3. Maharashtrian's don't add salt to their bhakri. 4. The water must be hot when added to make the dough. 5. Using the palm of your hand press down gently on the bhakri and roll it in a clockwise direction.
Enjoy nachni bhakri recipe | Authentic Maharashtrian nachni bhakri | hand rolled nachni bhakri made without ghee | healthy Maharashtrian nachni bhakri | with step by step photos. Vade are traditional Maharashtrian version of the deep fried puris. The authentic recipe calls for a lot of pre-preparation in terms of making the flour for the vadas at home. I have used the readymade rice flour for a quick and delicious version.
gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti | with 62 amazing images.
gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti is a pleasant way to enjoy a sweet meal. Learn how to make jaggery roti.
To make gur ki roti, combine the jaggery and 1/2 cup water in a deep bowl. Cover with a lid and keep aside for 30 minutes. After 30 minutes, break the jaggery lumps with your fingers. Keep jaggery water aside. In another deep bowl, combine the wheat flour, oil, jaggery water, fennel seeds, desiccated coconut and salt and knead into a dough without using water. Cover with a lid and keep aside for 15 minutes. Divide the dough into 5 equal portions. Roll a portion into a 4” (100 mm.) or 5” (125 mm.) thick roti. If you find it difficult to roll, then roll them on a greased plastic sheet. Heat a non-stick tava and grease it with little ghee. Place the roti on it and grease on top with little ghee. Cook on a slow flame for 90 seconds and flip over. Grease the top of the roti once again with little ghee, flip over and cook on a slow flame for 90 seconds or till it turns golden brown in colour from both the sides. Repeat steps 5 to 8 to make 4 more rotis. Serve immediately or store in an air-tight container. It stays fresh for 5 to 7 days.
Sometimes the contrast between the simplicity of a dish and its complex flavour is striking! Gujarati meethi roti is a perfect example of this phenomenon. With minimal ingredients and an extremely simple procedure, you get a delectable meethi gud ki roti that surprises you with its exciting crispness and lingering flavour.
As the name says jaggery roti, gud is the key ingredient with hints of fennel and desiccated coconut. Of course, a pinch of salt is a must too to bring out the flavours of jaggery. Here we have shown 3 ways of making gur ki roti, using 3 different varieties of jaggery – yellow jaggery, brown jaggery and black jaggery. You can use any variety of your choice.
This meethi gud ki roti is served with a dollop of white butter, also called safed makhan or chunda in Gujarat. However, Maharashtrians enjoy it with a cup of masala chai.
Tips for gur ki roti. 1. On a rolling board place a zip lock bag and grease it with ghee to make rolling easier. 2. Roll out 4” (100 mm.) or 5” (125 mm.) thick roti. We want a thick roti which is like paneer paratha. Don't try and make a big roti from this as the gur may come apart. 3. Add only 1/2 cup water to the jaggery. Adding extra water will make the roti less sweet. 4. Cook these wheat flour, jaggery and sesame rotis over a slow flame, to ensure that the insides are well cooked too.
Enjoy gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti | with step by step photos. til gur ki roti recipe | jaggery and sesame roti | healthy gud ki roti | with 22 amazing images.
til gur ki roti recipe | jaggery and sesame roti | healthy gud ki roti is a mildly sweet roti which is sure to please your palate. Learn how to make jaggery and sesame roti.
To make til gur ki roti, combine the jaggery with 2 tbsp of water in a non-stick pan and cook on a slow flame till the jaggery dissolves. Cool completely. Combine the wheat flour, melted jaggery, ghee, sesame seeds and salt in a deep bowl and knead into a semi-stiff dough using little water. Divide the dough into 10 equal portions and roll out each portion into a 150 mm. (6") diameter circle. Heat a non-stick tava (griddle) and cook each roti on a medium flame till it turns golden brown in colour from both the sides. Brush each roti with ¼ tsp of ghee and serve hot.
Time for some sweet memories. It is amazing how the aroma of jaggery and til working together always bring back memories of mom’s cooking. This traditional duo reflects mom’s care not just in taste but also in their nutritional richness in the form of jaggery and sesame roti.
The use of both jaggery and til makes the healthy gud ki roti an iron-rich treat that helps improve your haemoglobin levels and keeps you active and attentive all the time.
Further the use of whole wheat flour adds a dose of fibre to these til gur ki roti. Traditionally made for snacks with tea, these are often served as a meal with white butter, also called safed makhan.
Tips for til gur ki roti. 1. You can increase the amount of jaggery if you want the roti to be sweeter. 2. To gain in some extra iron, you can double the quantity of sesame seeds if you enjoy its taste and aroma. 3. Remember to cool the jaggery mixture before using it to make the dough.
Enjoy til gur ki roti recipe | jaggery and sesame roti | healthy gud ki roti | with step by step photos. sweet potato puran poli recipe | shakarkand puranpoli | puran poli with sweet potato | with 32 amazing images.
sweet potato puran poli is a sweet stuffed flat bread made by the stuffing of cooked mashed sweet potato and jaggery. Learn how to make sweet potato puran poli recipe | shakarkand puranpoli | puran poli with sweet potato |
Sweet potatoes have been used instead of dal to make these shakarkand puranpoli. Cardamom powder, nutmeg and saffron are add to the pleasing aroma of these low-fat puranpolis.
This Maharashtrian recipe is also called as Ratale puran poli. A healthy version of the traditional calorie laden puranpolis. Enjoy them with low fat milk or ghee for a sweet ending!
Tips to make sweet potato puranpoli: 1. Instead of sugar you can add jaggery to make puranpoli stuffing. 2. If you wish you can also add grated coconut, it will a nice taste. 3. Milk is used to knead the dough for making soft puran polis.
Enjoy sweet potato puran poli recipe | shakarkand puranpoli | puran poli with sweet potato | with detailed step by step images.
While the normal puran poli is made with a stuffing of sweetened coconut, the Shahi Puran Poli is a much grander version, made with sweetened and spice-tinged mawa inside.
The polis made of whole wheat flour become very soft when cooked with a stuffing of mawa, which lends its rich milky taste and succulent texture to the poli. Some amount of semolina is used in the stuffing to give volume and firmness to it.
You will thoroughly enjoy the rich, traditional taste of this Indian mithai, which is ideal to serve on any special occasion . gluten free ragi roti recipe | Ragi roti recipe | healthy nachni roti | with amazing 20 images
A hearty roti that is sure to remind you of home. The gluten free ragi roti has a rustic flavour and earthy aroma, which warm your soul and make you feel very contented. You need to knead the dough with warm water – otherwise the rotis will break when you roll them. Nutritious ragi flour, which is rich in iron, calcium and proteins, is a very popular ingredient in Kannada cuisine. If you are watching weight and want to avoid whole wheat flour roti’s or on a gluten free diet, you can jump to gluten free ragi roti as they are very very nutritive and healthy.
To make nutritious ragi roti, In a bowl take, ragi (nachni / red millet) flour. Also, add spring onions whites and greens. Spring onions will add crunch to the roti and give it a unique and scrumptious flavor. Next, add grated carrot. You can add any vegetable that you wish to. Add curds (dahi). Add green chilli paste, adjust it according to your preference of spice. Add oil which would help in making the ragi roti softer. Combine all the ingredients together in a bowl and knead into soft, smooth dough using enough water. Keep aside for 10 minutes. Knead again using oil till smooth and divide the dough into 4 equal portions. Roll out a portion into a circle of 125 mm. (5") diameter, using a little flour for rolling. Cook on a hot tava (griddle) on a slow flame till pale brown spots appear on both the sides. Lift the gluten free ragi roti with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides. Brush each ragi roti with a little butter and serve hot.
See why we think this is a healthy ragi roti. Ragi is a one of the super millet, it is very nutritious millet, that resembles mustard seeds in appearance. A grain rich in protein, calcium, fiber and iron, ragi has traditionally been used across the world in varied food products. The hull of the ragi grain is indigestible and therefore the grain is usually hulled before use. Realising its health benefits, nowadays people have started mixing ragi with other grains like rice and wheat for preparing traditional dishes like idli, upma and rotis.
I make this nutritive ragi roti for breakfast to relish it with a piping hot cup of masala chai and also for any meal of the day. Also, you can make crisp dosas from the same ingredients. Just add 2 tbsp of rice flour and enough water to make a batter of pouring consistency and proceed in the same manner as for dosa. See our ragi dosa recipe.
Even then, it still requires a bit of knack to roll nachni dough. Not to worry, once you roll a few ragi roti's you will get a hang of it. One thing about gluten free ragi roti or for that matter any other roti made with millet flours, is that it needs to be served immediately. In fact, healthy nachni roti is best enjoyed right off the tava, with a cup of raita and a spicy dal.
Enjoy gluten free ragi roti recipe | Ragi roti recipe | healthy nachni roti | with detailed step by step photos. dhapate recipe | Maharashtrian thalipeeth | Indian dahi dhapate | Maharashtrian multigrain flatbread | with 35 amazing images.
dhapate recipe | Maharashtrian thalipeeth | Indian dahi dhapate | Maharashtrian multigrain flatbread is a sure-shot winner in most Maharashtrian households. Learn how to make Maharashtrian thalipeeth.
To make dhapate, in a deep bowl, add jowar flour, whole wheat flour, besan. Bajra flour, rice flour, onions, coriander, sesame seeds, turmeric powder, coriander powder, prepared paste and salt and knead into a soft dough using approx. 1 cup of water. Divide the dough into 9 equal portions. Take a butter paper and place it on a clean, dry surface, put a portion of the dough on it and keep tapping to form a circle of 175 mm. (7”) diameter thin circle using wet hands. Using your index finger make holes at intervals. Heat a non-stick tava, grease it with ½ tsp of oil, place the butter paper on it and remove the butter paper gently. Put 1 tsp oil evenly over it. Cover with a lid and cook on a medium flame for 2 minutes or till it is cooked well. Flip and use more 1 tsp of oil evenly over it and cook from both the sides till light brown in colour. Repeat steps 3 to 8 to make more 8 more thalipeeths. Serve immediately with thecha and curd.
Indian dahi dhapate has been made with love and care in Maharashtrian homes since several generations, and is a dish that instantly connects a person with memories of home, childhood, mom’s cooking and such sentiments. This wholesome dish is made with three different flours – jowar, whole wheat and besan. It is excitingly flavoured with lots of onion, garlic and coriander, which not only give an irresistible flavour and aroma but a lovely mouth-feel too.
You can go a step further and improvise this Maharashtrian thalipeeth to your taste, by adding flavourers like mint, cumin seeds, or any other spices and seeds of your choice. Likewise, you can also make a paste of garlic and green chillies if you do not want to add them chopped. Sometimes, chopped green chillies can be irksome especially if kids will also be having the thalipeeth.
By the way, in case you are wondering why the dish is called dhapate (which means slap or pat), your doubts will be dispelled once you read the procedure. This pancake is shaped by patting the dough with the hand. Earlier, they used to pat it directly on the hot tava with wet hands, but to make it easier we have shown you how to pat it on a butter paper and then transfer to the tava. This is much easier.
Enjoy this authentic Maharashtrian multigrain flatbread hot and fresh to relish its satiating taste and texture. It is homely and satisfying, guaranteed to please both young and old. Serve dhapate with accompaniments like green chilli thecha or red chilli thecha, onion tomato koshimbir, tendli ka achaar and white butter.
Tips to make thalipeeth. 1. Wet your hands to tap the thalipeeth dough it would be easier to spread. 2. You can add sesame seeds on top of the thalipeeth, it's optional. 3. You can use cotton cloth or plastic sheet instead of butter paper to make thalipeeth.
Enjoy dhapate recipe | Maharashtrian thalipeeth | Indian dahi dhapate | Maharashtrian multigrain flatbread | with step by step photos. amboli recipe | Maharashtrian amboli | easy Malvani amboli | with 51 amazing images.
amboli recipe | Maharashtrian amboli | easy Malvani amboli is a pancake made with rice and urad dal. Learn how to make Maharashtrian amboli.
To make amboli, clean and wash the rice. Drain, add 3 cups of water and soak the in a deep bowl overnight. Clean and wash urad dal. Drain, add 2 cups of water and fenugreek seeds and soak the in a deep bowl overnight. Next day, drain the rice and wash it once again. Combine the rice, salt and ½ cup of water and blend in a mixer to a smooth paste. Transfer the rice mixture into a bowl. Also drain the urad dal, wash it once again and blend in a mixer without using water. Add this urad dal mixture to the bowl containing rice mixture and mix well. Add ½ cup water and salt and mix well. Heat a non-stick pan and grease it with ½ tsp of oil. Pour a ladleful of the batter on it and spread in a circular manner to make 125 mm. (5”) diameter round. Cover with a lid and cook for 1 minute. Open the lid and spread ½ tsp of oil along the edges. Flip over, again cover and cook on the other side for 30 seconds. Repeat steps 9 to 13 to make 9 more amboli. Serve hot.
Easy Malvani amboli is a famous breakfast which can also be had as an evening snack which can be enjoyed with a cup of tea. While mixed dal amboli is also quite often made, here we have made it with rice and urad dal.
This pan cooked Maharashtrian amboli is super tasty without use of any seasoning. It is yet sure to steal your hearts with its irresistible aroma, tongue-tickling taste and amazingly soft texture.
As a variation, we have also shown how to make amboli uttapam. This makes use of finely chopped onions, tomatoes, green chillies and coriander as flavour and texture enhancer. You can serve this with coconut chutney.
Tips for amboli. 1. The rice and urad dal has to be soaked overnight. So plan for it in advance. 2. Methi seeds help in fermentation. So do not miss out on this important ingredient. 3. Remember to blend the rice and urad dal till smooth. Half blended grains might spoil the taste of amboli. 4. The batter should not be very thick nor very thin. It should be of pouring consistency.
Enjoy amboli recipe | Maharashtrian amboli | easy Malvani amboli | with step by step photos. multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil | with 28 amazing images.
multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil is a nourishing Indian fare. Learn how to make healthy multi flour bhakri.
To make multigrain bhakri, healthy multi flour bhakri combine all the ingredients in a deep glass bowl. Add 1/2 cup hot water. This prevents the ragi flour and bajra flour from breaking. Knead into a dough. We added another 1/4 cup hot water to make the dough. Total hot water used is 3/4 cup. No resting required for the dough. Divide into 8 and roll out a portion into a 125 mm. (5") diameter thick circle. Heat a non-stick tava (griddle), place the bhakri on it and cook it on a high flame for 20 to 30 seconds and then flip and cook the other side. Then cook on a medium flame while putting pressure on the bhakri with a muslin cloth or wooden khakhra press till brown spots appear on one side. Flip it over and cook on the other side also till brown spots appear. Keep flipping the bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 4 to 5 minutes to cook. To make extra crisp multigrain bhakri, on a high flame, take a pair of tongs (chimata) further cook the bhakri for 15 to 20 seconds. This will give you a nice crisp bhakri with the edges burnt a bit. Remember to rotate the bhakri over the fire or keep flipping the bhakri to cook both sides. You need to rotate or flip otherwise the bhakri will get excessively burnt.
Healthy multi flour bhakri is a lovely crispy slightly burnt healthy bhakri which goes with any sabzi like chawli leaves sabzi or hare lehsun ki sabzi. Made from ragi flour, bajra flour and whole wheat flour, when cooked the bhakri has a lovely neutral taste of a burnt Indian bread.
The use of a variety of healthy flours add in a dose of fibre in 3 flour bhakri. Fibre is a key nutrient in our daily diet. It can reduce your risk of heart disease, prevent the onset of diabetes or control hike in blood sugar levels and tackle some types of cancers, and also help weight control.
This crispy bhakri without oil has enough B vitamins which help in energy metabolism in the body and appreciable amounts of iron which helps to avoid fatigue by ensuring a proper supply of oxygen to all parts of the body.
Tips for multigrain bhakri. 1. Add 1/2 cup hot water while making dough. This prevents the ragi flour and bajra flour from breaking apart. 2. When using khakhra press, cook on medium flame. Keep flipping the bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 4 to 5 minutes to be cooked completely. 3. On a high flame, take a pair of tongs (chimata) and further cook the bhakri for 15 to 20 seconds. This will give you a nice crisp bhakri with the edges burnt a bit. 4. Since there is no oil used in cooking this bhakri, we recommend serving immediately.
Enjoy multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil | with step by step photos. nachni chi bhakri | nachni bhakri with rice flour | protein rich ragi bhakri | hand rolled nachni bhakri | with 27 amazing images.
nachni chi bhakri | nachni bhakri with rice flour | protein rich ragi bhakri | hand rolled nachni bhakri is a perfect example showcasing simple yet elegant Indian cuisine. Learn how to make nachni bhakri with rice flour.
Nachni bhakri, also called ragi bhakri, is a staple food of Maharashtra. While some prefer to make it exclusively with ragi flour, others add small quantities of rice flour to make rolling easier.
Like most traditional recipes, this nachni bhakri with rice flour too has its charm when served with thecha or spicy zunka. It is however very important to serve the hand rolled nachni bhakri made without ghee hot and fresh off the tava as it will become hard when it cools.
Each protein rich ragi bhakri yields approx. 2.5 g of protein and 99.8 mg of calcium and the due of these nutrients is a simple way to maintain bone health. With 3.5 g of fibre per bhakri, it suits a weight loss, healthy heart and a diabetic diet too. Ragi, not being a very good source of sodium, is also suitable for those with high blood pressure. They should however add salt in restricted quantity as prescribed.
Tips for nachni chi bhakri. 1. Serve nachni bhakri with rice flour with green chilli thecha. See how to make green chilli thecha. 2. Gradually add enough hot water to make a soft dough. We added 1/2 cup water plus 1 tablespoon. Since the water is hot we kept adding little hot water at a time. You must make a soft dough or it will not roll well. If your dough is not soft, then add a bit more HOT water. 3. Using the palm of your hand press down gently on the bhakri and roll it in a clockwise direction. 4. Keep cooking and flipping the bhakri on open flame. See how the bhakri has puffed up. 5. If your bhakri has a small hole in it, it will not puff while cooking on open flame.
Enjoy nachni chi bhakri | nachni bhakri with rice flour | protein rich ragi bhakri | hand rolled nachni bhakri | with step by step photos. pyaz ki roti recipe | pyaz ka paratha | pyaaz ki roti | pyaj wali roti | healthy onion roti | with 21 amazing images.
pyaz ki roti is a delectable dish with a mix of basic ingredients which suits people of all ages. Learn how to make pyaj wali roti.
pyaz ki roti is a simple preparation with the addition of pomegranate seeds to wheat flour, to enhance your fibre intake. This high fibre in pyaj wali roti makes it suitable for diabetics and women with PCOS also.
To make pyaz ki roti, mix together all the ingredients and knead into a soft dough adding enough water. Divide the dough into 4 equal portions and roll out to a circle of 125 mm. (5") diameter. Cook on a non-stick pan till both sides are lightly browned, using a little oil. Repeat to make 3 more rotis. Serve hot with a subzi of your choice.
Regular wheat flour roti is flavoured here with finely chopped onions. Quercetin, the main antioxidant in onion, exhibits anti-inflammatory properties to ward off the free radicals which would otherwise harm our healthy body cells. This in turn prevents the onset of various chronic diseases like cancer, heart diseases etc. People with existing heart disease can also benefit from this pyaaz ki roti. Those with high BP can restrict the amount of salt added and enjoy it.
Further anardana and chopped green chillies and the other spices add just the right amount of zing to this healthy onion roti. These nourishing rotis, cooked with minimum oil will add value to your menu – be it breakfast or main meal like lunch or dinner.
Tips for pyaz ki roti. 1. Chop the onions very finely so rolling becomes easier. 2. Serve immediately as they are cooked with a restricted quantity of oil. 3. Pair it with garlic chutney as a healthy accompaniment.
Enjoy pyaz ki roti recipe | pyaaz ki roti | pyaj wali roti | healthy onion roti | with recipe below.
thecha laccha paratha | lehsuni thecha paratha | spicy flaky paratha | with 26 amazing images.
Be it breakfast, lunch or dinner, this thecha laccha paratha recipe can be prepared anytime during the day. Learn how to make thecha laccha paratha | lehsuni thecha paratha | spicy flaky paratha |
thecha laccha paratha is an easy and flavoured flatbread recipe made with wheat and spicy chilli thecha. It can be easily served with pickle and curd as it contains all the necessary spices in it.
lehsuni thecha paratha has a unique aroma and flavour. It is very similar to chur chur paratha or masala laccha paratha. You just need a handful of ingredients to make this spicy flaky paratha.
Pair up the thecha laccha paratha with chutney, curd, pickle, sabzi or curry to make a wholesome meal.
Tips to make thecha laccha paratha: 1. If you like you can add crushed peanuts in the thecha. 2. Make sure to roll the roti thin, more the pleats more the flaky paratha becomes. 3. Press and cook the paratha so all the layers open and it gets evenly cooked.
Enjoy thecha laccha paratha | lehsuni thecha paratha | spicy flaky paratha | with detailed step by step photos.