Onion and Carrot Ragi Bhakri
EVENT: MEGA BLOGGING MARATHON#92
THEME: A-Z FLATBREADS AND MORE – INDIAN FLATBREADS
What is Mega Blogging Marathon?
Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3:
1. A-Z Indian Flatbreads that are not made using batter e.g. like rotis
2. A-Z Indian Flatbreads using batters e.g. dosa
3. A-Z International Flatbreads.
I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to look for flatbreads beginning with all the letters of the alphabet as for this group cannot use batter based flatbreads. However, am up for this challenge.
Day 15 takes us to the letter O. The only flatbread that I could think of with O was Obbatu. I’ve already got a puran poli or ghari rotli as we call it on the blog. Obbatu is the Kannada name for puran poli.
My letter R flatbread was one of the first ones I’d got ready. Then I came across the recipe for ragi bhakri. Its a popular breakfast flatbread in Karnataka and Maharashtra or it can also be served with sambhar or your favorite curry. As I was trying to use different flours whenever possible, I wanted to make it so badly but my post for R was ready. That’s when it struck me that I can make ragi bhakri but call it an onion ragi bahkri. So here’s O for Onion and Carrot Ragi Bhakri.
I love making flatbreads with gluten free flours especially as they make a light and friendly on the tummy dinner option. Hubby at first screwed up his nose when I told him that we’re having a gluten free flatbread for dinner. He nearly went on a revolt but quickly changed his mind because as soon I opened the container with the bhakris the aroma of curry leaves and onions slowly made its way to his nose.
So one more flatbread approved by hubby and he has asked me to make it again. However, that will have to wait until we come back from India or unless I can make it in my sister in law’s kitchen without the onions. Perhaps add grated radish???
This flatbread was easy for me to make as it uses the same technique of patting it as I do for methi na dhebra. So out came my famous ladies’ handkerchief. Read on to find out why. I will not go into the benefits of including ragi in your diet as I already mentioned that in my previous posts and you can easily find the info on the internet. However, its a gluten free flatbread.
ONION AND CARROT RAGI BHAKRI
1 cup ragi flour (finger millet)
1 tbsp rice flour
¾ cup hot water
1 tsp oil
1 small onion finely chopped (about ½ cup)
¼ cup grated carrot
2-3 tbsp chopped fresh fenugreek (or coriander)
2-3 green chilis finely chopped
6-8 finely chopped curry leaves
½ tsp salt
½ tsp cumin seeds (jeera)
extra oil for frying
- Boil water in a pan. Add oil to it.
- Mix flours, salt, cumin seeds together.
- Add chopped onion, fenugreek, chilis and grated carrot. Mix well.
- Add the hot water and using a spoon mix the flour.
- Cover and let it cool down a bit till you’re able to touch it without getting burnt..
- Knead it into a soft dough, more softer than a normal roti dough.
- Heat a tawa or frying pan over medium heat.
- Wet the handkerchief.
- Lay it out flat on a work board or top.
- Divide the dough into 4-5 parts.
- Take one part of the dough and roll it into a ball.
- Put it on the wet handkerchief.
- Put it using your wet fingers into a circle of about 5-6 inches in diameter.
- Smear the tawa or frying pan with very little oil.
- Holding the handkerchief at the two upper corners, lift it and flip it over in the pan.
- Peel off the handkerchief.
- Let the roti cook for 2 minutes.
- Using a kitchen towel, dip it in water and dab the top part of the flatbread with some water.
- Flip it over. Let it cook for 1-2 minutes.
- Smear little oil, about ½ tsp, flip it and cook till brownish red spots appear.
- Smear little oil on the upper side of the roti and flip it over.
- Cook till spots appear.
- Put the cooked bahkri on a wire rack.
- Repeat steps 8 to 23 with the remaining dough.
- Serve hot roti with some chutney, pickle and yogurt.
- You can use any clean cotton cloth instead of a handkerchief or use a piece of aluminum foil.
- Make sure the onion is finely chopped.
- Even when cold this flatbread tastes really good.
- Serve it with your favorite dal, sambhar, rasam or curry.
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email firstname.lastname@example.org
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
You may want to check out what flatbreads I’ve made so far for this event:
A for Akki Roti
B for Bhakri
C for Chousela
D for Dalpuri
E for Ekadashi Thalipeeth
G for Gulachi Poli
H for Hyderabadi Halwe ki puri
I for Indori Masala Roti
J for Juar Jo Dhodho
K for Kulcha
L for Luchi
M for Makki Roti
N for Nagori Puri
Check out what other Blogging Marathoners have made:
Sending this recipe to the following event: