Maharashtrian Kalanyachi Bhakri Recipe With Groundnut Chutney
Kalanyachi Bhakri, a traditional Maharashtrian flatbread, hails from the Khandesh region, where it has been a staple for generations. This hearty dish is typically enjoyed in the winter months but is equally delightful all year round. The main component of Kalanyachi Bhakri is a special flour blend made from jowar (sorghum) and black urad dal, which imparts a unique texture and flavor. Paired with a spicy and aromatic groundnut chutney, this meal is both wholesome and satisfying, making it an excellent choice for any occasion. You can even prepare the flour in advance and store it for up to a month, ensuring you always have the base ready for a quick meal.
This recipe is perfect for those looking to explore authentic Maharashtrian flavors and offers a delicious vegetarian option that can be enjoyed by all.
Ingredients
For the Kalna Bhakri Flour:
| Ingredient | Quantity |
|---|---|
| Jowar Seeds | 1 kg |
| Black Urad Dal (Whole) | 250 grams |
| Salt | 1 teaspoon |
For the Groundnut Chutney:
| Ingredient | Quantity |
|---|---|
| Roasted Peanuts (Moongphali) | 1 cup |
| Green Chillies (chopped) | 3 |
| Coriander (Dhania) Leaves (chopped) | A handful |
| Garlic | 8 cloves |
| Salt | To taste |
| Oil | 2 tablespoons |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Curry Leaves | 6 |
Preparation Time:
- 15 minutes (for preparing chutney and other prep work)
Cooking Time:
- 30 minutes (for making the Bhakri and chutney)
Instructions:
Step 1: Preparing the Kalanyachi Bhakri Flour
To start, you’ll need to prepare the flour for the Kalanyachi Bhakri. This blend of jowar and black urad dal is what makes the Bhakri unique. Begin by grinding the jowar seeds, black urad dal, and salt into a fine powder. This step is traditionally done in a flour mill to get the perfect texture, but if you have a high-powered blender or grinder, that should work just as well.
Once the ingredients are ground into a fine powder, store it in an airtight container. You can keep this flour for about a month, making it convenient for preparing Bhakris whenever you like.
Step 2: Preparing the Groundnut Chutney
For the chutney, the roasted peanuts (moongphali) are the key ingredient. First, grind the roasted peanuts into a coarse paste. Add chopped green chillies, coriander leaves, and garlic to this paste and mix them together to create a flavorful and spicy chutney base.
In a small frying pan, heat 2 tablespoons of oil. Once hot, add the mustard seeds, cumin seeds, and curry leaves. Let them splutter and release their fragrant oils into the pan. Pour this tempering over the groundnut chutney and mix it well. Add salt to taste and adjust the spice levels by adding more green chillies if desired.
Step 3: Making the Kalanyachi Bhakri
Now that you have your flour ready, it’s time to make the Bhakris. In a large mixing bowl, take a portion of the prepared Kalanyachi Bhakri flour and add enough water to form a dough. Knead it well until it becomes smooth and pliable, much like a chapati dough.
Take a small portion of the dough and roll it into a ball. Using a rolling pin, roll it out into a round flatbread, similar to a roti or chapati. Make sure it’s not too thin, as you want the Bhakri to have a soft yet slightly crispy texture once cooked.
Heat a tava (griddle) or a flat non-stick pan. Place the rolled-out Bhakri on the hot pan and cook it on both sides until golden brown. Use a little oil on the edges to crisp it up and give it a delicious texture.
Repeat with the remaining dough portions, making sure each Bhakri is evenly cooked.
Step 4: Serving
Serve the Kalanyachi Bhakri hot with the groundnut chutney on the side. The combination of the warm, slightly crispy Bhakri with the flavorful chutney creates an irresistible meal.
Allergen Information:
- Gluten-Free: Kalanyachi Bhakri is made with jowar (sorghum), which is naturally gluten-free. This makes it a great option for those with gluten sensitivity or celiac disease.
- Nuts: The chutney contains peanuts (moongphali), so it is not suitable for individuals with peanut allergies.
- Vegan-Friendly: Both the Bhakri and chutney are plant-based, making this a great option for vegans.
Dietary Preferences:
- Vegetarian: This recipe is entirely vegetarian and does not contain any animal products.
- Gluten-Free: Suitable for those following a gluten-free diet.
- Nut-Free Option: To make this dish nut-free, the groundnut chutney can be substituted with a different chutney such as coconut chutney or tomato chutney.
Tips and Advice:
- Storage: The Kalanyachi Bhakri flour can be prepared in advance and stored in an airtight container for up to a month. This makes it a convenient option for quick meals.
- Chutney Variations: You can experiment with the chutney by adding tamarind paste or jaggery to balance the heat and give it a tangy-sweet flavor.
- Spice Levels: Adjust the number of green chillies in the chutney according to your preferred spice level. If you prefer a milder chutney, use fewer chillies or deseed them.
- Serving Suggestion: Kalanyachi Bhakri is typically served with chutney, but it also pairs well with a side of yogurt or pickle to enhance the flavor.
Conclusion:
Kalanyachi Bhakri with Groundnut Chutney is a traditional Maharashtrian dish that offers a perfect blend of flavors and textures. The soft, slightly crispy Bhakri made from jowar and black urad dal is a hearty base, while the spicy groundnut chutney adds depth and richness to the meal. This recipe is a wonderful example of the comfort and simplicity of Maharashtrian cuisine, and it’s a great addition to any meal, whether as a snack, lunch, or dinner.
The best part of this recipe is its versatility. You can prepare the flour mix in advance, making it a great option for busy days. With its authentic flavors, it’s sure to become a beloved part of your cooking repertoire.
