Greetings!
I am Mugdha Borse and I welcome
you all to Ruchkar Mejwani.
Today I'll be showing you'll
Sorghum Bhakri (Flatbread) and Chutney.
I'll tell you'll how did I make
this Sorghum Flour.
I'll tell you'll my way to do it.
1 kg Sorghum, 1/4 kg White lentils,
2-3 tbsp Coriander Seeds,
2 tbsp Cumin seeds,
1 tbsp Fenugreek seeds.
So I get all this grist from the gristmill.
Once that is done and brought home,
I mix in some Salt and keep it aside.
Let's start making the Bhakri.
I'll turn on the gas.
Keep adding in water in batches.
Do not pour in all the Water at once.
Because this flour contains White lentils,
it gets a little sticky while kneading.
You'll have to rub it really well.
Our dough is kneaded nicely.
Now it's nice and soft.
I do not want the Bhakri very big.
That is why I am just taking a small portion
and I am taking this amount of dough.
For that I am sprinkling some dry flour
because I have to pat the Bhakri.
I'll start with the patting process.
While doing this, use the finger portion of
your hand to turn the Bhakri this side
and the palm portion is used to
turn the Bhakri this way.
So when you do both together,
the Bhakri becomes soon and nice and round.
The Bhakri is done, we'll now
put it n the tawa to roast.
Apply water on one side of the Bhakri.
I think it's done on one side,
we'll now turn it over.
Once the Water on the top
dries a little, turn it.
We'll now make the other Bhakri too.
The Bhakri is done nice on one side.
Now I'll keep it upside down
and let this fluff up.
It must rise.
The Bhakri is raised wonderfully.
It's nicely puffed.
Here is the Bhakri as we wanted.
In this way, I'll roast the other Bhakri too.
Again in the same way,
we'll apply some Water.
The Bhakris are ready.
Now we'll make the Chutney.
Here I have 1/2 cup roasted Peanuts.
After that we'll add in 1/2 cup Sesame
seeds, that we have roasted well
10-12 cloves of Garlic.
The more the Garlic, more the taste.
1 tbsp Cumin seeds,
2 tbsp Red Chilli powder,
and Salt to taste.
We will now grind all this in the mixture.
Our Sesame and Peanuts Chutney is ready.
I'll now make the tempering for it.
For that, I'm turning on the flame.
We'll add in Oil in the pan.
Once the Oil is nice and hot
we'll add in Mustard seeds,
some Asafoetida,
The Mustard is spluttering and
I'll now turn off the flame.
Now I'll add this hot Oil in the Chutney.
With that we'll made Poppadom Chutney.
This is Peanut and Coconut dry Chutney.
I'm also adding in some Oil.
I am mixing all this in.
With this our Poppadam
Chutney is also ready.
In this way, our Bhakri and Chutney is ready.
I'll tell you how I plate all this.
Here we have the Poppadam Chutney,
and this is the Sesame and Peanuts Chutney,
and this is the Bhakri and some Spring Onions.
So this a delicious meal ready.
So for such amazing different recipe
keep watching Ruchkar Mejwani.
