April 14, 2016


Millet flour - 350 gms
Warm water - 120 ml
Ajwain seeds - 1 tbsp
Salt to taste


  • Knead all ingredients to form a soft dough.
  • Divide into 8 balls and pat to flatten into discs 15 cm in diameter.
  • Heat a flat pan, place a bhakri on the pan and spread tsp of water on it.
  • Flip and cook till the underside is brown. Cook each side twice.
  • Repeat for the remaining bhakri.
  • Serve hot.

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