Bhendi Bhakri Recipe: Healthy Okra Flatbread Breakfast
Learn how to make Bhendi Chi Bhakri, a healthy & gluten-free Okra Flatbread. A perfect 10-minute Maharashtrian breakfast recipe for weight loss and diabetes.
Ingredients
- Fresh Okra (Bhendi): 150g (approx. 1 medium bowl), washed and wiped dry.
- Jowar Flour (Sorghum Flour): 1 to 1.5 cups (can be adjusted based on binding).
- Green Chilli Paste: Made from green chillies, ginger, garlic, cumin seeds (jeera), and a pinch of carom seeds (ajwain/ova).
- Fresh Herbs: A Handful of finely chopped coriander leaves cilantro.
- Salt: To taste.
- Water: For kneading the dough.
- Oil/Ghee: For roasting (optional, if you prefer a paratha style).
Spice Powders:
- 1/2 tsp Garam Masala
- 1/2 tsp Coriander-Cumin Powder Dhana Jeera Powder
- 1/4 tsp Turmeric Powder Haldi
- A pinch of Asafoetida Hing
Instructions
- Prep the Okra: Wash 150g of bhendi (okra) and wipe it completely dry. Cut off the ends and roughly chop them.
- Crush the Okra: Place the chopped okra in a vegetable chopper. Pulse it until it is coarsely crushed (Do not make a fine paste; it should have a "crushed" texture).
- Make the Masala Base: In a mixing bowl, add the crushed okra. Add the crushed chilli-ginger-garlic-cumin-carom paste.
- Add Spices: Add garam masala, dhana-jeera powder, turmeric, hing, salt, and chopped coriander leaves. Mix these wet ingredients well first.
- Make the Dough: Add the Jowar flour to the mixture. Mix it by hand. Slowly add water little by little and knead into a soft, pliable dough. Tip: Knead it thoroughly to ensure the bhakri doesn't break.
- Shape the Bhakri: Take a medium-sized ball of dough. Dust your rolling board or surface with dry jowar flour. Place the dough ball on it and gently pat it flat with your hand to form a round circle. You can make it thin or thick as per your preference.
- Roast the Flatbread: Heat a tawa (griddle). Place the flattened bhakri on the hot tawa.
- The Water Technique: Immediately apply a little water over the top surface of the bhakri with your hand (this prevents cracking and dryness).
- Cook: Once the water dries up slightly, flip the bhakri. Roast both sides until golden brown spots appear. You can press it gently with a cloth to puff it up.
- Serve Hot: Remove from heat and serve hot with your favourite side dish!