चटणी भाकर ठेचा | Chutney Bhakar Thecha

Prep time
10 min
Cooking time
30 min
Cousine / Course
Indian-Bread
Servings
4

Ingredients – Thecha

  • मिर्ची / Green Chili – 1 cup
  • तेल / Oil – 1 tsp
  • लसुन / लेहसुन / Garlic – 6-7 cloves
  • कोथंबीर /धिनया पत्ता/ Coriander -1/4 cup
  • मीठ / नमक / Salt – as per taste

Making Thecha

  1. Heat pan on low to medium, add half cut chillies, spray few drops of oil, roast chillies, turn regularly
  2. Once half cooked, cover pan and cook for 1-2 min, repeat if necessary. Set aside cooked chillies
  3. Take porter and pestel, add roasted chillies, garlic, coriander leaves, salt to taste, grind it to corse paste
  4. Thecha is ready!

Ingredients – Chutney

  • शेंगदाने / मूंगफल्ली / Peanuts – 1/2 cup
  • लसुन / लेहसुन / Garlic – 4-5 cloves
  • Roasted िमरची / Green Chili – 6-7
  • Roasted peanuts – 1/4 cup
  • कोथंबीर/धिनया पत्ता/ Coriander – 1/2 cup
  • मीठ / नमक / Salt – as per taste

Making Chutney

  1. Heat pan on medium, add peanuts, roast till peanuts turn crunchy, remove and set aside
  2. Take grinding jar, add garlic, roasted green chillies, peanuts, coriander leaves, salt to taste. Grind to medium coarse consistency
  3. Green peanut chutney is ready!

Ingredients – Kadanyachi Bhakar

  • ज्वारी पीठ/ जुवार आटा/ Millet flour -1.5 cup
  • उळीद पीठ/उरद आटा/Black gram flour-1.5 cup
  • मीठ / नमक / Salt – as per taste

Making Kadanyachi Bhakar

  1. Take a mixing bowl, add Millet flour, add black gram four, salt taste, mix well
  2. Use little water at a time to make medium dough
  3. Kneed dough to make it smooth
  4. Now take a palm full portion, knead to make round
  5. Dust the rolling platform with some flour, place round and roll to make thick Bhakari, generally this Bhakari is thick about 1/4 inch
  6. Heat tava on medium, place rolled Bhakari on tava
  7. Wet one side of Bhakari with water completely, cook for 1 min
  8. Use spatula to separate Bhakari from tava, separate all sides, flip Bhakari once separated
  9. Once bottom of Bhakari is baked, remove tava, flip and place Bhakari directly on flame, at this time Bhakari would puff a little, use tongs to handle Bhakari
  10. Move Bhakari regularly to get nice even cook all around. Cook both sides directly on flame
  11. Bhakari is ready!

Tips

  1. Use just enough water to wet one side, not more. This step is necessary to get top layer “Popada/पोपडा”
  2. Thick even rolled bhakari is likely to get nice layer
  3. Bhakari can be baked on tava as well, make sure to bake it evenly from both sides

How to serve

  1. Server Bhakari hot with Thecha and Chutney
  2. Top with little oil

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