How to make Samo Bhakri -
This bhakri is made especially during vrat
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Barnyard millet (samo) flour, Salt (नमक)
Cuisine : Maharashtrian
Course : Breads
You can also find more Breads recipes like Rajgira Parantha Lavash Apple Parantha Urad Dal Parantha
Samo Bhakri Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Samo Bhakri Recipe
Barnyard millet (samo) flour 1 1/2 cups for dusting
Salt to taste
Ghee 1 tablespoon
Method
Step 1
Heat 1¼ cups water in a deep non-stick pan, add salt, ghee and let the water come to a boil.
Step 2
Add samo flour and mix well. Cover and cook for 4-5 minutes on medium heat. Take the pan off the heat.
Step 3
Transfer the mixture onto a parat, add a little water and knead while it is still hot. Keep kneading till a soft dough is formed. Divide the dough into equal portions and shape them into balls.
Step 4
Dust the worktop with samo flour and place each dough ball on top and flatten it slightly. Further roll into a thin disc.
Step 5
Heat a non-stick tawa, place the prepared bhakri on it and cook, turning sides, for 2-3 minutes or till light brown specks are seen on the surface on both sides.
Step 6
Place the bhakri on to direct flame and cook, turning side, for a few seconds or till it puffs up. Make more bhakris with the remaining dough.
Step 7
Place them on a serving platter and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
