Bhakricha Kala(Spiced Jowar/Sorghum Roti with curd)
Jowar Bahkri together with Curd (yoghurt) makes for a zesty combination. This is a fast and easy,nutritious and filling breakfast recipe. The prerequisite to this recipe is that the Bhakri should not be fresh! Freshly made Bhakri, tends to get too soggy when combined with curd. It taste’s best with the leftover Bahkri from previous night. In fact, I make 2-3 extra Bhakris the previous night, to make this recipe the next morning.
This recipe finds its origin in rural parts of Maharashtra, mainly the farming community.I relish most of these typical desi type of recipes. A good substantial breakfast of Dahi- Bhakri (Curd and Bhakri) helps them to keep up the energy levels for hard work in the fields, till lunch.
You may not find this recipe on the menu cards in Indian Restaurants. My father always jokes about it that if this recipe is served in a 5 star Restaurant with some exotic name it will sell like hot cakes!
For the Bhakricha kala you need:
For the tempering(tadka):
- Tear the Bahkri with your hands. (cutting does not give it the same taste)..So tear it with your hands and make fine pieces.
- Add the chopped onion. (Adding onion is optional. You can do without the onion if you don’t like the taste of raw onions)
- Add curd, sugar and salt and mix well.
- In a small pan, heat oil. Add the mustards seeds…Once they crackle add the cumene seeds….then the slit green chillies and finally the turmeric powder. Add this tadka to the Bhakri curd mixture. Mix nicely.
- Serve immediately.
Bhakricha kala has to be eaten immediately. Don’t keep it for long.I don’t have to say that…taste it…and it will disappear in minutes.